Instant Korean Bulgogi

Method4 steps · about 4 hr 15 min

1. 1

   Step 1: Mix the 5 Tbsp instant bulgogi sauce with the rice wine (1 Tbsp), a few sprinkles of black pepper and ginger powder. Coat the bite-size beef sirloin (330 g) in this marinade. Cover and refrigerate for 4 hours, or overnight for a deeper flavor.

   Refrigerate marinating beef · 240 minUses 330 g beef sirloin, cut into bite-size pieces · 5 Tbsp instant bulgogi sauce · 1 Tbsp rice wine · A few sprinkles ground black pepper · A few sprinkles ginger powder

2. 2

   Step 2: Heat a wok or skillet over medium-high heat, then add some cooking oil. Add the marinated beef, sliced onion (1), carrot (1/4) and spring onion (4 stalks). Stir occasionally; keep the optional enoki mushrooms aside for later.

   Uses Some cooking oil · marinated beef · 1 onion (thinly sliced) · 1/4 carrot, thinly sliced · 4 stalks spring onion, thinly sliced

3. 3

   Step 3: When the meat and vegetables are partly cooked, lower the heat to medium. Continue cooking until the meat is cooked through and the vegetables are tender.

   Uses partly cooked bulgogi and vegetables

4. 4

   Step 4: If using enoki mushrooms (1 package), add them to the cooked bulgogi a few minutes before serving. Stir and cook until the mushrooms soften, then serve hot.

   Uses cooked bulgogi and vegetables · 1 package enoki mushrooms, bases removed, optional