I came back from mom's house late and did not have much time to prepare dinner. So what I did was to use some of the beef bulgogi I bought yesterday to prepare my dinner. I tried to google for a suitable Japanese recipe but didn't find anything nice. In the end I came up with my own version of beef with rice and seaweed. This is super easy to make and it is really yummy. For those who are interested to try this recipe, I will share with you how I did it so that you can also give it a try.
This is really a Japanese and Korean ingredients mixed meal. Beef bulgogi, Hokkaido rice, Korean seaweed.
Here are some of the pictures of how my beef bulgogi look.
I used the Hokkaido rice I bought sometime ago instead of the normal rice to go with the beef and it goes superbly well. Hubby and sons said they like it very much.
My older boy did not want to wrap the seaweed with the beef so I made it into a beef bowl for him.
For the rest of us, we had it this way.
400g beef bulgogi cut into strips
1 large onion, sliced
5 cloves of garlic, minced
3 Chinese soup spoon of Japanese dark soya sauce
3 Chinese soup spoon of Mirin
1 tsp of sugar
1 tsp sesame oil
1 tsp of chilli powder (if you want it non-spicy then use 1 tsp of paprika)
1. Marinate the beef with the marinate for about 15 minutes.
2. Heat up a pan with some oil. Saute the garlic and onion for a few minutes.
3. Add in the marinated beef and stir well to break up the beef. Fry until beef is cooked thoroughly. At this stage some water will appear in the pan which is ok because this is a sauce you can pour over the rice. Do a quick tasting. If it is not salty enough, add some salt at this point. Turn off fire. Sprinkle a tbsp of toasted white sesame seed and give it a quick stir.
You can either spoon the beef over a bowl of cooked rice and top it off with some Korean roasted seaweed. The other to eat it is to take a piece of Korean seaweed, spoon some rice onto it, and top it off with the beef. Pop it into your mouth and enjoy!
The reason I use Korean seaweed in this meal is because Korean seaweed is very thin, very crispy and a bit more salty than the Japanese version.