HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean BBQ Inspired Beef Bowls
Korean BBQ-Inspired Beef Bowls

Korean BBQ-Inspired Beef Bowls

with Charred Veggies

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Korean BBQ flavours in 20 min! What's the secret? Fully cooked pulled beef cuts kitchen time in half! Fluffy jasmine rice, broiled peppers, scallions and quick-pickled cucumbers make the perfect toppers.


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

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Shredded Beef


4 tbsp

BBQ Sauce


¼ cup

Hoisin Sauce

(ContainsSoy/Soja, Mustard/Moutarde, Sesame/Sésame)

2 unit

Green Onion

¾ cup

Jasmine Rice

160 g

Sweet Bell Pepper

66 g

Mini Cucumber

2 tbsp

Rice Vinegar


200 g


1 tsp

Chili Flakes

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Sesame Seeds


Not included in your delivery

1 tsp


2.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories980 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate109 g
Sugar37 g
Dietary Fiber5 g
Protein42 g
Cholesterol95 mg
Sodium1900 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Aluminum Foil
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce.Heat Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Bring 1 1/4 cups water and 1/ 8tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice reduce heat to medium-low. Cover and cook, until rice is tender and water has absorbed, 15-18 min.


While rice cooks, core, then cut peppers into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Add peppers, zucchini and 1/2 tbsp oil (dbl for 4ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Broil veggies in the middle of the oven until charred and tender, 14-16 min.


Meanwhile, slice cucumber into 1/4-inch rounds. Thinly slice green onions. Whisk together vinegar, 1/4 tsp chili flakes, 1 tbsp oil and 1 tsp sugar (dbl both for 4 ppl) in a large bowl. (NOTE: reference heat guide.) Add cucumber and half the green onions. Season with salt and pepper, then toss to coat. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shredded beef. Cook, stirring often, until warmed through, 4-5 min. Remove pan from heat, then add BBQ sauce, soy sauce and hoisin sauce. Stir to coat.


Fluff rice with a fork and season with salt. Divide rice between plates. Top shredded, charred veggies and pickled veggies. Sprinkle sesame seeds and remaining green onions over top.