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Bulgogi Bowl with Beef Steak

with gochujang and rice
0.0(0)
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Calories
: 
647 kcal
Protein
: 
40.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Wheat
  • Cereals containing gluten
  • Fish
  • Sesame
  • Sulphites
Serving amount

150 grams

Jasmine Rice

1 unit(s)

Courgette

1 unit(s)

Onion

2 unit(s)

Garlic

70 grams

Bulgogi Sauce

(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 sachet(s)

Honey

250 grams

Irish Beef Rump

1 sachet(s)

Gochujang Paste

(Contains: Soya)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2707 kJ
Energy (kcal)647 kcal
Fat17.1 g
of which saturates6.7 g
Carbohydrate91.5 g
of which sugars20.2 g
Dietary Fiber2.6 g
Protein40.4 g
Salt2.4 g
Potassium471.4 mg
Calcium46.2 mg
Iron0.7 mg
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Pot with Lid

Cooking steps

1

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Halve, peel and thinly slice the onion.

Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

3
4
5
6
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