This episode of Stir It Up is the first in the series presented by retired doctor and chef Paula Gilvarry. She visits the home of a very busy DJ with a hectic lifestyle and a desire to eat healthier food.
Over the next half an hour sit back and relax as Paula Gilvarry guides DJ Trolley to the path of a healthier lifestyle and teaches the secrets to a mean Korean Bulgogi!
Recipe of the Week: Korean Bulgogi
This dish can be made with chicken, pork, beef or a vegetarian substitute.
Serves 4
Ingredients
Meat preparation:
400g meat cut into very thin pieces
1 tablespoon oil
2 red peppers thinly sliced
5 spring onions thinly sliced on an angle
Marinade
4 tablespoons dark soya sauce
2 tablespoons sugar or sweetener
4 tablespoons Sichuan chili paste (optional)
2 tablespoons apple juice
A good squeeze of garlic paste to taste
A good squeeze of ginger paste to taste
1 tablespoon Miso paste
Guidance
Mix all the marinade ingredients and add the meat. Cover with cling film and leave about an hour ( less if you are starving!) You can refrigerate overnight if you wish.
Heat a good non-stick pan and add the meat pieces in batches.
Keep warm on a dish while cooking remaining meat. If the pan gets too sticky add water and boil up pan while using a nonstick spatula to clean pan. Pour juices in with reserved meat.
Add the tablespoon of oil or spray the pan with spray light and heat pan again
Add the veg and stir fry for a few minutes. Return the meat and remaining marinade to the pan and cook for a few minutes.
Serving suggestions:
Serve with rice or noodles
Very good cold in a wrap or with a fresh salad for lunch.
Enjoy!
