Main ingredients: 200 grams beef (for bulgogi) 1/2 carrot 1/2 cucumber 1/6 head red cabbage A handful leaf lettuce 3 sheets ...

We're cooking Korean, making barbecue beef with rice, and using it in a once-royal dish of stir fried noodles.

If you want more Asian inspired recipes, try my chinese coleslaw and my homemade shrimp fried rice. Bulgogi is a traditional Korean dish, where barbecue beef is thinly sliced, marinated ...

Put a quarter of the rice into each bowl. Add the spicy beef, and then finish with the spring onion, chopped coriander and some sliced fresh red chilli. Rinse the rice well. Put into a saucepan ...

to the pot and simmer noodles and/or frozen mandu (Korean dumplings), to eat with the soup. I usually make my own marinade for the beef, but you can also buy bottled bulgogi marinade. The ...

The best yukhoe (Korean ... freeze the beef, which makes it easier to hand-slice. Depending on your freezer, the beef will need 15-30 minutes. Use that time to steam the rice to serve with ...

The word bulgogi translates as ‘fire meat’ as strips of meat are cooked on a barbecue in this recipe. A hot griddle or frying pan can also be used. Slice the steak as thinly as possible into ...

Lee’s bulgogi croquette, it turned out, was a perfect mash-up — a perfectly fried, breaded, and bready, savoury snack blessed with an ample, well-seasoned, sliced-beef filling inside in a ...