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Super Quick Bulgogi Beef

Super Quick Bulgogi Beef

with Pak Choy, Young Pea Pods, Jasmine Rice and Peanuts

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

723 kcal

Protein

:

37.8g protein

Total

:

10 minutes

Difficulty

:

Easy

Family Friendly

High Protein

Allergens:

Soya
Wheat
Cereals containing gluten
Peanut
Nuts
Pistachio nuts
Pecan Nuts
Almonds
Cashew nuts
Macadamia Nuts
Sesame
Hazelnuts
Walnuts
Brazil nuts
May contain traces of allergens

Ready in just 15 minutes, our Super Quick Bulgogi Beef is sticky and fully delicious. Layers of flavour are built through Korean favourite bulgogi, mango chutney, soy and Indonesian spices.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Pak Choi

240 grams

British Beef Mince

80 grams

Young Pea Pods

1 sachet(s)

Indonesian Style Spice Mix

40 grams

Mango Chutney

75 grams

Bulgogi Sauce

(Contains: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

Not included in your delivery

2 tbsp

Tomato Ketchup

Nutritional information

Energy (kJ)3025 kJ

Energy (kcal)723 kcal

Fat22.9 g

of which saturates7.8 g

Carbohydrate92.8 g

of which sugars27.8 g

Dietary Fibre5.6 g

Protein37.8 g

Salt2.5 g

Trans Fat0.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Colander

•Large Saucepan

•Pan

Instructions

1

Boil a half-full kettle.
Pour it into a saucepan with 0.25 tsp salt on high heat.
Boil the rice, 12-13 mins.
Once cooked, drain. Pop back in the pan and cover.
Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

2

Meanwhile, heat a drizzle of oil in a frying pan on high heat.
Once hot, fry the beef mince, sugar snaps, pak choy, and Indonesian style spice mix, 5-6 mins. Break up the mince as it cooks.
Drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

3

Stir in the mango chutney, bulgogi, soy and ketchup (see pantry).
Simmer, 1-2 mins.

4

Share the rice between your bowls.
Spoon over the bulgogi beef and young pea pods.
Sprinkle over the peanuts to finish.
Enjoy!

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