Korean Beef Bulgogi with Veggies

and Jasmine Rice

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Instructions

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1 Marinate beef

Place beef strips to a bowl. Peel and mince or crush garlic. Peel and grate ginger. Mix with the beef. Add sesame oil, soy sauce, rice vinegar, honey, and chilli flakes. Marinate at room temperature for 15 minutes.

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2 Boil rice

In a medium pot, combine washed and drained jasmine rice, water and salt. Bring to a boil, stir once, cover and reduce the heat to low. Let simmer lightly for 10 minutes until the water is absorbed. Take off the heat and keep covered for 10 minutes to steam the rice. Fluff with fork before serving.

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3 Prep veggies

Meanwhile, peel and cut shallots to thin slices. Peel and cut and carrots to thin sticks. Cut zucchini to thin sticks.

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4 Fry beef

Heat a pan over high heat. Once the pan is very hot, drain the meat a bit and transfer to the pan. If you're cooking for 4, fry the beef in two batches. Add oil, if needed. Fry for about 5 minutes until well browned. Set aside and season with salt and pepper. Keep warm under cover or foil.

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5 Fry veggies

Heat oil in a pan over high heat. Fry shallots and carrots for 3‒5 minutes until crisp-tender. Add zucchini and fry for 2 minutes. Stir in sesame seeds. Season with salt and pepper. Serve over rice, topped with the Bulgogi beef.

Tips for fussy eaters

Stir-fry some of the meat and veggies separately, and keep the seasoning mild.

Pro tip

If time permits, marinate the beef for longer. Make sure to brown the meat on a very hot pan, preferably in batches.

Bulgogi meat is typically juicy and aromatic, not too spicy!

Cooking Time: 30 min

Cals 771 · Prot 46 · Carbs 107.4 · Fat 17

Ingredients

Number of people

Bulgogi:

Beef strips 350 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Sesame oil 15 ML
Soy sauce 15 ML
Rice vinegar 15 ML
Honey 15 Grams
Chilli flakes 1 Grams
Black pepper 0.5 Tsp
Salt 0.5 Tsp

Veggies:

Shallots 1 Pieces
Carrot 2 Pieces
Zucchini, small 3 Pieces
Olive oil 1 Tbsp
Sesame seeds 10 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp

Rice:

Jasmine rice 200 Grams
Water 350 ML
Salt 0.5 Tsp

Bulgogi meat is typically juicy and aromatic, not too spicy!

Cooking Time: 30 min

Cals 771 · Prot 46 · Carbs 107.4 · Fat 17

Instructions

photo

1 Marinate beef

Place beef strips to a bowl. Peel and mince or crush garlic. Peel and grate ginger. Mix with the beef. Add sesame oil, soy sauce, rice vinegar, honey, and chilli flakes. Marinate at room temperature for 15 minutes.

photo

2 Boil rice

In a medium pot, combine washed and drained jasmine rice, water and salt. Bring to a boil, stir once, cover and reduce the heat to low. Let simmer lightly for 10 minutes until the water is absorbed. Take off the heat and keep covered for 10 minutes to steam the rice. Fluff with fork before serving.

photo

3 Prep veggies

Meanwhile, peel and cut shallots to thin slices. Peel and cut and carrots to thin sticks. Cut zucchini to thin sticks.

photo

4 Fry beef

Heat a pan over high heat. Once the pan is very hot, drain the meat a bit and transfer to the pan. If you're cooking for 4, fry the beef in two batches. Add oil, if needed. Fry for about 5 minutes until well browned. Set aside and season with salt and pepper. Keep warm under cover or foil.

photo

5 Fry veggies

Heat oil in a pan over high heat. Fry shallots and carrots for 3‒5 minutes until crisp-tender. Add zucchini and fry for 2 minutes. Stir in sesame seeds. Season with salt and pepper. Serve over rice, topped with the Bulgogi beef.

Tips for fussy eaters

Stir-fry some of the meat and veggies separately, and keep the seasoning mild.

Pro tip

If time permits, marinate the beef for longer. Make sure to brown the meat on a very hot pan, preferably in batches.

Ingredients

Number of people

Bulgogi:

Beef strips 350 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Sesame oil 15 ML
Soy sauce 15 ML
Rice vinegar 15 ML
Honey 15 Grams
Chilli flakes 1 Grams
Black pepper 0.5 Tsp
Salt 0.5 Tsp

Veggies:

Shallots 1 Pieces
Carrot 2 Pieces
Zucchini, small 3 Pieces
Olive oil 1 Tbsp
Sesame seeds 10 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp

Rice:

Jasmine rice 200 Grams
Water 350 ML
Salt 0.5 Tsp
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