Uploaded March 2026 | Updated September 2026, 1 week ago
Beef bulgogi base
Serves 6 | Prep 10 mins (+ 10 mins marinating time) | Cook 10 mins
840g Coles Australian Beef Rump Steak, thinly sliced
3 garlic cloves, peeled, crushed
1 tbs finely grated ginger
2 tbs Coles Asia Soy Sauce
1 tbs brown sugar
2 tbs Coles Asia Pure Roasted Sesame Oil
1 tbs gochujang paste
1 tbs vegetable oil
2 spring onions, thinly sliced
2 tsp sesame seeds, toasted
1. Combine beef, garlic, ginger, soy sauce, sugar, sesame oil and gochujang paste in a large bowl. Set aside for 10 mins to develop flavours.
2. Heat vegetable oil in a wok or large frying pan over high heat. Stir-fry beef in four batches for 2 mins or until browned and just cooked through. Place in a large bowl. Repeat with remaining beef.
3. Return beef to the wok or frying pan and add spring onions and sesame seeds. Stir-fry for 1 min or until well combined.
4. Divide beef mixture evenly into three separate containers. Cool. Cover and refrigerate until needed.
Ragu with pappadelle
Serves 2 | Prep 5 mins | Cook 10 mins
½ x 375g pkt pappardelle pasta
1 tbs olive oil
⅓ bulgogi beef mixture
2 tbs Coles Italian Tomato Paste
Finely grated parmesan cheese, to serve
1. Bring a large saucepan of water to a boil. Add pasta and cook for 8 mins or until al dente. Drain, reserving ½ cup (125ml) of the cooking water.
2. Meanwhile, heat oil in a medium saucepan over medium heat. Add beef mixture and tomato paste and cook, stirring, for 2-3 mins or until heated through. Add reserved pasta water and cook, stirring until well combined. Add pasta and toss to coat.
3. Divide ragu mixture among serving bowls and top with parmesan to serve.
Beef bulgogi rice bowl
Serves 2 | Prep 10 mins | Cook 5 mins
460g pkt Coles Asia Microwaveable Sushi Rice With Seasoning Twin Pack
1 carrot, shredded
1 cucumber, chopped
½ cup kimchi
⅓ bulgogi beef mixture, heated
2 tbs pickled ginger
1 spring onion, thinly sliced
1 tsp sesame seeds, toasted
1. Heat rice following packet directions. Transfer to a large bowl and add seasoning from the packet. Stir to combine.
2. Divide rice evenly among serving bowls. Top with carrot, cucumber, kimchi, beef mixture, ginger, spring onions and sesame seeds to serve.
Tip: To reheat the beef mixture, add to a hot wok and stir-fry until heated through or microwave on high for 3 mins or until heated through.
Beef bulgogi pot pies
Serves 2 | Prep 10 mins | Cook 20 mins
1tbs vegetable oil
200g brown cup mushrooms, sliced
⅓ bulgogi beef mixture
4 sheets filo pastry
Olive oil spray
1 tsp black sesame seeds
1 tsp sesame seeds
1. Preheat oven to 200°C (180°C fan forced). Heat oil in a medium frying pan over medium- high heat. Add mushrooms and cook, stirring, for 5 mins or until soft. Add beef and stir to combine.
3. Divide beef mixture evenly between two 2 cup (500ml)-capacity oven proof dishes. Top each with two pieces of scrunched pastry. Spray pastry with oil spray and sprinkle with combined sesame seeds.
4. Bake for 15 mins or until pastry is golden and filling is hot.
Beef bulgogi base
Serves 6 | Prep 10 mins (+ 10 mins marinating time) | Cook 10 mins
840g Coles Australian Beef Rump Steak, thinly sliced
3 garlic cloves, peeled, crushed
1 tbs finely grated ginger
2 tbs Coles Asia Soy Sauce
1 tbs brown sugar
2 tbs Coles Asia Pure Roasted Sesame Oil
1 tbs gochujang paste
1 tbs vegetable oil
2 spring onions, thinly sliced
2 tsp sesame seeds, toasted
1. Combine beef, garlic, ginger, soy sauce, sugar, sesame oil and gochujang paste in a large bowl. Set aside for 10 mins to develop flavours.
2. Heat vegetable oil in a wok or large frying pan over high heat. Stir-fry beef in four batches for 2 mins or until browned and just cooked through. Place in a large bowl. Repeat with remaining beef.
3. Return beef to the wok or frying pan and add spring onions and sesame seeds. Stir-fry for 1 min or until well combined.
4. Divide beef mixture evenly into three separate containers. Cool. Cover and refrigerate until needed.
Ragu with pappadelle
Serves 2 | Prep 5 mins | Cook 10 mins
½ x 375g pkt pappardelle pasta
1 tbs olive oil
⅓ bulgogi beef mixture
2 tbs Coles Italian Tomato Paste
Finely grated parmesan cheese, to serve
1. Bring a large saucepan of water to a boil. Add pasta and cook for 8 mins or until al dente. Drain, reserving ½ cup (125ml) of the cooking water.
2. Meanwhile, heat oil in a medium saucepan over medium heat. Add beef mixture and tomato paste and cook, stirring, for 2-3 mins or until heated through. Add reserved pasta water and cook, stirring until well combined. Add pasta and toss to coat.
3. Divide ragu mixture among serving bowls and top with parmesan to serve.
Beef bulgogi rice bowl
Serves 2 | Prep 10 mins | Cook 5 mins
460g pkt Coles Asia Microwaveable Sushi Rice With Seasoning Twin Pack
1 carrot, shredded
1 cucumber, chopped
½ cup kimchi
⅓ bulgogi beef mixture, heated
2 tbs pickled ginger
1 spring onion, thinly sliced
1 tsp sesame seeds, toasted
1. Heat rice following packet directions. Transfer to a large bowl and add seasoning from the packet. Stir to combine.
2. Divide rice evenly among serving bowls. Top with carrot, cucumber, kimchi, beef mixture, ginger, spring onions and sesame seeds to serve.
Tip: To reheat the beef mixture, add to a hot wok and stir-fry until heated through or microwave on high for 3 mins or until heated through.
Beef bulgogi pot pies
Serves 2 | Prep 10 mins | Cook 20 mins
1tbs vegetable oil
200g brown cup mushrooms, sliced
⅓ bulgogi beef mixture
4 sheets filo pastry
Olive oil spray
1 tsp black sesame seeds
1 tsp sesame seeds
1. Preheat oven to 200°C (180°C fan forced). Heat oil in a medium frying pan over medium- high heat. Add mushrooms and cook, stirring, for 5 mins or until soft. Add beef and stir to combine.
3. Divide beef mixture evenly between two 2 cup (500ml)-capacity oven proof dishes. Top each with two pieces of scrunched pastry. Spray pastry with oil spray and sprinkle with combined sesame seeds.
4. Bake for 15 mins or until pastry is golden and filling is hot.
