Beef Bulgogi Baked Rice

IMO, the best gifts are made by hand :’)

My mom lives overseas, so it’s an extra special treat being able to celebrate Mother’s Day with her here with the rest of my brothers. And I get to make her a meal!!

This Beef Bulgogi Baked Rice is simple, easy and delicious, your mom is gonna love it (I know mine did hehe!) I also added some Alchemy Fibre™️, which boosts your fibre intake. Plus, it contains prebiotics that help stimulate the growth of the good bacteria in your gut 🙌🏼

The best part of Alchemy Fibre™️ is that it doesn’t impact the taste or texture of your food. So for me, it’s pretty much a no brainer to include it in my meals. They can be used in sauces, stews, and soups too.

Give this a try and share it with your momma-figures on this special day 🧡

THE RECIPE

SERVES 3

Ingredients

Beef:

  • 450g of sliced beef

  • 2 tbsp low-sodium soy sauce

  • 1 tbsp water

  • 1.5 tbsp sugar

  • ½ asian pear (~150g), grated

  • ½ large carrot (~80g), julienned

  • 3 spring onion (whites only), cut into 2” strips, then slice halfway length wise

  • 2” knob of ginger, grated

  • 4 garlic cloves, minced

  • ½ white onion (80g), sliced

  • 1 tsp Alchemy Fibre (~5.5g)

Rice:

  • 1.5 cups white rice, uncooked

  • 2 tbsp Alchemy Fibre (30g)

Misc:

  • 70g cheese, shredded

  • 3 tbsp kimchi

Garnish:

  • 20 fresh perilla leaves

  • ½ tbsp toasted sesame seeds

  • 3 spring onion (greens only), thinly sliced

Directions

  1. In the rice cooker, add your washed rice, the required amount of water, and 2 tbsp of Alchemy Fibre for Rice. Set to cook.

  2. In a medium bowl, mix all the ingredients for the beef, except for Alchemy Fibre. Leave to marinate for 20 mins.

  3. In a medium saucepan, tip all the contents from the bowl and add 1 tsp of Alchemy Fibre. Leave to cook for 4-5 minutes, over a light simmer. Once done, set aside.

  4. Meanwhile, preheat your oven to 180ºC.

  5. To assemble, start by placing the cooked rice into the base of a baking dish. Top it with the beef and its sauce, arranging it evenly across the rice.

  6. Sprinkle grated cheese and sesame seeds over the beef, and bake in the oven. 5 min at 180ºC, then 5 min on a medium grill setting.

  7. Once done, sprinkle some spring onion and serve with a side of kimchi and perilla leaves.

Notes

  • Beef: If you don’t have sliced beef, you can buy a sirloin steak and slice it against the grain.

  • Cheese: I used Gouda, but cheddar or mozzarella would work too.

Nutrition

Per Serving:

Calories: 706kcal
Carbohydrates: 90g
Protein: 49g
Fat: 13g
Sugar: 19g
Sodium: 611.8g
Fibre: 15g


DID YOU MAKE THIS RECIPE?

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