Beef Bulgogi Bowls

Name: Beef Bulgogi Bowls with Carrots, Pickled Cucumber, and Sriracha Crema over Jasmine Rice
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: ½ Jasmine Rice; 2 Scallions; 5 White Wine Vinegar; 1 Cucumber; 4 Shredded Carrots; 10 Ground Beef; 1 Sesame Seeds; 4 Bulgogi Sauce; 4 Sour Cream; 1 Sriracha Sauce; ½ Sugar; 2 Vegetable Oil; 1 Butter; Salt; Pepper

with Carrots, Pickled Cucumber, and Sriracha Crema over Jasmine Rice

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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.

Tags:

Family Friendly

Allergens:

Sulphites

•Sesame

•Soya

•Milk

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.

Total20 minutes

Active

DifficultyEasy

Ingredients

serving amount

Jasmine Rice

Scallions

White Wine Vinegar

(Contains: Sulphites)

Cucumber

(May contain traces of: Celery)

Shredded Carrots

Ground Beef

Sesame Seeds

(Contains: Sesame)

Bulgogi Sauce

(Contains: Soya)

Sour Cream

(Contains: Milk)

Sriracha Sauce

Butter

(Contains: Milk)

Not included in your delivery

Sugar

Vegetable Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)3473 kJ

Energy (kcal)830 kcal

Fat40 g

of which saturates17 g

Carbohydrate86 g

of which sugars39 g

Protein32 g

Salt440 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small pot

•Medium Bowl

•Peeler

•Large Frying Pan

•Small Bowl

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.