BULGOGI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Marinate thinly sliced beef in a traditional Korean marinade, then pan-fry for a delicate balance of sweet and savoury flavours
Provided by Judy Joo
Categories Buffet, Dinner, Lunch, Main course, Supper
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 15
Steps:
- In a shallow dish, combine the beef, sugar and pear (if using) thoroughly, and leave to sit for 30 mins at room temperature. Meanwhile, in a large bowl, mix the soy sauce, sesame oil, 1 tbsp of the vegetable oil, the garlic, ginger and sesame seeds to make a marinade, and set aside.
- When the beef is ready, squeeze out any excess sugary liquid, then add the beef to the marinade. Toss to coat, cover and marinate at room temperature for 30 mins. Can be marinated for longer, or left overnight in the fridge.
- In a large frying pan or wok, heat the remaining vegetable oil over a medium heat. Add the onion and cook for 6-8 mins until softened. Add the mushrooms and carrots, and cook for 5 mins until slightly softened. Raise the heat to medium-high, add the beef and marinade, and cook for 4-5 mins, stirring occasionally, until the meat is browned. Transfer to a platter and sprinkle with the chives and sesame seeds.
Nutrition Facts : Calories 694 calories, FatContent 36 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 3 grams fiber, ProteinContent 51 grams protein, SodiumContent 4.4 milligram of sodium
CASHEW CABBAGE | JUST A PINCH RECIPES
The New Year always sparks my resolve to eat more vegetables. I have not made this cashew cabbage recipe in a long time, but the flavors are wonderful, plus it's versatile - you can use what you have on hand.
Provided by Susan Feliciano @frenchtutor
Categories Other Main Dishes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 13
Steps:
- In a wok or large deep skillet, heat oil over medium-high heat. Stir-fry onion, celery, and carrot for about 5 minutes. Add mushrooms, pepper, and cashews, and stir-fry another 3 minutes.
- Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil and garlic powder.
- Continue stirring until cabbage is done to your liking. May season with black pepper if desired.
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Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I’ve used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it’s also healthier.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 103 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 103 calories per serving
- Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
- Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
- Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
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- Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black pepper and the rest of the lemon juice, if you like.
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