Bulgogi Hayashi Rice (Korean × Japanese)

Method

1. Cut the beef into bite-sized pieces, massage in the soy sauce, grated pear, minced garlic, sesame oil and sugar, and marinate for 15 min. Enzymes in the pear help tenderise the meat.

   Add in this stepThinly sliced beef for bulgogi 160 gSoy sauce 3½ tspAsian pear, grated 60 gGarlic cloves, minced 2Toasted sesame oil 1 tspSugar 1 tsp

2. Melt the butter in a 20 cm pot, add the onions sliced along the grain and cook over medium heat for 8 min, until soft and light golden. Add the sliced shiitake and cook for 2 min more.

   Add in this stepButter 18 gOnions 200 gFresh shiitake mushrooms 4

   medium heat

3. Turn down to medium-low heat, sprinkle over the flour and stir for 2 min, until no dry flour remains.

   Add in this stepPlain flour 15 g

   medium-low heat

4. Push the vegetables aside, add the beef with all its marinade and stir-fry over medium-high heat for 2 min 30 sec, until no pink remains. The marinade mixes with the flour and starts to thicken.

   medium-high heat

5. Add the stock, ketchup, Worcestershire sauce and gochujang and stir until smooth. When it bubbles, turn down to low heat and simmer for 10 min, stirring now and then, until thick enough to coat a spoon.

   Add in this stepBeef stock 280 mlTomato ketchup 3 tbspWorcestershire sauce 2 tspGochujang (Korean chilli paste) 1 tsp

   low heat

6. Spoon the rice into bowls, ladle the sauce generously over it and scatter with sliced spring onions and sesame seeds.

   Add in this stepWarm cooked short-grain rice 400 gSpring onions 20 gToasted sesame seeds 1 tsp