Korean Beef Bulgogi

with Shiitake Mushrooms and Jasmine Rice

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Instructions

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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.

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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.

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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.

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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.

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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.

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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.

Tips for fussy eaters

Stir-fry some of the meat and veggies separately, and keep the seasoning mild. Reserve the chilli flakes for garnish!

Pro tip

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

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

Cooking Time: 45 min

Cals 625 · Prot 53 · Carbs 84 · Fat 14

Dairy-Free

Ingredients

Number of people

Bulgogi

Beef strips 350 Grams
Ginger garlic paste 15 Grams
Gochujang chilli paste 10 Grams
Sesame oil 15 ML
Soy sauce 20 ML
Brown sugar 5 Grams
Chilli flakes 2 Grams
Black pepper 1 Tsp
Salt 1 Tsp

Veggies

Shallots 1 Piece
Carrot 2 Pieces
Zucchini small 3 Pieces
Shiitake mushroom 150 Grams
Vegetable oil 3 Tbsp
Salt 1 Tsp
Sesame seeds 10 Grams
Black pepper 1 Tsp

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 1 Tsp

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

Cooking Time: 45 min

Cals 625 · Prot 53 · Carbs 84 · Fat 14

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Stir-fry some of the meat and veggies separately, and keep the seasoning mild. Reserve the chilli flakes for garnish!

Pro tip

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

Ingredients

Number of people

Bulgogi

Beef strips 350 Grams
Ginger garlic paste 15 Grams
Gochujang chilli paste 10 Grams
Sesame oil 15 ML
Soy sauce 20 ML
Brown sugar 5 Grams
Chilli flakes 2 Grams
Black pepper 1 Tsp
Salt 1 Tsp

Veggies

Shallots 1 Piece
Carrot 2 Pieces
Zucchini small 3 Pieces
Shiitake mushroom 150 Grams
Vegetable oil 3 Tbsp
Salt 1 Tsp
Sesame seeds 10 Grams
Black pepper 1 Tsp

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 1 Tsp
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