Bulgogi Meatball Bowl with Peanuts
over rice with pak choi, sweetheart cabbage & lemon
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
- Serve the rice on deep plates and top with the meatball stir-fry.
- Drizzle the meatballs with the ketjap.
- Garnish with the peanuts and lemon wedges.
