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Korean BBQ-Inspired Beef Bowls

Korean BBQ-Inspired Beef Bowls

with Charred Veggies

20-MIN MEAL
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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.

Tags:QuickSpicy
Allergens:Soy/SojaMustard/MoutardeSesame/SésameSulphites/SulfiteWheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Shredded Beef

(ContainsSoy/Soja)

4 tbsp

BBQ Sauce

(ContainsMustard/Moutarde)

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

(ContainsSulphites/Sulfite)

200 g

Zucchini

1 tsp

Chili Flakes

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

Not included in your delivery

1 tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Aluminum Foil
Large Bowl
Whisk
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.