Bulgogi Mushroom Cream Risotto
Freshly cooked rice, soy-marinated beef, mushrooms, milk and cheese make a Korean–Italian fusion meal.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Substitute available
If Button mushrooms is unavailable
Replace button mushrooms with 100g shiitake caps sliced 5mm. Discard tough stems; keep the other quantities unchanged.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Optional
Optional: omit if preferred, keeping the other ingredient amounts unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
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Step 1
Prepare 300g freshly cooked rice. Peel and mince 80g onion and 2 garlic cloves. Wipe 100g mushrooms clean and slice 5mm thick. On a separate board, cut 150g beef, sliced 2mm thick, into 3cm pieces. Thaw frozen beef in the refrigerator; do not wash raw meat.
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Step 2
Marinate beef with 2 tsp soy sauce, 1 tsp sugar and half the garlic for 5 minutes. Reserve the remaining garlic for frying. Wash utensils that touched raw meat and keep them separate from cooked-food utensils.
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Step 3
Melt 10g butter in a 24cm pan over medium heat. Fry onion, mushrooms and remaining garlic for 3–4 minutes until onion is translucent and mushrooms soften. Lower the heat if browning too quickly.
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Step 4
Add beef and marinade; stir over medium-high heat for 3–4 minutes, separating folded slices. Check the meat center reaches at least 63°C with a thermometer. Color alone is insufficient; cook underdone pieces further.
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Step 5
Add rice and 300ml milk; gently simmer over medium-low heat for 4–5 minutes, loosening rice and stirring to prevent sticking. Everything must be steaming hot, with at least 3 minutes elapsed since beef reached 63°C. Turn off and mix in 20g cheese. If too thick, add from the reserved 50ml water, 1 tbsp at a time. Pepper is optional; serve immediately.
Finished dish
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
Related recipes
Enjoy every bite
How to enjoy it
Eat immediately before the creamy rice thickens. A crisp cucumber side makes a good accompaniment.
