Beef bulgogi
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
4
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Calories
477 kcal
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Course
Main Course
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Cuisine
Korean
Beef bulgogi
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This beef bulgogi is easy to prepare and quick to cook, with hands-off marinating in between. It's a great dish for meal prep and loved by all the family.
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Ingredients
For beef - marinated ahead of time
- ¼ cup soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon maple syrup
- ½ Asian pear peeled, core removed and grated
- 2 scallions thinly sliced
- 1 tablespoon garlic minced (1tbsp is approx 3-4 cloves)
- 1 ½ lb lean beef eg sirloin tips, tenderloin
To serve
- ¾ cup rice or slightly more if you want a higher proportion of rice
- 4 oz cucumber cut julienne (thin batons)
- ½ teaspoon salt approx
- 4 oz carrots peeled and cut julienne (thin batons)
- 4 oz shitake mushrooms tough stem removed and sliced
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Instructions
Ahead of time
- In a medium bowl, mix together the soy sauce, sesame oil, maple syrup, Asian pear, scallions, garlic and ginger if using. Cut the beef into thin slices, trimming any fat as you go. Cut the slices into bite sized pieces if too long then add to the marinade and mix. Leave to marinade a few hours or overnight.
When ready to cook
- I'd recommend cooking your sides first as the beef cooks quickly. Set the rice to cook, according to package instructions.
- Sprinkle salt over the sliced cucumber and leave to sit for a few minutes. Then gently squeeze out excess water.
- Warm a little oil in a medium skillet and add the carrots. Cook for a couple minutes until they are just soft, then remove and set aside. Add the sliced mushroom, adding a little more oil if needed, and cook for a minute or two so they soften. Set aside.
- When ready to cook beef, preheat a grill pan to a medium-high heat. Take slices of the beef, shaking off excess marinade, and cook in a single layer in batches on the grill pan, turning as you see the first side is starting to cook then just a minute or two more on the other side. They will cook quickly, so watch closely. As each batch cooks, set aside and keep it warm.
- Put together the bowls with some rice, beef and some of each of the vegetables. Top with a pinch of sesame seeds, if desired. This dish is great enjoyed warm but is also good cold.
Notes
- If you will be reheating, don't add the cucumber until after you have reheated the rest. Another way to help your meal prep, you can add the beef to the marinade, freeze it then when you defrost it the beef will take on the marinade as it defrosts.
Nutrition Information
Show Details
Calories
477kcal
(24%)
Carbohydrates
45g
(15%)
Protein
42g
(84%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
103mg
(34%)
Sodium
1224mg
(51%)
Potassium
1007mg
(29%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
4815IU
(96%)
Vitamin C
5.3mg
(6%)
Calcium
53mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 42g | 84% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 103mg | 34% |
| Sodium | 1224mg | 51% |
| Potassium | 1007mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 4815IU | 96% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 53mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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