Korean Beef Bulgogi
and Sesame Jasmine Rice
Bulgogi meat is typically juicy and aromatic, not too spicy!
Cals 728 · Prot 55 · Carbs 98 · Fat 17
Tips for Kids
35 min
Bulgogi meat is typically juicy and aromatic, not too spicy!
Cals 728 · Prot 55 · Carbs 98 · Fat 17
Tips for Kids
Ingredients
Bulgogi
Steak Strips
350 Grams
Gochujang
9*
30 Grams
Soy sauce
9*10*11*
20 ML
Brown sugar
5 Grams
Rice vinegar
15 ML
Corn starch
10 Grams
Water
100 ML
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Veggies
Carrot
1 Piece
Small zucchini
2 Piece
Spring onion
40 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
350 ML
Sesame oil
3*9*
15 ML
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3046 / 728 |
| Fats (g) | 17.2 |
| of which saturated (g) | 4.8 |
| Carbohydrates (g) | 98 |
| of which sugars (g) | 11.9 |
| Fibers (g) | 6.2 |
| Proteins (g) | 55.3 |
| Salt (g) | 3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make bulgogi sauce
- Add the gochujang paste (spicy!), soy sauce, brown sugar, rice vinegar, corn starch and the measured water to a bowl or jug.
- Set the bulgogi sauce aside.
Tip! If cooking for kids, add the gochujang paste in step 5, reserve a portion of the mild bulgogi sauce before adding the gochuchang.
2 Boil rice
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid. Bring to a boil over high heat.
- Once boiling, lower the heat and cover.
- Cook for 12-14 min or until the water is absorbed and the rice is tender.
- Remove from the heat and keep covered until serving.Once cooked, remove from the heat.
3 Prep veg
- Meanwhile, peel and chop the carrots into matchsticks.
- Slice the zucchini into thin sticks.
- Trim and finely slice the spring onion.
4 Fry beef
- Heat a large non-stick pan over high heat with a drizzle of oil.
- Once the pan is very hot, add the steak strips with a pinch of salt.
- Fry for 5 min or until well browned.
- Reduce the heat to medium. Add a generous splash of water and cover with a lid.
- Cook for 5 min further or until the steak strips are tender.
- Transfer the strips to a plate. Reserve the pan.
Tip! Fry the steak strips in batches if cooking for 3 or 4 people.
5 Fry veg
- Return the reserved pan to medium-high heat with another drizzle of oil.
- Fry the carrots and zucchini with a pinch of salt for 5 min.
- Reduce the heat to medium.
- Add the bulgogi sauce, and steak strips.
- Fry, stirring, for 1 min further or until the sauce thickens.
Tip! If cooking for kids, reserve a portion of the steak strips, carrots and zucchini before adding the sauce and keep them plain.
6 Serve
- Meanwhile, once the rice is cooked, add the sesame oil and stir through.
- Serve the Korean Beef Bulgogi with warm Sesame Jasmine Rice.
- Garnish with spring onion.
Tip! If cooking for kids, serve the plain steak strips, carrots, zucchini and sesame rice separately. Serve the bulgogi sauce and spring onion as 'sprinkles' to the side.
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