Bulgogi-Style Beef Bowls
with Fried Egg and Sesame Rice
This Korean-style rice bowl has succulent beef coated in an addictive sweet and savoury sauce and a fried sunny-side-up egg. Traditionally, Asian pear is the secret ingredient that adds sweetness to bulgolgi, but we used a different variety that brings everything together for a hearty and comforting meal you won't forget.
Ingredients: Ground beef • Coleslaw mix (carrot, green cabbage, red cabbage) • Pear • Jasmine rice • Grade A egg • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Brown sugar (cane sugar, molasses) • Cornstarch • Black sesame seeds.
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
250 g
Ground Beef
2 unit(s)
Egg
(Contains: Egg)
¾ cup
Jasmine Rice
9 g
Cornstarch
(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Pear
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Milk, Sulphites)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Sulphites, Crustaceans, Wheat, Gluten)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Wheat, Tree nuts)
1 tbsp
Brown Sugar
(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
7 g
Black Sesame Seeds
(Contains: Sesame May contain traces of: Soy, Milk, Egg, Mustard, Sulphites, Tree nuts, Peanuts, Gluten)
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then thinly cut half the pear into 1/4-inch slices, then cut slices into 1/4-inch matchsticks. Coarsley grate remaining pear.
- In a medium bowl, whisk together ginger-garlic puree, soy sauce, brown sugar, cornstarch, grated pear, half the vinegar and 1/2 cup (1 cup) cold water. Season with pepper. (NOTE: This is your bulgolgi marinade.) (TIP: If you love spice, add a dash or two of your favourite hot sauce for a little kick.)
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- Crack in two (four) eggs. Season with salt and pepper. Pan-fry, covered, for 2-3 min, until egg whites are set. (NOTE: The yolk will still be runny.)
- Remove from heat.
- Transfer eggs to a plate.
- Reheat the pan with 1/2 tbsp (1 tbsp) oil over medium.
- When the pan is hot, add beef to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add bulgolgi marinade and half the sesame seeds. Cook for 1-3 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- In a large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add cabbage coleslaw mix and remaining pears, then toss to coat.
- Season rice, then fluff with a fork and stir in remaining sesame seeds.
- Divide rice and coleslaw between bowls. Top rice with bulgolgi and a fried egg.
