korean beef bowl

This recipe is quick and easy to make, and really good for you – packed with plenty of protein, it’ll fill you up perfectly after a long day at the office. We also heated up leftovers for lunch the next day, minus the egg.

I would recommend paying a visit to your local Asian supermarket or to buy gochujang paste – Waitrose sell it too but you get a lot less for your money! Gochujang is made up of red chillies and fermented bean curd blended with glutinous rice, and you’ll have to trust me when I say it tastes a lot better than it sounds. It’s sweet and tangy, and unlike anything you’ve had before. If you can’t get your hands on it, make a substitute pasteĀ of 2 tbsp of red chilli pepper flakes moistened with soy sauce and a sprinkling of brown sugar.

Grated carrot is a great addition to this dish – it’s a fantastic way of adding vegetables in a way that you simply just don’t notice when eating it. If you want to add more veg, spring onions and tenderstem broccoli work really well.

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korean bulgogi-style beef

It’s really difficult to find Korean food where we live in Southampton, and never having been there myself I’m not totally sure how the “real deal” should taste, but this is my take on Bulgogi-style beef.

For this recipe, I use beef skirt – it’s a very cheap yet tender cut which is easy to find at your local butcher or even the butcher’s counter at the supermarket. You can use any large cut of beef, but the grain of beef means it’s very tender when cooked medium-rare and really absorbs the distinctive flavours.

We can easily get through this serving between 2 of us, but it should serve up to 4, with sides thrown in.

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