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Bulgogi Beef, Noodles and Vegetables

Jason Peppler’s Korean inspired beef dish with hokkien noodles is easy and quick to make perfect for time-poor parents.

Serves 4-5 people.

  • Prep

    15-20 mins

  • Cooking

    35-40 mins




  • 1 kg Bulgogi BVFD Marinated beef strips, drained of the liquid (reserve)
  • 900g Thin Hokkien Noodles Fresh
  • 1 large carrot, thinly sliced
  • 1 lg red onion, peeled and sliced
  • 1 bunch Pak Choy, broken down into individual leaves
  • 1 red capsicum sliced into strips
  • 4 cloves garlic peeled and sliced
  • 1-2 tsp arrowroot/cornflour
  • 1 tab sesame seeds


Step 1

STEP 1: In a hot heavy based pan or wok, sear off the beef in small batches to prevent stewing and keep warm in a bowl.

Step 2

STEP 2: Wipe out the pan/wok and saute vegetables and garlic.

Step 3

STEP 3: Blanch the noodles in boiling water for approx. 3-4 minutes, drain and transfer to wok with vegetables and stir through. Add seared meat and sesame seeds and stir through.

Step 4

STEP 4: Mix the arrowroot into drained liquid and pour into pan/wok and stir through.

The mixture should be lightly thickened but not gluggy.


Serve with salt and pepper to taste.