Immerse your palate in the umami world of thinly sliced beef marinated to perfection in traditional Korean flavours. Served alongside a crisp cabbage & carrot slaw and edamame beans. The dish is elevated with the creamy richness of kewpie mayo & a sprinkle of sesame seeds.
Bulgogi Korean-style Beef
Bulgogi Korean-style Beef
with kewpie mayo & sesame seeds
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Bulgogi Sauce
- Cabbage
- Carrot
- Edamame Beans
- Free-range Beef Rump Strips
- Garlic Clove
- Garlic Cloves
- Kewpie Mayo
- Lemon Juice
- Pickled Ginger
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MARINATION STATION
In a bowl, combine the Bulgogi sauce with the grated garlic, ½ the lemon juice, a drizzle of oil, a sweetener, and seasoning. Pat the beef dry with paper towel and toss through the marinade. Set aside.
EDAMAME GREENS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the edamame beans until starting to char, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SAUCE & SALAD
Place ½ the kewpie mayo into a small bowl. Loosen with a splash of water, season, and set aside. To a salad bowl, add the sliced cabbage, the carrot ribbons, the charred edamame beans, and the chopped ginger. Toss through a drizzle of olive oil, the remaining lemon juice, the remaining kewpie mayo, and seasoning. Set aside.
FRY THE BEEF
Return the pan to medium-high heat with a drizzle of oil. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside. Reserve the marinade mixture in the bowl.
FINAL TOUCHES
Return the pan to medium-high heat. Pour in the reserved marinade and simmer until reduced and thickening, 2-3 minutes. Remove from the heat and mix through the cooked beef.
TIME TO DINE!
Plate up the Bulgogi beef and side with the slaw. Drizzle it all with the loosened mayo. Garnish with the toasted sesame seeds. Nicely done, Chef!
White Sesame Seeds - 5ml
Bulgogi Sauce - 25ml
Garlic Clove - 1
Lemon Juice - 15ml
Free-range Beef Rump Strips - 150g
Edamame Beans - 50g
Kewpie Mayo - 30ml
Cabbage - 100g
Carrot - 120g
Pickled Ginger - 10g
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MARINATION STATION
In a bowl, combine the Bulgogi sauce with the grated garlic, ½ the lemon juice, a drizzle of oil, a sweetener, and seasoning. Pat the beef dry with paper towel and toss through the marinade. Set aside.
EDAMAME GREENS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the edamame beans until starting to char, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SAUCE & SALAD
Place ½ the kewpie mayo into a small bowl. Loosen with a splash of water, season, and set aside. To a salad bowl, add the sliced cabbage, the carrot ribbons, the charred edamame beans, and the chopped ginger. Toss through a drizzle of olive oil, the remaining lemon juice, the remaining kewpie mayo, and seasoning. Set aside.
FRY THE BEEF
Return the pan to medium-high heat with a drizzle of oil. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside. Reserve the marinade mixture in the bowl.
FINAL TOUCHES
Return the pan to medium-high heat. Pour in the reserved marinade and simmer until reduced and thickening, 2-3 minutes. Remove from the heat and mix through the cooked beef.
TIME TO DINE!
Plate up the Bulgogi beef and side with the slaw. Drizzle it all with the loosened mayo. Garnish with the toasted sesame seeds. Nicely done, Chef!
White Sesame Seeds - 10ml
Bulgogi Sauce - 50ml
Garlic Clove - 1
Lemon Juice - 30ml
Free-range Beef Rump Strips - 300g
Edamame Beans - 100g
Kewpie Mayo - 60ml
Cabbage - 100g
Carrot - 240g
Pickled Ginger - 20g
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MARINATION STATION
In a bowl, combine the Bulgogi sauce with the grated garlic, ½ the lemon juice, a drizzle of oil, a sweetener, and seasoning. Pat the beef dry with paper towel and toss through the marinade. Set aside.
EDAMAME GREENS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the edamame beans until starting to char, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SAUCE & SALAD
Place ½ the kewpie mayo into a small bowl. Loosen with a splash of water, season, and set aside. To a salad bowl, add the sliced cabbage, the carrot ribbons, the charred edamame beans, and the chopped ginger. Toss through a drizzle of olive oil, the remaining lemon juice, the remaining kewpie mayo, and seasoning. Set aside.
FRY THE BEEF
Return the pan to medium-high heat with a drizzle of oil. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside. Reserve the marinade mixture in the bowl. You may need to do this step in batches.
FINAL TOUCHES
Return the pan to medium-high heat. Pour in the reserved marinade and simmer until reduced and thickening, 3-4 minutes. Remove from the heat and mix through the cooked beef.
TIME TO DINE!
Plate up the Bulgogi beef and side with the slaw. Drizzle it all with the loosened mayo. Garnish with the toasted sesame seeds. Nicely done, Chef!
White Sesame Seeds - 15ml
Bulgogi Sauce - 75ml
Garlic Cloves - 2
Lemon Juice - 45ml
Free-range Beef Rump Strips - 450g
Edamame Beans - 150g
Kewpie Mayo - 90ml
Cabbage - 200g
Carrot - 360g
Pickled Ginger - 30g
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MARINATION STATION
In a bowl, combine the Bulgogi sauce with the grated garlic, ½ the lemon juice, a drizzle of oil, a sweetener, and seasoning. Pat the beef dry with paper towel and toss through the marinade. Set aside.
EDAMAME GREENS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the edamame beans until starting to char, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SAUCE & SALAD
Place ½ the kewpie mayo into a small bowl. Loosen with a splash of water, season, and set aside. To a salad bowl, add the sliced cabbage, the carrot ribbons, the charred edamame beans, and the chopped ginger. Toss through a drizzle of olive oil, the remaining lemon juice, the remaining kewpie mayo, and seasoning. Set aside.
FRY THE BEEF
Return the pan to medium-high heat with a drizzle of oil. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside. Reserve the marinade mixture in the bowl. You may need to do this step in batches.
FINAL TOUCHES
Return the pan to medium-high heat. Pour in the reserved marinade and simmer until reduced and thickening, 3-4 minutes. Remove from the heat and mix through the cooked beef.
TIME TO DINE!
Plate up the Bulgogi beef and side with the slaw. Drizzle it all with the loosened mayo. Garnish with the toasted sesame seeds. Nicely done, Chef!
White Sesame Seeds - 20ml
Bulgogi Sauce - 100ml
Garlic Cloves - 2
Lemon Juice - 60ml
Free-range Beef Rump Strips - 600g
Edamame Beans - 200g
Kewpie Mayo - 125ml
Cabbage - 200g
Carrot - 480g
Pickled Ginger - 40g
Woolies Products in this dish
