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Bulgogi Korean Steak with Mixed Vegetable Rice

Experience the rich and savory taste of Bulgogi Korean Steak, with Mixed Vegetable Rice and cucumber salad.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Cooking oil | Salt | Black pepper | Measuring jug | Cooking pot | Cooking pan | Small bowl

Cooking Instructions


Step 5 : Sauté the Veggies

Peel the chop the carrots into small cubes and chop the spring onion. Meanwhile, heat another cooking pan over medium heat, drizzle some oil, once hot, add the carrots and edamame, and cook for 3 minutes, then stir in the rice. Add tamari sauce and three-quarters of the chopped spring onion. Season with black pepper and salt to taste.

320 g Beef Tenderloin
80 g Homemade Bulgogi Sauce
50 ml Water
400 ml Water for Rice
180 g Jasmine Rice
100 g Carrot
10 g Spring Onion
110 g Cucumber
10 ml Soy Sauce
35 g Lime
2 g White Sesame Seeds
40 g Edamame Beans
40 ml Tamari Soy Sauce


Sesame, Soy

Step 1 : Marinate the Beef

Place the beef strips in a bowl. Generously coat them with bulgogi sauce, ensuring each strip is well covered. It's recommended to let the beef marinate for at least one hour.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Make the Salad

Using a vegetable peeler, slice the cucumber. Cut a lime in half and squeeze its juice into a mixing bowl. add soy sauce, black pepper, and about two-thirds of the toasted sesame seeds. Stir the mixture well and place it in the refrigerator to chill.

Step 2 : Cook the Rice

Wash and rinse the jasmine rice. Bring a pot of salted water to a boil over medium-high heat. Add the washed rice and cook, uncovered, for one minute. Then, cover and let simmer on low heat for 12 minutes.

Step 4 : Pan-fry the Beef

Heat a pan over medium-high heat and drizzle of cooking oil. Once hot, add the marinated beef strips. Sauté them for 2-3 minutes, or until they are well-browned and caramelized. After the beef has browned, pour in the remaining marinade and the vegetable stock. Let the mixture simmer for an additional 2-3 minutes, or until the sauce thickens.

Step 6 : Serve and Enjoy!

Divide the mixed vegetable rice among the plates. Gently place a portion of the bulgogi beef on top of the rice. Garnish with the toasted sesame seeds and spring onion. Serve with cucumber salad on the side.


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