Bulgogi Meatball Bowl with Peanuts

Name: Bulgogi Meatball Bowl with Peanuts over rice with pak choi, sweetheart cabbage & lemon
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: 1 piece Pak choi; 70 g Bulgogi sauce; 10 milliliters Sesame oil; 20 g Salted peanuts; 150 g Basmati rice; 200 g Chopped sweetheart cabbage; ½ piece Lemon; 8 piece Beef-pork meatballs with Thai seasoning; ½ sachet(s) Korean-style spice mix; 1 piece Carrot; 2 piece Garlic; 10 g Ginger paste; 2 tablespoon Water for the sauce; 360 milliliters Low sodium vegetable stock; 1 tablespoon Sunflower oil; 2 tablespoon [Reduced salt] ketjap manis; to taste Sambal; to taste Salt and pepper

over rice with pak choi, sweetheart cabbage & lemon

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Sesame oil is a staple in Asian cuisine, loved for its rich, nutty flavour. It's often used as a finishing touch over dishes, but it can also be used as a cooking oil, especially in recipes requiring gentle heat.

Allergens:

Zwaveldioxide en sulfiet

•Tarwe

•Sesamzaad

•Vis

•Soja

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Pak choi

35 g

Bulgogi sauce

(Contains: Zwaveldioxide en sulfiet, Tarwe, Sesamzaad, Vis, Soja)

5 milliliters

Sesame oil

(Contains: Sesamzaad)

10 g

Salted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

75 g

Basmati rice

100 g

Chopped sweetheart cabbage

¼ piece

Lemon

4 piece

Beef-pork meatballs with Thai seasoning

(May be present: Selderij, Ei, Gluten, Mosterd, Soja)

¼ sachet(s)

Korean-style spice mix

(Contains: Tarwe, Sesamzaad, Soja)

½ piece

Carrot

1 piece

Garlic

5 g

Ginger paste

Not included in your delivery

1 tablespoon

Water for the sauce

180 milliliters

Low sodium vegetable stock

½ tablespoon

Sunflower oil

1 tablespoon

[Reduced salt] ketjap manis

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3542 kJ

Calories846 kcal

Fat35.9 g

Saturated Fat9.2 g

Carbohydrate98.8 g

Sugar29 g

Dietary Fiber13.3 g

Protein34.2 g

Cholesterol0.3 mg

Salt4.1 g

Trans Fat0.3 g

Potassium503.7 mg

Calcium85.6 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.

Utensils

•Pan with Lid

•Wok or sautépan

Cooking Steps

Prepare the stock. Crush or mince the garlic.
Heat half of the sesame oil in a pot or saucepan over medium-high heat. Fry half each of the garlic and ginger paste.
Add the rice and the stock and then boil for 10 - 12 minutes, covered.
Meanwhile, discard the base of the pak choi, then finely chop both the stem and the leaves. Cut the carrot into thin crescents.

Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
Fry the meatballs for 3 - 4 minutes until evenly browned, then remove from the pan and set aside.
Fry the carrot in the same pan for 1 minute, then add the pak choi, the Korean-style spices and the cabbage.
Add the rest of the garlic and ginger paste, along with some sambal as preferred. Stir-fry for 2 - 3 minutes.

Transfer the meatballs back to the pan, then add the bulgogi sauce and the rest of the sesame oil. Add the water and mix well (see pantry for amount).
Stir-fry for 2 - 3 minutes over high heat.
Taste the sauce and season with salt and pepper if necessary.
Cut the lemon into wedges.