Korean Inspired Bulgogi Halloumi Rice Bowl
with Tenderstem® Broccoli and Pickled Carrot Ribbons
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. Here, we're using halloumi to absorb all the delicious flavours of the bulgogi.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
80 grams
Tenderstem® Broccoli
1 unit(s)
Garlic Clove
225 grams
Halloumi
(Contains: Milk)
1 sachet(s)
Indonesian Style Spice Mix
150 grams
Bulgogi Sauce
(Contains: Soya)
15 grams
Sambal Paste
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Pickle
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ 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).
Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, combine the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt and pepper.
Add the carrot ribbons, toss to coat, then set aside to pickle.
Halve the broccoli widthways. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the Tenderstem® and stir-fry for 2-3 mins.
Add the garlic and cook until fragrant, 30 secs, then add a splash of water. Cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
Transfer to a bowl and cover to keep warm.
Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
In a medium bowl, and the Indonesian style spice mix. Add the halloumi chunks and toss to coat.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.
When the halloumi is crispy, pour in the bulgogi sauce, sambal paste (add less if you'd prefer things milder), half the soy sauce and the water for the sauce (see pantry for amount).
Stir to combine, bring to the boil and simmer until thickened slightly, 1-2 mins. Remove from the heat.
When everything's ready, fluff up the rice with a fork and stir through the remaining soy sauce.
Share the rice between your bowls.
Top with the bulgogi halloumi, garlic broccoli and pickled carrot in separate sections.
