Spicy Bulgogi Pork Bowl
over bulgur with stir-fried vegetables & gomashioCalories
:
649 kcalProtein
:
37.2g proteinTotal
:
25 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
High Protein
Fibermaxxing
Allergens:
- Tarwe
- Sesamzaad
- Soja
- Gluten
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- 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
Pork tenderloin tips
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
35 g
Bulgogi sauce
(Contains: Sesamzaad, Soja, Tarwe, Gluten)
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ bunch
Scallions
1 teaspoon
Fresh ginger
1 piece
Garlic
¼ piece
Red chili pepper
⅓ sachet(s)
Gomashio
(Contains: Sesamzaad)
½ piece
Carrot
100 g
Chopped sweetheart cabbage
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2717 kJ
Calories649 kcal
Fat17.9 g
Saturated Fat2.9 g
Carbohydrate88.2 g
Sugar25.2 g
Dietary Fiber15.4 g
Protein37.2 g
Cholesterol100 mg
Salt3.1 g
Potassium532.1 mg
Calcium189.3 mg
Iron101.2 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 plenty of water in a pot or saucepan for the bulgur and crumble in the stock cube (see pantry for amount).
- Crush or mince the garlic.
- Peel the ginger and then mince it or use a microplane as preferred.
- Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
2
- Cook the bulgur for 10 - 12 minutes, then drain and set aside.
- Finely chop the scallions and set aside some of the greens to use later as garnish.
- Slice the carrot into crescents.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the scallions, the garlic, the chili pepper and the ginger for 1 - 2 minutes.
3
- Add the Korean-style spices, the sweetheart cabbage and the carrot, then fry for 5 - 7 more minutes.
- Heat a drizzle of sunflower oil in another frying pan over medium-high heat.
- Fry the pork for 3 minutes, then add the ketjap.
- Mix well to combine and fry for another 3 minutes, or until done. Season to taste with pepper.
4
- Transfer the bulgur to the vegetables and cook for 2 - 3 more minutes, then season to taste with salt and pepper.
- Serve everything in bowls and drizzle with any residual cooking juices.
- Garnish with the gomashio and the reserved scallion greens.
