Korean Beef Bulgogi-Style Slaw
with Asian Slaw, Fried Egg & Soy Mayo
This beef bulgogi bowl is dressing to impress anyone who sits at your table. A rainbow slaw tossed with the sweet and smokey taste of charred sweetcorn holds up the succulent Korean stir-fry sauced beef, wearing nothing less than a creamy soy mayo drizzle. Don’t forget the jewel in the ensemble, the fried egg.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bag
baby spinach leaves
½ tin
sweetcorn
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
Beef Rump
1 pinch
chilli flakes
2 clove
garlic
½ packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
1 bag
Asian Slaw Mix
Not included in your delivery
1
olive oil
1 drizzle
soy sauce
(Contains Gluten, Soy; )
20 g
butter
(Contains Milk; )
2
eggs
(Contains Egg; )
1 drizzle
rice wine vinegar
1 drizzle
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves. Drain sweetcorn (see ingredients). • In a small bowl, combine mayonnaise and a drizzle of soy sauce. Set aside.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, add the butter and garlic and cook until fragrant, 1 minute. • Remove from heat, then add Korean stir-fry sauce (see ingredients) and turn to coat. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• While the beef is resting, wipe out and return the frying pan to medium-high heat with a drizzle of olive oil. • Crack the eggs into the pan. Cook until egg whites are firm and the yolks are cooked to your liking, 4-5 minutes.
• Meanwhile, to the bowl with the charred corn, add Asian slaw mix, baby spinach and a drizzle of rice wine vinegar, sesame oil and olive oil. Season and toss to coat.
• Slice beef. • Divide Asian slaw and beef between plates. Top with a fried egg. • Drizzle over soy mayo. Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!