Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4190 / 1002
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Marinate beef
Add the beef strips to a bowl. Add the gingergarlicpaste, gochujangpaste(spicy!), sesame oil, soy sauce, brownsugar and a pinch of chilli flakes(spicy!). Marinate at room temperature for 20 min.
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.
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 shiitakemushrooms, then slice them.
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.
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.
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 blackpepper. Serve the mushrooms and vegetables over the rice, topped with the Bulgogi beef.