Bulgogi Beef Rice Bowl
with Pak Choi and Pickled Radishes
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.
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.
Ingredients
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
Utensils
Cooking Instructions and Tips
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).
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.
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.
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.
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.
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!
