Ready in: 30 minutes

Difficulty: Easy 

Nutritional facts (est. per serving): 695 kCal, 28g fat, 80g carb, 43g protein, 5g dietary fiber 

Ingredients:

Beef Mince (g)

Soy Sauce (mL)

Sugar (tbs.)

Spring Onion

Broccoli

Sesame Oil (tbs.)

Sesame Seeds (tsp.)

Garlic (cloves)

Basmati Rice (cups)

Ginger (knob)

 * Salt and Pepper to Taste

 Equipment:

Bowl

Pan

Pot 

Method: 

  1. Wash the produce. Peel and finely dice the garlic and ginger. Chop the spring onion finely, separating the white and green parts. Chop the broccoli into small florets.
  2. In a bowl, mix together the soy sauce with the sugar and sesame oil. Add half the ginger and garlic and stir until the sugar is dissolved. Add the whites of the spring onions and stir.
  3. Pour the mixture over the beef, mix thoroughly and leave for at least 10 minutes. The longer you leave the beef to marinate, the better!
  4. Boil a salted pot of water, and add the broccoli florets for a minute. Remove the florets and set aside. Keep the water for the next step.
  5. Pour out all but the required amount of water to cook your rice, as per the serving size above. Add your rice and put on a lid. Cook the rice for 10 minutes on the lowest heat possible, then remove from the heat for 10 mins.
  6. In the meantime, heat a dash of oil on high heat in a frying pan. Once hot, add in your beef mix and fry for around 5 minutes, or until cooked. Remove the beef from the pan and set aside.
  7. Drain some of the oil from the beef into the pan and get it hot. Add the remaining ginger and garlic, then add the broccoli.
  8. Serve the beef bulgogi with broccoli and rice on the side. Sprinkle with sesame seeds on top. Enjoy!

Korean Beef Bulgogi with Gingered Broccoli

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