Beef Bulgogi Bowls
with Carrots, Pickled Cucumber, and Sriracha Crema over Jasmine Rice
If you can’t get enough of Asian-inspired flavors, bulgogi is sure to leave you satisfied. This Korean dish centers around beef in a sesame and soy sauce marinade with a little bit of sweetness. But the meat is just one out of many highlights: there’s also crisp quick-pickled cucumbers, tender carrots, and a spicy sour cream, all over fluffy white rice—clearly, it’s jam-packed and has a little bit of something for everyone.
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
½
Jasmine Rice
2
Scallions
5
White Wine Vinegar
(Contains: Sulphites)
1
Cucumber
(May contain traces of: Celery)
4
Shredded Carrots
10
Ground Beef
1
Sesame Seeds
(Contains: Sesame)
4
Bulgogi Sauce
(Contains: Soya)
4
Sour Cream
(Contains: Milk)
1
Sriracha Sauce
1
Butter
(Contains: Milk)
Not included in your delivery
½
Sugar
2
Vegetable Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Wash and dry all produce. In a small pot, combine rice, ¾ cup water, (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Meanwhile, trim and thinly slice scallions, separating whites from greens.
In a medium bowl, combine half the vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go until you get to the seedy core; discard core. Toss ribbons into bowl with vinegar mixture. Set aside to pickle, tossing occasionally, until ready to serve.
Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper. Turn off heat; transfer to a plate.
Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and cook until fragrant, 30 seconds to 1 minute. Add beef and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Stir in half the sesame seeds and remaining vinegar. Cook 30 seconds, then stir in bulgogi sauce and bring to a simmer. Once simmering, turn off heat. Season again with salt and pepper.
Meanwhile, in a small bowl, combine sour cream and as much sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper; divide between bowls. Arrange beef, carrots, and pickled cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything. Garnish with scallion greens and remaining sesame seeds.
