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Instant Korean Bulgogi
How to make Korean bulgogi using pre-made marinade
Prep Time
4 hrs
Cook Time
mins
Total Time
4 hrs 15 mins
Servings: 2
Calories: 305 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
MAIN
- 330 g beef sirloin (11.6 ounces), cut into bite size
- 1 onion thinly sliced
- 1/4 carrot thinly sliced
- 4 talks spring onion thinly sliced
- 1 pack enoki mushrooms stems removed
- Some cooking oil
MARINADE (MIX THESE IN A BOWL – I ALWAYS LIKE TO ADD SOME ADDITIONAL INGREDIENTS ON TOP OF INSTANT MARINADE)
- 5 Tbsp instant bulgogi sauce
- 1 Tbsp rice wine
- A few prinkles ground black pepper
- A few prinkles ginger powder
Instructions
- Marinate the meat in marinade for 4 hrs in the fridge. (Overnight marination is even better)
- Heat up your wok / skillet on medium high heat and once heated add some cooking oil. Add the meat and all vegetables (except for the enoki mushrooms) and stir occasionally.
- Once the meat and the vegetables are half cooked, reduce the heat to medium and cook further until all ingredients are fully cooked.
- Add the enoki mushrooms a few minutes before you serve and quickly stir it. Serve.
Cup of Yum
Nutrition Information
Calories
305kcal
(15%)
Carbohydrates
20g
(7%)
Protein
38g
(76%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
90mg
(30%)
Sodium
805mg
(34%)
Potassium
747mg
(21%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
1515IU
(30%)
Vitamin C
9mg
(10%)
Calcium
63mg
(6%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 305
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 38g | 76% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 805mg | 34% |
| Potassium | 747mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1515IU | 30% |
| Vitamin C | 9mg | 10% |
| Calcium | 63mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.