Korean beef bulgogi stir-fry with rice

Name: Korean beef bulgogi stir-fry with rice
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 portions
Ingredients: 500 g beef flank; 7 cm piece fresh ginger; 6 garlic cloves; 40 g brown sugar; 50 g soy sauce; 50 - 70 g chilli broad bean paste; 40 g sesame oil; 300 g white rice; 1000 g water; 410 g canned baby corn; 1 carrot; 1 red capsicum; 150 g red cabbage; &frac18; tsp sea salt; fresh coriander; 1 spring onion/shallot; 1 tbsp sesame seeds; 120 g kimchi

4.2 (17 ratings)

Difficulty easy

Preparation time 20 min

Total time 1h 50 min

Serving size 4 portions

Ingredients

500 g beef flank, cut into pieces (5 cm)
7 cm piece fresh ginger
6 garlic cloves
40 g brown sugar
50 g soy sauce
50 - 70 g chilli broad bean paste, to taste
40 g sesame oil
300 g white rice
1000 g water
410 g canned baby corn, drained and cut into halves (approx. 235 g after draining)
1 carrot, cut into matchsticks
1 red capsicum (small), cut into thin slices
150 g red cabbage, sliced
⅛ tsp sea salt
fresh coriander, leaves only, to garnish
1 spring onion/shallot, cut into slices, to garnish
1 tbsp sesame seeds, to garnish
120 g kimchi, to serve

Nutrition: per 1 portion
Calories: 2484.1 kJ / 593.7 kcal
Protein: 36.3 g
Carbohydrates: 60.9 g
Fat: 24.3 g
Saturated Fat: 6.4 g
Fibre: 6.8 g
Sodium: 1658.8 mg