The finished recipe. Bulgogi Beef with Rice and KimchiIngredients 1 to 6. 160 g Lean beef, trimmed, sliced as thin as you can (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 130 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 50 g Pear (Grated. The enzymes in pear soften the beef, which is the point of it.). 1 tbsp, about 15 g Tamari. 1 tsp, about 4 g Sugar. 1 tsp, about 4 g Toasted sesame oilIngredients 7 to 10. 60 g Kimchi. 30 g Spring onion. 2 cloves, about 6 g Garlic. To taste Black pepperStep 1. Mix the grated pear, tamari, sugar, sesame oil, crushed garlic and pepper. Stir the beef through it and leave for thirty minutes, or overnight in the fridge.Step 2. Heat a frying pan until it smokes. Lift the beef out of the marinade and fry it in a single layer in two batches, a minute or so each, until the edges catch and brown.Step 3. Pour the leftover marinade into the pan for the last thirty seconds so it bubbles and coats the meat.Step 4. Serve over the rice with the kimchi on the side and the spring onion scattered over.
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