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Korean Beef Bulgogi

Korean Beef Bulgogi

with Ginger Stir Fried Broccoli

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Chinese food has been a regular part of the UK diet since we first started eating ‘After Eight’ mints (admit it, you ate them too!). Korean food on the other hand isn’t so well known. We’re absolutely in love with their flavours and aside from kimchi (super trendy right now!) Bulgogi is practically a national dish. We’ve simplified it to within an inch of its life, so you can whip it up in minutes at home.

Tags:HealthyLactose Free
Allergens:GlutenSoyaSesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

3 unit(s)

Garlic Clove

1 unit(s)

Ginger

3 unit(s)

Spring Onion

¾ unit(s)

Broccoli

2 unit(s)

Soy Sauce

(ContainsGluten, Soya)

250 grams

Beef Mince

175 grams

Basmati Rice

15 grams

Sesame Seeds

(ContainsSesame)

Not included in your delivery

350 milliliter(s)

Boiling Water

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2418.352 kJ
Energy (kcal)578 kcal
Fat17.0 g
of which saturates4.0 g
Carbohydrate65 g
of which sugars0.0 g
Protein41 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Mixing Bowl
Pot
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Peel and finely chop the garlic. Peel the ginger using the edge of a spoon and very finely chop (or grate). Chop the spring onions into micro-thin discs, separating the white and green parts. Break the broccoli into florets.

2

Mix the soy sauce with 1 1/2 tbsp of sugar (if you have some) and 1/2 tbsp of oil. Add half the garlic and two-thirds of the ginger and keep stirring until the sugar dissolves. Next stir in the whites of the spring onions. Tip: This is your bulgogi sauce mix.

3

Pour half your mixture over the beef, mix thoroughly and leave for as long as possible. Tip: This would be a great step to do well in advance - we left it for an hour and it made a HUGE difference to the flavour, but let your appetite make the decision!

4

Boil a medium-sized pot of water with 1/4 tsp of salt. Once the water comes to a rapid boil, add in the broccoli. Bring back to the boil and cook for 2 mins. Lift your broccoli from the water and keep to the side - don’t throw the water away!

5

Pour out all but 350ml of the boiling water. Place the rice into this boiling water and put a lid on. Cook for 10 mins on the lowest heat possible, then remove from the heat for 10 mins. Do not touch the lid until 20 mins are up, to ensure the rice is cooked perfectly.

6

Heat 1 tsp of oil on high heat in a frying pan. Once really hot add in your beef bulgogi mix and fry for around 4-5 mins until cooked. Tip: Patrick slightly undercooked his to keep it really juicy. Tip: If you only have a small pan don’t overcrowd it - cook the beef in batches to brown it off.

7

Once your beef bulgogi is cooked, remove it from your pan and keep it warm. Drain some of the oil from your beef back into your pan and get it really hot. Throw in the remaining garlic and ginger, then after 15 seconds, add in your broccoli. Cook for 2 mins - you want it to be a little crunchy when you eat it.

8

Separate the grains of rice with a fork and stir through the greens of the spring onions. Serve your bulgogi beef bulgogi with your rice, your broccoli on the side, a sprinkle of sesame seeds and your remaining bulgogi sauce mixture drizzled over the top.