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One-pan Turkey Bulgogi

One-pan Turkey Bulgogi

One-pan Turkey Bulgogi

cucumber sticks and sesame seeds

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A recipe conveniently customised just to your liking.

Tags:

Family Friendly

•Calorie Smart

•Protein Rich

Allergens:

Sesame

•Soya

•Wheat

•Cereals containing gluten

•Fish

The quantities provided above are averages only.

Total30 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

250 grams

Turkey Mince

1 unit(s)

Bell Pepper

150 grams

Jasmine Rice

10 grams

Sesame Seeds

(Contains: Sesame)

1 unit(s)

Cucumber

70 grams

Bulgogi Sauce

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

1 unit(s)

Scallion

1 unit(s)

Garlic

1 unit(s)

Onion

1 sachet(s)

Beef Stock

1 unit(s)

Ginger

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2338 kJ

Energy (kcal)559 kcal

Fat6.6 g

of which saturates1.4 g

Carbohydrate91.9 g

of which sugars18.2 g

Dietary Fiber5.7 g

Protein43.9 g

Salt4.7 g

Potassium542.2 mg

Calcium42 mg

Iron1.6 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

•Sieve

•Grater

Cooking steps

Get Prepped

1

Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.

Rinse the Rice

2

Rinse the rice until the water runs clear.

Fry the Mince

3

Place a pan over medium-high heat (no oil).
Once hot fry the mince for 5-6 mins, use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
Add the ginger, garlic, onion and bell pepper to the pan and cook for 2-3 mins. Season to taste with salt and pepper.
Add the rice and brown for another 1 min.

Deglaze the Pan

4

Deglaze the pan with 300ml water (per 2P) and stock.
Bring to the boil, season to taste with salt and pepper, then simmer, covered, for 10 mins over medium heat.
Remove the pan from the heat, stir once, and let it sit, covered, for at least 10 mins.
Add the bulgogi sauce to the pan and stir well. Taste and season with salt and pepper.

Prep the Cucumber

5

Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
Trim and thinly slice the scallions.

Dish Up

6

Divide the bulgogi beef between plates.
Arrange cucumber sticks on top.
Garnish with sesame seeds and scallions.

Meal right image

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