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Korea, Asia · Bulgogi (Korean Marinated Beef)

Bulgogi Cream Cheese Doria

A café favourite: rice in buttery white sauce, topped with bulgogi beef and sweetcorn, blanketed in mozzarella and baked until the cheese stretches off the spoon.

ServingsServes 2
Total cooking time30 min
Marinating+ 10 min
DifficultyMedium

Method

  1. Preheat the oven to 220 °C. Cut the beef into bite-size pieces, toss with the soy sauce, sugar, garlic, sesame oil and pepper and marinate for 10 minutes. Dice the onion into 1 cm pieces and thinly slice the mushrooms.

    Add in this stepThinly sliced beef sirloin 200 gSoy sauce 1½ tbspSugar 1 tspMinced garlic 1 tspToasted sesame oil 1 tspBlack pepper 1 pinch

  2. Melt the butter in a 16 cm pot, add the flour and stir over medium heat for 1 minute. Pour in the cold milk a little at a time, whisking until smooth, then keep whisking and simmer for . When it is as thick as spoonable yoghurt, season with salt.

    Add in this stepButter (for the sauce and greasing the dish) 18 gPlain flour 2 tbspCold milk 240 mlSalt 1 pinch

    medium heat

  3. Heat the oil in a 26 cm pan over high heat, fry the onion and mushrooms, then add the beef and stir-fry for . When no pink remains and the liquid has almost gone, stir in the corn and turn off the heat.

    Add in this stepCooking oil 1 tbspOnion ½White button mushrooms 60 gTinned sweetcorn (drained) 4 tbsp

    high heat

  4. Lightly butter the inside of a 20 cm ovenproof dish. Mix the rice with 3–4 tbsp of the white sauce and spread it flat in the dish. Add the bulgogi, spoon over the rest of the sauce and cover evenly with the mozzarella.

    Add in this stepButter (for the sauce and greasing the dish) 2 gHot cooked rice 360 gGrated mozzarella 80 g

  5. Bake on the middle shelf of the oven for . Take it out when the cheese is bubbling with dark golden spots here and there.

    oven

  6. Let it settle for about 2 minutes, then scatter with sliced scallion and chili flakes. The dish is very hot, so serve it on a board or trivet.

    Add in this stepScallion (spring onion) ½Korean chili flakes (optional) 1 pinch

Cook's tip

If the white sauce is too stiff, add a little more milk until it just flows. Instead of the oven, an air fryer at 200 °C for 8–10 minutes works too. Leftover bulgogi lets you skip the beef-frying step.

Cooking it at camp

Use a lidded cast-iron pan instead of an oven. Layer rice, bulgogi, sauce and cheese, cover and heat gently until the cheese melts, or put hot coals on the lid to brown the top.