Beef Bulgogi with Pak Choy and Toasted Sesame Seeds

30 min
776 calories

Beef bulgogi is a popular Korean dish known for its tender, marinated slices of beef grilled or stir-fried to perfection. The key to a flavourful beef bulgogi lies in the marinade, which typically consists of a combination of soy sauce, sugar, garlic, apple and pear. Our marinade consists of soy sauce, apple, mirin and brown sugar. This marinade helps tenderise the beef and when cooked on a high heat caramelises it, creating a slightly sweet and smoky flavour.

Number of servings

Ingredients

300 Gram Porterhouse Steak (Thick-Cut)
³⁄₄ Cup Jasmine Rice
1 Brown Onion
1 Garlic Clove
1 Tbsp Crushed Ginger
1 Carrot
2 Pak Choy
2 Tbsp Gochujang
2 Tbsp White Sesame Seeds
2 Egg (pantry)
6 Tbsp Soy/Apple Sauce/Mirin/Brown Sugar

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Deepsided Pan
Large Bowl
Small Pan

1 Marinate Beef

Peel and mince garlic. Thinly slice the steak. Mix soy/apple sauce/mirin/brown sugar, ginger, garlic and gochujang (to taste) together in a large bowl. Add the steak and stir until the steak is coated in marinade, cover and set aside.

Tip! Gochujang can be spicy. Leave it out completely if you don’t like spice or to make the dish kid friendly.

2 Cook Rice

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

3 Prepare Ingredients

Peel and thinly slice onion. Cut carrot in half lengthways and slice into half moons. Trim and roughly chop pak choy. Heat a pan on low heat and add sesame seeds, toast for 1-3 minutes until seeds have browned slightly. Place sesame seeds in a bowl and set aside.

4 Cook Bulgogi

Heat the same pan used to toast the sesame seeds over high heat, with a drizzle of oil. Add onions and brown, about 2 minutes. Add carrots, cook for 1 minute. Add steak and all of the marinade, cook for 2-3 minutes, stirring so that the steak gets cooked on both sides. Add pak choy, cook for 2 minutes. Season with salt.

5 Fry Eggs

In a small pan fry 1 egg per person, try to keep the yolk runny.

6 You Plate It!

Divide rice and beef bulgogi between bowls. Top with fried eggs and garnish with sesame seeds. Enjoy!

Step-by-step instructions