My Korean Kitchen · by Sue | My Korean Kitchen
Instant Korean Bulgogi
NUTRITION · PER SERVING255M COOK
CAL 26%·PRO 87%
CARBS 41G32% OF CAL
6G FIBER13G ADDED7G INTRINSIC15G OTHER20G TOTAL SUGAR
FAT 20G35% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin-sliced steak cooked in instant bulgogi sauce with mushrooms, carrots, and onions, served over rice. Rich, umami-forward, and quick enough for weeknight cooking despite the long total time.
mainkoreanstir frybeef🍳 skillet🍜 wokdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 2- 330 g beef sirloin ((11.6 ounces), cut into bite size)
- 1 onion (thinly sliced)
- 1/4 carrot (thinly sliced)
- 4 stalks spring onion (thinly sliced)
- 1 pack enoki mushrooms (stems removed)
- Some cooking oil
- 5 Tbsp instant bulgogi sauce
- 1 Tbsp rice wine
- A few sprinkles ground black pepper
- A few sprinkles ginger powder
At a glance
PER SERVING · TIME 255M
CAL 26%·PRO 87%
CARBS 41G32% OF CAL
6G FIBER13G ADDED7G INTRINSIC15G OTHER20G TOTAL SUGAR
FAT 20G35% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4h
- Cook
- 15m
- Sodium
- 815mg
- Total sugar
- 20g
- Added sugar
- 13g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1222mg
- Calcium
- 65mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 240M
- SODIUM
- 815MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.