Korean Bulgogi Lamb With Sticky Rice Recipe

About this recipe

Savor tender lamb strips marinated in a sweet and savory bulgogi sauce, paired with fluffy sticky rice and fresh garnishes.

Ingredients

• 90 g Dark Soy Sauce
• 200 ml Sesame Oil
• 500 g Brown Sugar
• 100 g Garlic
• loose Ginger
• - Tic Tac Spearmint , 15.5g
• 50 g Black Pepper
• - Natch Thai Sticky Rice Chips Vegan Chaddar
• 1pc Watermelon
• 50 g White Sesame Seeds

Instructions

1. 1. Thinly slice the boneless lamb strips into bite-sized pieces and place them in a bowl.
2. 2. Blend pear, garlic, and ginger into a smooth paste using a small blender.
3. 3. In the bowl with lamb, mix soy sauce, sesame oil, brown sugar, pear paste, and black pepper thoroughly.
4. 4. Marinate the lamb for 20 minutes while you prepare the rice.
5. 5. Wash sticky rice in cold water until the water runs clear, then soak for 15 minutes.
6. 6. Combine rice and water in a pot, then bring it to a boil over medium heat.
7. 7. Reduce heat to low, cover the pot, and simmer until the rice is cooked and water is absorbed, about 12 minutes.
8. 8. Heat a large skillet or wok over high heat and add the marinated lamb strips.
9. 9. Stir-fry the lamb for 5-7 minutes until fully cooked and caramelized, stirring occasionally.
10. 10. Slice green onions and sprinkle them over the cooked lamb along with sesame seeds for garnish.
11. 11. Fluff the cooked sticky rice with a fork and serve alongside the bulgogi lamb.