Bulgogi Meatball Bowl with Peanuts
over rice with pak choi, sweetheart cabbage & lemon- Zwaveldioxide en sulfiet
- Tarwe
- Sesamzaad
- Vis
- Soja
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Selderij
- Ei
- Gluten
- Mosterd
- Soja
Bulgogi sauce is sweet and savoury, with the flavours of Asian pear, ginger and garlic. It's a key ingredient when preparing Korean BBQ beef.
Ingredients
½ piece
Pak choi
35 g
Bulgogi sauce
(Contains: Zwaveldioxide en sulfiet, Tarwe, Sesamzaad, Vis, Soja)
10 g
Garlic-ginger-chili mix
5 milliliters
Sesame oil
(Contains: Sesamzaad)
10 g
Salted peanuts
(Contains: Noten, Sesamzaad, May contain traces of allergens, Pinda's)
75 g
Basmati rice
100 g
Chopped sweetheart cabbage
¼ piece
Lemon
4 piece
Beef-pork meatballs with Thai seasoning
(Contains: May contain traces of allergens, Selderij, Ei, Gluten, Mosterd, Soja)
¼ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja)
Not included in your delivery
2 tablespoon
Water for the sauce
180 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Heat half of the sesame oil in a pot or saucepan over medium-high heat and fry half of the garlic-ginger-chili mix* for 1 minute.
- Add the rice and the stock and boil for 10 - 12 minutes, covered.
- Meanwhile, discard the base of the pak choi, then finely chop both the stem and the leaves.
*Take care, this ingredient is spicy! Use as preferred.
- 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.
- Add the pak choi, Korean-style spices, sweetheart cabbage and the rest of the garlic-ginger-chili mix*, then stir-fry for 2 - 3 minutes.
*Take care, this ingredient is spicy! Use as preferred.
Did you know... sweetheart cabbage is high in calcium, folic acid and vitamin C. This helps your bones and muscles to stay strong and healthy.
- 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.
- Serve the rice on deep plates and top with the meatball stir-fry.
- Garnish with the peanuts and lemon wedges.
