Super Quick Bulgogi Pork Bowl
with Pak Choi, Pea Pods, Jasmine Rice and Peanuts
Ready in just 15 minutes, our Super Quick Bulgogi Pork Bowl is sticky and fully delicious. Layers of flavour are built through Korean favourite bulgogi, mango chutney, soy and Indonesian spices.
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
1 sachet(s)
Indonesian Style Spice Mix
40 grams
Mango Chutney
75 grams
Bulgogi Sauce
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
25 grams
Salted Peanuts
(Contains: Peanut, Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts, May contain traces of allergens)
150 grams
Jasmine Rice
1 unit(s)
Pak Choi
240 grams
British Pork Mince
80 grams
Young Pea Pods
Not included in your delivery
2 tbsp
Tomato Ketchup
Utensils
Instructions
- Boil a half-full kettle.
- Pour it into a saucepan with 0.25 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.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the pork mince, 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.
- Stir in the mango chutney, bulgogi, soy and ketchup (see pantry).
- Simmer, 1-2 mins.
- Share the rice between your bowls.
- Spoon over the bulgogi pork and veg.
- Sprinkle over the peanuts to finish.
- Enjoy!
