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Ginger Chilli Bulgogi Beef

with Mushrooms, Green Beans and Jasmine Rice
4.5(41)
Recipe Development Team
Recipe Development TeamUpdated on February 02, 2026
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Calories
: 
563 kcal
Protein
: 
35.6g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

80 grams

Green Beans

80 grams

Sliced Mushrooms

15 grams

Ginger Puree

15 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

100 grams

Bulgogi Sauce

(Contains: Soya)

280 grams

Slow Cooked Beef

1 pinch

Chilli Flakes

Energy (kJ)2356 kJ
Energy (kcal)563 kcal
Fat9.7 g
of which saturates1.9 g
Carbohydrate82.3 g
of which sugars16.2 g
Dietary Fibre4.5 g
Protein35.6 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Kettle
•Large Saucepan
•Chopping Board
•Garlic Press
•Knife
•Lidded saucepan
•Lid
•Fork

Instructions

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

2

a) While the rice cooks, peel and grate the garlic (or use a garlic press).

b) Trim and cut the the green beans into thirds.

3

a) Heat a drizzle of oil in a large deep saucepan with a tight-fitting lid on high heat. When hot, add the mushrooms to the pan.

b) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

4

a) Once the mushrooms have browned, lower the heat and stir in the garlic and ginger puree, fry 30 secs. 

b) Next, add the beans, soy sauce, bulgogi, the beef and its juices.

c) Bring to a boil and simmer on low with the lid on until tender, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout. 

5

a) Once tender, remove the lid and gently break up the beef into chunks.

b) Taste the sauce, and season with salt and pepper if you feel it needs it. Add a splash of water if you think the sauce is a little thick. 

6

a) Fluff up the rice with a fork and share between your serving bowls. Spoon over the bulgogi beef stew. 

b) Sprinkle over the chilli flakes to finish.

Enjoy!

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