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Bulgogi Beef Bowl

Bulgogi Beef Bowl

with Pepper and Jasmine Rice

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This Bulgogi Beef Bowl is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:RapidFamily Friendly
Allergens:Cereals containing glutenSoyaPeanut

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Beef Mince

150 grams

Jasmine Rice

15 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 unit(s)

Garlic Clove

25 grams

Salted Peanuts


1 unit(s)


1 unit(s)

Bell Pepper

150 grams

Bulgogi Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3322 kJ
Energy (kcal)794 kcal
Fat28.5 g
of which saturates9.5 g
Carbohydrate99.3 g
of which sugars30.1 g
Protein36.7 g
Salt2.73 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).


a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until starting to brown, 2-3 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Add the pepper and stir-fry until just soft, 3-4 mins.
d) Stir in the garlic and cook until fragrant, 30 secs.


a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
b) Cut the lime into wedges.


a) Once the mince is cooked and the veg is soft, stir in the bulgogi and soy sauce. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Bring to a boil, then reduce the heat and simmer for 1-2 mins.
c) Remove from the heat and squeeze in some lime juice. Taste and season with salt, pepper and more lime if needed.


a) When everything is ready, fluff up the rice with a fork, then spoon into your bowls.
b) Top with the bulgogi beef and garnish with the peanuts.
c) Serve any remaining lime wedges alongside for squeezing over.