A recipe for anyone wanting to try something a little different.
Ingredients for Venison Bulgogi
For 2 people [double for 4]
2 x Venison (Long Saddle) Steaks, approx 225g each
125ml Soy Sauce
2 Tbsp Sesame Oil
0.5 Tbsp Brown Sugar
1 Tbsp Gochujang Paste
1 Tbsp Fresh Ginger, grated
3 Garlic Cloves, Grated
0.5 Small Pear, peeled and grated
Ingredients for fried rice
For 2 people [double for 4]
100g kimchi
15g fresh root ginger
150g sushi rice
2 spring onions
3 garlic cloves
15ml soy sauce
120g baby leaf spinach
1 brown onion
15ml toasted sesame oil
30g of gochujang paste
Ingredients for serving
For 2 people [double for 4]
2 spring onions
1 carrot grated
1 small carrot
Cooking instructions
For 2 people [double for 4]
Ingredients for Venison Bulgogi
For 2 people [double for 4]
2 x Venison (Long Saddle) Steaks, approx 225g each
125ml Soy Sauce
2 Tbsp Sesame Oil
0.5 Tbsp Brown Sugar
1 Tbsp Gochujang Paste
1 Tbsp Fresh Ginger, grated
3 Garlic Cloves, Grated
0.5 Small Pear, peeled and grated
Ingredients for fried rice
For 2 people [double for 4]
100g kimchi
15g fresh root ginger
150g sushi rice
2 spring onions
3 garlic cloves
15ml soy sauce
120g baby leaf spinach
1 brown onion
15ml toasted sesame oil
30g of gochujang paste
Ingredients for serving
For 2 people [double for 4]
2 spring onions
1 carrot grated
1 small carrot
Cooking instructions
For 2 people [double for 4]
- Place the venison steak in the freezer for 30 mins to firm up. Remove from freezer then slice, across the grain, into thin strips and pop them in a bowl.
- Add the soy sauce, sesame oil., sugar, gochujang paste, ginger, garlic and pear and mix everything together. Place in the fridge to marinade for 1 hour minimum or overnight for best results.
- Remove the venison from the fridge and bring to room temperature.
- Lay the cucumber on a flat surface and peel into thin ribbons using a vegetable peeler. Slice the spring onions and place the cucumber and spring onions to one side.
- Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat. Tip: Don't let the water fully boil as this will make the rice stick to the pot!
- Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min. After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving. Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
- Whilst the rice is cooking, peel and finely slice the brown onion
. Peel and finely chop (or grate) the garlic. Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger.
[*]Heat two large, wide-base pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the venison to the pan and cook in batches for 2-3 minutes until slightly charred. In the other hot pan, add the sliced onion and cook for 3-4 min or until starting to soften. Once softened, add the chopped ginger and garlic and cook for 2-3 min further or until fragrant. Meanwhile, trim, then slice the spring onion
[*]Once fragrant, wash and add the spinach and cook for 1-2 min or until starting to wilt. Once wilted, add the gochujang, soy sauce, kimchi and toasted sesame oil and cook for 1-2 min, stirring frequently until the gochujang has been fully incorporated. Remove from the heat until the rice is done.
[*]Once the rice is done, return the kimchi pan to a high heat and add the sticky rice. Cook for 2-3 min or until the rice has been completely coated in the sauce – this is your kimchi fried rice.
[*]Serve the kimchi fried rice with the Bulgogi. Garnish with the remaining kimchi, sliced spring onion, carrot and cucumber.
