Bulgogi-style beef fried rice

Serves 1-2 Starters and mains

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Method

Put the sliced beef in a very large zip-top bag. Put all the marinade ingredients in a blender and blend on a high speed until smooth. Pour the marinade over the beef, seal the bag and leave to marinate in the fridge for at least 1 hour and up to 8 hours.

In a small bowl, whisk the soy sauce, oyster sauce and grated ginger together and set aside.

Heat a wok or large frying pan over a medium-high heat and add the oil. Once the oil is hot and shimmering, add the shallot. Cook for 4-5 minutes, stirring occasionally, until golden brown, taking care not to burn, and transfer with a slotted spoon to a plate lined with kitchen paper. Leave the oil in the wok.

Increase the heat under the wok while you remove the beef from the marinade, shaking off any excess. Add it to the wok in a single layer and cook for
2 minutes on one side until golden brown, then flip. Add the carrots and garlic to the wok, stir to combine and cook for another 2-3 minutes, stirring often so the garlic doesn’t burn, until the carrots are softened.

Add the cooked rice and stir so the grains are coated with oil, then lower the heat
to medium and push the rice mixture to one side. Pour the lightly beaten eggs into the other side of the wok and cook for 2-3 minutes until the eggs are cooked through.

Using a wooden spoon, break the egg into pieces, then stir all the ingredients together so that the egg is incorporated into the rice. Add the kimchi and the soy sauce mixture to the wok and cook, stirring constantly, until all the sauce has been absorbed.

Stir in the reserved spring onion tops and season to taste with salt and pepper. Serve the beef fried rice topped with the crispy shallots and sprinkled with coriander, if using.