Korean Inspired Bulgogi King Prawn Rice Bowl
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Korean Inspired Bulgogi King Prawn Rice Bowl

Korean Inspired Bulgogi King Prawn Rice Bowl

with Tenderstem® Broccoli and Pickled Carrot Ribbons

Named after Korea's most well-known BBQ dish, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of soy, garlic, brown sugar and pear & apple purees. Bulgogi is a perfect match for rice and noodle dishes or even as a flavour driver in tacos.

A popular condiment in many Asian countries, sambal paste's vibrant heat is perfect for boosting flavour in our Asian style dishes. This paste contains herbs and spices such as red chillies, lemongrass and tamarind, making it the perfect flavour driver for both veggie and meat dishes alike.

Tags:
Spicy
Calorie Smart
Allergens:
Crustaceans
Soya
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Carrot

15 milliliter(s)

Rice Vinegar

80 grams

Tenderstem Broccoli

1 unit(s)

Garlic Clove

225 grams

King Prawns

(Contains Crustaceans)

1 sachet(s)

Indonesian Style Spice Mix

150 grams

Bulgogi Sauce

(Contains Soya)

15 grams

Sambal Paste

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Pickle

1 tbsp

Plain Flour

¼ tsp

Salt

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2283 kJ
Energy (kcal)546 kcal
Fat6.4 g
of which saturates0.9 g
Carbohydrate96.1 g
of which sugars28.7 g
Protein22.7 g
Salt5.45 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Chopping Board
Peeler
Medium Bowl
Knife
Bowl
Garlic Press
Large Frying Pan

Instructions

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 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.

3

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.

4

Meanwhile, drain the prawns.

In a medium bowl, combine the Indonesian style spice mix, plain flour and salt (see pantry for both amounts). Add the prawns and toss to coat.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, fry the prawns until golden and crispy, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

5

When the prawns are 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.

6

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 prawns, garlic broccoli and pickled carrot in separate sections.

Enjoy!

7

Step 4 MOD: If you’ve chosen the pescatarian version, drain the prawns, then coat them in the same way. Stir-fry, 4-5 mins, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.