Bulgogi Beef Bowl with Gochujang Sauce
over rice with pickled cucumber, sesame seeds & scallionsCalories
:
746 kcalProtein
:
31.3g proteinTotal
:
15 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Sesamzaad
- Soja
- Tarwe
- Gluten
- Selderij
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Beef mince with East Asian spices
75 g
Jasmine rice
½ bunch
Scallions
½ piece
Cucumber
½ bunch
Radish
2.5 g
Fresh chives
(May be present: Selderij)
35 g
Bulgogi sauce
(Contains: Sesamzaad, Soja, Tarwe, Gluten)
5 g
Gochujang
(Contains: Gluten, Soja, Tarwe)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
5 g
Sesame seeds
(Contains: Sesamzaad)
Not included in your delivery
175 milliliters
Water for the rice
½ tablespoon
[Plant-based] butter
1 tablespoon
White wine vinegar
1 teaspoon
Sugar
½ to taste
[Plant-based] mayonnaise
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3121 kJ
Calories746 kcal
Fat32 g
Saturated Fat12.2 g
Carbohydrate89.1 g
Sugar21.9 g
Dietary Fiber4.2 g
Protein31.3 g
Salt2.6 g
Trans Fat0.5 g
Potassium665.5 mg
Calcium109.4 mg
Iron4.3 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.
Cooking Steps
1
- Boil the water for the rice in a pot or saucepan (see pantry for amount).
- Cook the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand until serving, still covered.
- Meanwhile, finely chop the scallions and separate the white part from the greens.
- Slice the cucumber into thin crescents.
Did you know... the cucumber in this recipe contains vitamin K, a nutrient that helps to keep bones strong.
2
- In a bowl, combine the white wine vinegar with the sugar and the cucumber, then set aside.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the mince with the white part of the scallions for 3 minutes, separating it as you do so.
- Lower the heat and add the bulgogi sauce. Stir-fry for 1 minute so as to coat the mince.
3
- Quarter the radishes.
- Finely chop the chives.
- In a small bowl, combine the gochujang* with the mayonnaise and the water for the sauce.
*Take care, this ingredient is spicy! Use as preferred.
4
- Serve the rice in bowls and arrange everything else on top.
- Drizzle the vegetables with the sesame oil.
- Garnish with the sesame seeds, the chives and the scallion greens.
- Drizzle with the gochujang mayonnaise to finish.
