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Beef and Pork Bulgogi-Style Bowls
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Beef and Pork Bulgogi-Style Bowls

Beef and Pork Bulgogi-Style Bowls

with Buttered Rice, Corn and Gochujang Mayo

Buttered corn and rice serve as the base for delicious, savoury flavours in this family-friendly dish! A dollop of gochujang mayo – for those who can handle a little spice – adds the perfect amount of sweet heat to every bite!

Tags:
Quick Prep
Optional Spice
Family Friendly
Allergens:
Soy
Sulphites
Wheat
Sesame
Egg
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef and Pork Mix

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Sesame Oil

(Contains Sesame)

2 unit

Green Onion

56 g

Carrot, julienned

1 unit

Garlic, cloves

113 g

Corn Kernels

¾ cup

Basmati Rice

1 tbsp

Gochujang

(Contains Soy, Wheat)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

28 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp

Sugar*

0.31 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories890 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber5 g
Protein34 g
Cholesterol116 mg
Sodium1480 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

Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan

Instructions

Cook rice and corn
1

Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once rice is boiling, stir in corn, then return to a boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
2

Meanwhile, thinly slice green onions, keeping white and green parts separate. Peel, then mince or grate garlic. Add mayo and half the gochujang (all for 4 ppl) to a small bowl. Season with salt, to taste, then stir to combine.

Start bulgogi
3

Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then beef and pork mix. Cook, breaking up beef and pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard all but 1/2 tbsp fat (dbl for 4 ppl) from the pan.

Finish bulgogi
4

Add carrots, green onion whites and garlic to the pan with beef and pork. Cook, stirring occasionally, until carrots soften slightly, 2-3 min. Add soy sauce, 1 tsp sugar, 1/3 cup water (dbl both for 4 ppl) and spinach. Cook, stirring often, until spinach wilts and half the sauce is absorbed, 2-3 min. Season with pepper, to taste.

Finish rice
5

Add 2 tbsp butter (dbl for 4 ppl) to the pot with rice and corn. Stir until butter melts. Season with pepper, to taste.

Finish and serve
6

Divide buttered rice and corn between bowls. Top with bulgogi. Sprinkle remaining green onions over top. Dollop with gochujang mayo, if desired.