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!

Optional Spice
Family Friendly

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

Preparation Time30 minutes
Cooking Time


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(s)

Green Onion

56 g

Carrot, julienned

1 unit(s)

Garlic, cloves

113 g

Corn Kernels

¾ cup

Basmati Rice

1 tbsp


(Contains Soy, Wheat)

2 tbsp


(Contains Egg, Mustard)

28 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp


0.31 tsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber5 g
Protein34 g
Cholesterol115 mg
Sodium1480 mg
Trans Fat1 g
Potassium1000 mg
Calcium100 mg
Iron5 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.


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


Cook rice and corn

Before starting, wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat. Once 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 from heat. Set aside, still covered.


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

Start bulgogi

Heat a large non-stick pan over medium-high heat. When the pan is 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 (1 tbsp) fat from the pan.

Finish bulgogi

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 (2 tsp) sugar, 1/3 cup (2/3 cup) water and spinach. Cook, stirring often, until spinach wilts and half the liquid is absorbed, 2-3 min. Season with pepper.

Finish rice and serve

Add 2 tbsp (4 tbsp) butter to the pot with rice and corn. Stir until butter melts. Season with pepper, to taste.Divide buttered rice and corn between bowls. Top with bulgogi. Sprinkle remaining green onions over top. Dollop with gochujang mayo, if desired.