Korean Style Bulgogi Beef Bowl
with garlic rice and sesame mayo
This sizzling Korean-style beef bowl is happiness in a bowl. Simplicity is the watchword in this recipe, with a dollop of sesame mayo acting as the crowning glory on this quick and easy weeknight winner.
Tags:
Quick
Allergens:
Soya
•Wheat
•Cereals containing gluten
•Fish
•Sesame
•Egg
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Beef Mince
150 grams
Jasmine Rice
70 grams
Bulgogi Sauce
(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
1 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 unit(s)
Carrot
1 unit(s)
Scallion
2 unit(s)
Garlic
1 unit(s)
Pak Choi
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3125 kJ
Energy (kcal)747 kcal
Fat33.8 g
of which saturates10.2 g
Carbohydrate81.8 g
of which sugars14.6 g
Dietary Fiber1.9 g
Protein34.4 g
Salt2 g
Potassium146 mg
Calcium38.7 mg
Iron0.5 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.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Peel and grate the garlic (or use a garlic press).
- Place a pot over medium-high heat with a drizzle of oil.
- When hot, add the garlic and fry for 1 min. Stir in the rice and 300ml cold salted water (per 2P) and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 12 mins, then remove the pot from the heat and leave to the side (covered) for another 12 mins or until ready to serve (rice will continue to cook in its own steam).
2
- While the rice is cooking, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Trim the pak choi, then roughly chop widthways.
- Trim and thinly slice scallion.
3
- Add the mayo and sesame oil to a small bowl.
- Mix well, then set aside for later.
4
- Place a large pan over high heat with a drizzle of oil.
- Add the carrot and fry for 5-6 mins. Season with salt and pepper.
- Add a splash of water along with the pak choi, cover and cook until tender, 2-3 mins.
- Remove from the pan and set aside.
5
- Return the pan to medium-high heat.
- Once hot, fry the mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add the lemongrass paste and cook until fragrant, 1 min. Add bulgogi sauce and veg back to the pan and stir until coated in sauce, 1-2 mins.
6
- Fluff up the garlic rice with a fork, then divide between bowls.
- Top with Korean mince and veg.
- Finish with a dollop of sesame mayo and a sprinkling of sliced scallion.
