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Bulgogi Beef Rice Bowl

Bulgogi Beef Rice Bowl

with Pak Choi and Pickled Radishes

Sam Richards
Sam RichardsPublished on December 16, 2022
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Designed by our chefs for a balanced lifestyle, this Bulgogi Beef Rice Bowl hits the spot. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree.

Tags:
High Protein
•Calorie Smart
Allergens:
Soya
•Wheat
•Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total30 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

100 grams

Radishes

15 milliliter(s)

Rice Vinegar

1 unit(s)

Pak Choi

1 unit(s)

Spring Onion

240 grams

British Beef Mince

15 grams

Ginger, Garlic & Lemongrass Puree

75 grams

Bulgogi Sauce

(Contains: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for Pickling

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2446 kJ
Energy (kcal)585 kcal
Fat16.8 g
of which saturates6.7 g
Carbohydrate75.3 g
of which sugars12.9 g
Dietary Fibre4.4 g
Protein33.6 g
Salt2.1 g
Trans Fat0.1 g
Potassium104.5 mg
Calcium12 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Chopping Board
•Small Bowl
•Knife
•Large Frying Pan

Cooking Instructions and Tips

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, trim and thinly slice the radishes. 

Pop the radishes into a small bowl and add the rice vinegar and the sugar for pickling (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Trim the pak choi, then thinly slice widthways. Trim and thinly slice the spring onion.

3

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 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. It's cooked when no longer pink in the middle.

Add the pak choi and the ginger, garlic & lemongrass puree. Stir-fry until just soft and fragrant, 3-4 mins.

4

Pour the bulgogi sauce, soy sauce and water for the sauce (see pantry for amount) into the pan. 

Stir to combine, bring to the boil, then lower the heat and simmer until thickened a little, 4-5 mins.

Taste the beef and season with more salt and pepper if needed.

5

When the rice is ready, carefully pour in the liquid from the pickled radishes. Stir well to combine. 

Taste the rice and season with salt and pepper if needed.

6

Share the rice between bowls.

Spoon the beef and veg on top, then sprinkle over the spring onion.

Serve with the pickled radishes on the side to finish.

Enjoy!

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