eCook Meal
Korean BBQ Beef
with mushrooms, mung bean noodles & an umami BBQ sauce
Tender strips of free-range beef lathered in a thick, sticky Korean BBQ sauce. Tumbled with silky vermicelli and mushrooms fried in garlic, ginger, and chilli. Watch out, there’ll be no holding back!
Serving guide
Choose your portion size.
BLACK SESAMES
Place a nonstick pan over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.
PAN FRY THE MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. Wipe the mushrooms clean with damp cloth or paper towel and thickly slice. When the pan is hot, fry for 3-4 minutes until golden. In the final minute, add the chopped Chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside.
NOODLES & EDAMAME
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the edamame beans in boiling water and set aside.
BBQ Beef
Pat the Beef dry with paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the strips for 1 minute per side until browned but not cooked through. On completion, pour in the Korean BBQ sauce and toss until coated. Allow to simmer for 2-3 minutes until the sauce has thickened, stirring occasionally.
FINISH IT UP
Once the sauce has finished simmering, add the cooked noodles and mushrooms to the pan. Stir for about a minute until reheated and coated, and remove from the heat on completion. Drain the edamame beans.
BOWL IT UP
Serve up a bowl of delish Korean BBQ-style noodles. Finish off by garnishing with the edamame beans and sprinklings of toasted sesame seeds. Good job, Chef!
BLACK SESAMES
Place a nonstick pan over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.
PAN FRY THE MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. Wipe the mushrooms clean with damp cloth or paper towel and thickly slice. When the pan is hot, fry for 4-5 minutes until golden. In the final minute, add the chopped Chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside.
NOODLES & EDAMAME
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the edamame beans in boiling water and set aside.
BBQ Beef
Pat the Beef dry with paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the strips for 1 minute per side until browned but not cooked through. On completion, pour in the Korean BBQ sauce and toss until coated. Allow to simmer for 3-4 minutes until the sauce has thickened, stirring occasionally.
FINISH IT UP
Once the sauce has finished simmering, add the cooked noodles and mushrooms to the pan. Stir for about a minute until reheated and coated, and remove from the heat on completion. Drain the edamame beans.
BOWL IT UP
Serve up a bowl of delish Korean BBQ-style noodles. Finish off by garnishing with the edamame beans and sprinklings of toasted sesame seeds. Good job, Chef!
BLACK SESAMES
Place a nonstick pan over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.
PAN FRY THE MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. Wipe the mushrooms clean with damp cloth or paper towel and thickly slice. When the pan is hot, fry for 4-5 minutes until golden. In the final minute, add the chopped Chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside.
NOODLES & EDAMAME
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the edamame beans in boiling water and set aside.
BBQ Beef
Pat the Beef dry with paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the strips for 1 minute per side until browned but not cooked through. On completion, pour in the Korean BBQ sauce and toss until coated. Allow to simmer for 3-4 minutes until the sauce has thickened, stirring occasionally.
FINISH IT UP
Once the sauce has finished simmering, add the cooked noodles and mushrooms to the pan. Stir for about a minute until reheated and coated, and remove from the heat on completion. Drain the edamame beans.
BOWL IT UP
Serve up a bowl of delish Korean BBQ-style noodles. Finish off by garnishing with the edamame beans and sprinklings of toasted sesame seeds. Good job, Chef!
BLACK SESAMES
Place a large, nonstick pan over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.
PAN FRY THE MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. Wipe the mushrooms clean with damp cloth or paper towel and thickly slice. When the pan is hot, fry for 4-5 minutes until golden. In the final minute, add the chopped Chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside.
NOODLES & EDAMAME
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the edamame beans in boiling water and set aside.
BBQ Beef
Pat the Beef dry with paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the strips for 1 minute per side until browned but not cooked through. You may need to do this step in batches for the best results. On completion, pour in the Korean BBQ sauce and toss until coated. Allow to simmer for 4-5 minutes until the sauce has thickened, stirring occasionally.
FINISH IT UP
Once the sauce has finished simmering, add the cooked noodles and mushrooms to the pan. Stir for about a minute until reheated and coated, and remove from the heat on completion. Drain the edamame beans.
BOWL IT UP
Serve up a bowl of delish Korean BBQ-style noodles. Finish off by garnishing with the edamame beans and sprinklings of toasted sesame seeds. Good job, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R234.09
for 4 servings · R58.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
Not in the Woolies basket — source these elsewhere:
- Korean BBQ Sauce
- Free-range Beef Schnitzel (without crumb)
- Mung Bean Vermicelli Noodles - 4 cakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Korean BBQ Beef?
The preparation time for Korean BBQ Beef with mushrooms, mung bean noodles & an umami BBQ sauce is between 25 and 35 minutes.
What is the total time required to make Korean BBQ Beef with mushrooms, mung bean noodles & an umami BBQ sauce?
The total time required to make Korean BBQ Beef with mushrooms, mung bean noodles & an umami BBQ sauce is between 35 and 45 minutes.
How many servings does Korean BBQ Beef provide?
4 servings
What are the main ingredients in Korean BBQ Beef?
Beef, Beef Schnitzel (without crumb), Black Sesame Seeds, Button Mushrooms, Chilli, Edamame Beans, Garlic, Ginger, Korean BBQ Sauce, Mung Bean Vermicelli Noodles
What is the nutritional information of Korean BBQ Beef?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Korean BBQ Beef?
BBQ BEEF: Pat the beef dry with paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the strips for 1 minute per side until browned but not cooked through. On completion, pour in the Korean BBQ sauce and toss until coated. Allow to simmer for 3-4 minutes until the sauce has thickened, stirring occasionally. PAN FRY THE MUSHIES: Return the pan to a medium-high heat with a drizzle of oil. Wipe the mushrooms clean with damp cloth or paper towel and thickly slice. When the pan is hot, fry for 4-5 minutes until golden. In the final minute, add the chopped chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside. NOODLES & EDAMAME: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the edamame beans in boiling water and set aside. BOWL IT UP: Serve up a bowl of delish Korean BBQ-style noodles. Finish off by garnishing with the edamame beans and sprinklings of toasted sesame seeds. Good job, Chef! BLACK SESAMES: Place a nonstick pan over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. FINISH IT UP: Once the sauce has finished simmering, add the cooked noodles and mushrooms to the pan. Stir for about a minute until reheated and coated, and remove from the heat on completion. Drain the edamame beans.
What should be prepared from my kitchen to make Korean BBQ Beef?
Beef, Beef Schnitzel (without crumb), Black Sesame Seeds, Button Mushrooms, Chilli, Edamame Beans, Garlic, Ginger, Korean BBQ Sauce, Mung Bean Vermicelli Noodles
How many calories does Korean BBQ Beef have?
calories
How much fat content does Korean BBQ Beef have?
grams