Korean Bulgogi4.1/5 (BASED ON 25 reviews)
Bulgogi is a classic Korean dish where meats are grilled on a BBQ, marinated in a sweet and savoury sauce. We're using quorn mince which really takes on the flavours of the Bulgogi marinade with soy, garlic, ginger along with some grated apple for tanginess. Bulgogi is often served over rice with lots of accompaniments like spicy sauces and crisp veg. Feel free to get creative!
Cook our delicious Korean Bulgogi in just Minutes
We’ve sourced and blended all of the unique flavour ingredients to make our authentic Korean Bulgogi. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Bulgogi Marinade pot, a Honey Ginger Sauce pot and a Gochujang pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Korean Bulgogi in just 20 minutes.
How Our Recipes Kits Work
We provide flavour ingredients:
- Bulgogi Marinade
- Honey Ginger Sauce
Your shopping list:
- jasmine rice
- granny smith apple
- quorn mince
- spring onions
- large carrot
- sesame oil
- sesame seeds(optional)
Our 20 minute recipe
Get the rice on
Cook the rice according to pack instructions.
Mix the BULGOGI MARINADE with the HONEY GINGER SAUCE and the grated apple in a bowl.
In another bowl, stir the GOCHUJANG with 1 tbsp water to loosen it, then add 2 tsp sesame oil. Keep aside.
Cook the Bulgogi
Heat a little oil in a wok or frying pan over medium-high heat, then stir fry the quorn for 2 mins.
Add the Bulgogi and apple mixture along with most of the spring onions and cook for 2 mins.
Just before serving, toss in the grated carrot.
Serve the Bulgogi over rice with radish slices (optional) on the side.
Sprinkle extra spring onions and sesame seeds (optional) on top and drizzle the spicy Gochujang sauce over it, to taste.
Korean Bulgogi Reviews
BASED ON 25 reviews
Zoe - Oct 08, 2019
Not too sure about this one- i had to add a lot of soy sauce to it to give it enough flavour. I also don’t think dry ‘mince’ dishes are to my taste, they are rather bland and boring- i was not fond of the Quorn keema mater either.