Bulgogi Beef & Truffle Cream Risotto
재료
For the Bulgogi Beef:
- 200g thinly sliced beef ribeye or sirloin
- 2 tbsp BiBap Manufacture Bulgogi Marinade
For the Risotto:
- ¾ cup arborio rice
- 2½–3 cups chicken or vegetable stock (warmed)
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 tbsp butter
- 1 tbsp olive oil
- 2 tbsp grated parmesan cheese
- 1 tbsp heavy cream (optional for extra richness)
- A few drops of truffle oil (optional, but fancy!)
- Salt and pepper to taste
Garnish:
- Toasted sesame seeds
- Microgreens or finely sliced green onions
- Extra parmesan (optional)
Preparation
1. Marinate the Beef:
- Toss the sliced beef in 2 tbsp of your BiBap Manufacture Bulgogi Marinade.
- Let it sit for 10–15 minutes while you prepare the risotto.
2. Start the Risotto:
- In a medium pan, heat butter and olive oil over medium heat.
- Add shallots and garlic; sauté until translucent.
- Add arborio rice and toast it for 1–2 minutes, stirring constantly.
3. Cook the Risotto:
- Begin adding warm stock ½ cup at a time, stirring until absorbed before adding more.
- Continue for 18–20 minutes, until the rice is creamy and al dente.
- Stir in parmesan cheese and optional cream. Season with salt, pepper, and a drizzle of truffle oil if using.
4. Cook the Bulgogi Beef:
- In a separate hot skillet, quickly sear the marinated beef for 2–3 minutes until just cooked and caramelized. Don’t overcook—it should stay tender.
5. Assemble:
- Plate the creamy risotto in shallow bowls.
- Spoon the Bulgogi beef on top.
- Garnish with sesame seeds, microgreens, and extra parmesan if desired.
