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    Bulgogi kofta & watercress salad with chilli and lime dressing

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    Bulgogi kofta & watercress salad with chilli and lime dressing

    by Su Scott

    • Preparation time: 20 minutes + chilling
    • Cooking time: 10 minutes
    • Total time: 30 minutes + chilling

    Serves: 4

    Ingredients

    For the bulgogi kofta
    400g 10% fat minced beef
    1 tbsp Kikkoman All Purpose Soy Sauce
    1 tsp mirin
    1 tsp toasted sesame oil
    1 tbsp cornflour
    2 tbsp oyster sauce
    2 tsp light brown soft sugar
    1/2 tsp freshly cracked black pepper
    3 large cloves garlic, crushed
    3 salad onions, finely chopped
    1 small shallot, finely chopped
    Vegetable oil, for rubbing

    For the watercress salad
    3 salad onions
    2 tbsp jasmine rice
    100g pack watercress
    3 sprigs mint, leaves only

    For the dressing
    2 tsp pul biber
    2 tsp toasted sesame oil
    1 tsp caster sugar
    1 tbsp Chinese rice vinegar
    1 tbsp fish sauce
    1 unwaxed lime, juice and (about 2 tbsp, or to taste) zest, plus wedges to serve
    1 shallot, thinly sliced
    Flatbreads, to serve

    Method

    1. In a large bowl, mix all the kofta ingredients, except the vegetable oil, together with your hands, until the meat starts to break down, gets sticky and holds its shape. Cover and chill for 1 hour, or preferably overnight.

    2. For the salad, prepare the salad onions by slicing them into 5cm batons, then slice again thinly, lengthways. Place them in a small bowl with ice-cold water until needed. This removes any strong onion taste and keeps them crisp.

    3. Meanwhile, in a small frying pan, toast the jasmine rice over a medium heat, stirring frequently until it turns golden brown. It should take about 3-4 minutes. When ready, grind into a coarse powder using a pestle and mortar or spice grinder. Set aside. Mix all the ingredients for the dressing together in a bowl.

    4. Shape the marinated meat mixture into 8 long torpedo shapes, with or without skewers. Rub with a little vegetable oil to coat. Warm a frying pan or griddle pan over a high heat until smoking hot. Cook the koftas for 3 minutes on each side, or until cooked through, the juices run clear and no pink meat remains.

    5. Meanwhile, put the watercress and drained salad onion slices into a large bowl. Tear in the mint leaves. Add ½ the toasted jasmine rice and dress generously with most of the chilli and lime dressing. Scatter over the remaining toasted rice. Serve the koftas immediately with the salad, lime wedges, any extra dressing for dipping and some flatbreads, if liked.

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    Su’s tips
    • Cover the meat and marinate in the fridge the night before to give it the maximum flavour.
    • If short on time, try simply frying the marinated mince with a little oil and enjoy it with rice and salad.
    • Make double the dressing, then use the excess to dip the kofta in when serving.
    • The rice is a great crunchy salad topping, so try it on other salads, too.  

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