Super Quick Bulgogi Beef Bowl
with Pak Choi, Pea Pods, Jasmine Rice and Peanuts
Calories
:
723 kcalProtein
:
37.8g proteinTotal
:
10 minutesDifficulty
:
EasyFamily Friendly
High Protein
Allergens:
- Soya
- Wheat
- Cereals containing gluten
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Ready in just 15 minutes, our Super Quick Bulgogi Beef Bowl is sticky and fully delicious. Layers of flavour are built through Korean favourite bulgogi, mango chutney, soy and Indonesian spices.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
150 grams
Jasmine Rice
1 unit(s)
Pak Choi
240 grams
British Beef Mince
80 grams
Young Pea Pods
1 sachet(s)
Indonesian Style Spice Mix
40 grams
Mango Chutney
75 grams
Bulgogi Sauce
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
Not included in your delivery
2 tbsp
Tomato Ketchup
Nutrition Values
Energy (kJ)3025 kJ
Energy (kcal)723 kcal
Fat22.9 g
of which saturates7.8 g
Carbohydrate92.8 g
of which sugars27.8 g
Dietary Fibre5.6 g
Protein37.8 g
Salt2.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Saucepan
•Kettle
•Pan
Cooking Steps
1
- Boil a half-full kettle.
- Pour it into a saucepan with ¼ tsp salt on high heat. Boil the rice, 12-13 mins.
- Once cooked, drain. Pop back in the pan and cover.
- Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
2
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the beef mince, young pea pods, pak choi and Indonesian style spice mix, 5-6 mins. Break up the mince as it cooks.
- Drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
3
- Stir in the mango chutney, bulgogi, soy and ketchup (see pantry).
- Simmer, 1-2 mins.
4
- Share the rice between your bowls.
- Spoon over the bulgogi beef and veg.
- Sprinkle over the peanuts to finish.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-sticky bulgogi sauce with mango chutney is a highlight, though some find the overall dish quite salty.
- Ease of prep: This comes together quickly and easily, making it a great option for a fast weeknight dinner.
- Suggestions: If the saltiness feels too strong, consider reducing the soy sauce slightly to balance the flavours. The peanuts add a satisfying crunch, though leaving them out is a simple option if preferred.
- Next-day meals: The dish holds up well, though the saltiness may become more noticeable after a few hours.
