Beef Bulalo

AJI-NO-MOTO® Umami Seasoning


  • 2 liters (2000ml) Water
  • 1 kilo (1000g) Beef shank, bone in
  • 1/2 cup (70g) Onion, quartered
  • 1 cob (300g) Sweet corn, sliced into 6
  • 1 cup (180g) Potato, wedge
  • 4 Tbsps. + 1 tsp. (65ml) Fish sauce
  • 1/4 tsp (1.25g) Black peppercorn
  • 1 pack (11g) AJI-NO-MOTO® Umami Seasoning
  • 1/4 kilo (250g) Cabbage, quartered
  • 1 cup (70g) Broccoli, florets


  1. BOIL. In a pressure cooker, add water and beef. Cook meat until tender for about 30-45 minutes. Once cooked and the pessure has subsided, open lid then add onion, sweet corn, and potato. Continue to boil until corn and potatoes are cooked.
  2. SEASON. Add fish sauce, peppercorn, and AJI-NO-MOTO®, mix well.
  3. SIMMER. Mix-in cabbage and brococli then cook for about 5 minutes until tender.
  4. SERVE. Transfer onto serving bowls and serve while hot.

Cooking Tips

If pressure cooker is not available, cook the meat at simmering temperature only until meat is tender. High temperature and rapid boiling toughens beef.

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ajinomoto cooking_time  Cooking Time: 65 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 9 ajinomoto size  Serving size: 2 cups (383.6g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Adding broccoli and corn to your usual bulalo increases the dish’ fiber and Vitamin A content.

*30% sodium reduced vs. regular recipe


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