HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Beef Bulgogi Style Slaw
Korean Beef Bulgogi-Style Slaw

Korean Beef Bulgogi-Style Slaw

with Asian Slaw, Fried Egg & Soy Mayo

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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.

Tags:Under 650kcalUnder 30g carbs

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag

baby spinach leaves

½ tin


1 packet



1 packet

beef rump

1 pinch

chilli flakes

2 clove


½ packet

Korean stir-fry sauce

(ContainsGluten, Soy, SesameMay be presentEgg, Tree Nuts, Fish, Milk)

1 bag

Asian slaw mix

Not included in your delivery


olive oil

1 drizzle

soy sauce

(ContainsGluten, Soy)

20 g






1 drizzle

rice wine vinegar

1 drizzle

sesame oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2649 kJ
Fat38.7 g
of which saturates13 g
Carbohydrate15.5 g
of which sugars13.6 g
Protein45.2 g
Sodium949 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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!