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; 20 g Garlic-ginger-chili mix; 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; 2 tablespoon Water for the sauce; 360 milliliters Low sodium vegetable stock; 1 tablespoon Sunflower oil; 2 tablespoon [Reduced salt] ketjap manis; 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)

10 g

Garlic-ginger-chili mix

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)

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

Salt and pepper

Nutrition Values

Energy (kJ)3413 kJ

Calories816 kcal

Fat35.8 g

Saturated Fat9.3 g

Carbohydrate92.4 g

Sugar23.5 g

Dietary Fiber10.7 g

Protein33.5 g

Salt3.9 g

Trans Fat0.3 g

Potassium231.3 mg

Calcium49.3 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.

Utensils

•Pan with Lid

•Wok or sautépan

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 then 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, the Korean-style spices, the sweetheart cabbage and the rest of the garlic-ginger-chili mix, then 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.