Korean Beef Bulgogi

with Shiitake Mushrooms and Jasmine Rice
Bulgogi meat is typically juicy and aromatic, not too spicy!
639 Reviews
Cals 1036 · Prot 61 · Carbs 111 · Fat 46
Family Friendly
Try Hello Chef Now
45 min
Korean Beef Bulgogi with Shiitake Mushrooms and Jasmine Rice
Bulgogi meat is typically juicy and aromatic, not too spicy!
639 Reviews
Cals 1036 · Prot 61 · Carbs 111 · Fat 46
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Bulgogi
Steak strips
350 Grams
Ginger garlic paste
15 Grams
Gochujang 9*
10 Grams
Sesame oil 3*9*
15 ML
Soy sauce 9*
20 ML
Brown sugar
5 Grams
Chilli flakes
2 Grams
Black pepper
0.5 Tsp
Salt
0.5 Tsp
Veggies
Shallots
1 Piece
Carrot
2 Piece
Small zucchini
3 Piece
Shiitake mushroom
200 Grams
Vegetable oil
3 Tbsp
Salt
0.5 Tsp
Sesame seeds 3*
10 Grams
Black pepper
0.5 Tsp
Rice
Jasmine rice
150 Grams
Water
350 ML
Salt
0.5 Tsp

Allergens

*9 Soya, *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) 4332 / 1036
Fats (g) 45.8
of which saturated (g) 15.7
Carbohydrates (g) 111
of which sugars (g) 17
Fibers (g) 12.2
Proteins (g) 61.4
Salt (g) 3.1
*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

Marinate beef

1 Marinate beef

Add the beef strips to a bowl. Add the ginger garlic paste, gochujang paste (spicy!), sesame oil, soy sauce, brown sugar and a pinch of chilli flakes (spicy!). Marinate at room temperature for 20 min.
Boil rice

2 Boil rice

Rinse the jasmine rice. Add the rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Prep veggies

3 Prep veggies

Meanwhile, peel and slice the shallots into thin slices. Peel and cut and the carrots into matchsticks. Slice the zucchini into thin sticks. Remove the stems of the shiitake mushrooms, then slice them.
Fry beef

4 Fry beef

See pro tip! Heat a pan over a high heat with a drizzle of vegetable oil. Once the pan is very hot, add the marinated beef (fry in batches, if you're cooking for 3 or 4!). Fry for 5-7 min or until well browned. Set aside and season with a pinch of salt and pepper. Cover to keep warm until serving.
Fry mushrooms

5 Fry mushrooms

Return the pan to a high heat with another drizzle of oil. Once hot, add the mushrooms and fry for 5-7 min or until well browned and starting to crisp.
Serve

6 Serve

Add the shallots, carrots and zucchini, and fry with a large pinch of salt for a final 3 min. Stir in the sesame seeds and season with black pepper. Serve the mushrooms and vegetables over the rice, topped with the Bulgogi beef.
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