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Korean Beef Bulgogi Bowl

Korean Beef Bulgogi Bowl

with Toasted Sesame Seeds

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This sizzling Korean-style beef is a brilliant twist on a simple weeknight dinner. Sesame seeds are the crown jewel of the plate and are sprinkled over a fluffy bed of rice topped with crispy green beans and creamy mushrooms.

Allergens:Sesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Beef Strips

¾ cup

Jasmine Rice

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

6 g

Garlic

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

30 g

Ginger

227 g

Cremini Mushrooms

170 g

Green Beans

1 tbsp

Gochujang

(ContainsSoy/Soja, Wheat/Blé)

2 unit

Green Onions

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tsp

Sugar*

3 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Calories880 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate94 g
Sugar14 g
Dietary Fiber5 g
Protein44 g
Cholesterol70 mg
Sodium1210 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Measuring Spoons
Medium Pot
Paper Towel
Small Bowl
Large Non-Stick Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Peel the ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!

Wash and dry all produce.* In a medium pot, add 1 1/3 cups water (2 1/2 cups for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Quarter mushrooms. Thinly slice green onions. Cut stems off green beans, if needed, then cut in half. Pat beef dry with paper towel, then cut into 1-inch pieces. Season with salt and pepper.

2

Add rice to boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring occasionally, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!)

3

Meanwhile, in a large bowl, whisk together ginger, garlic, soy sauce, rice vinegar, sesame oil, gochujang and 2 tsp sugar (dbl for 4 ppl). Set aside. In another small bowl, whisk together 1 tsp cornstarch (dbl for 4 ppl) and 1/2 cup cold water (dbl for 4 ppl). Set aside.

4

When sesame is golden, transfer to a small bowl. Set aside. To the same pan, increase heat to medium-high. Add 1 tbsp oil, then beef. Cook, stirring occasionally, until cooked through, 4-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) (NOTE: Cook beef in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Remove pan from heat. Transfer beef to the large bowl with gochujang marinade.

5

Heat the same pan over medium heat. When pan is hot, add another 1 tbsp oil (dbl for 4 ppl), then mushrooms and beans. Cook, stirring often, until mushrooms soften and beans are tender-crisp, 7-8 min. Add marinated beef and cornstarch mixture. Bring up to a boil, then reduce heat to medium-low. Simmer, stirring often, until sauce slightly thickens, 2-3 min. Season with salt and pepper.

6

Fluff rice with a fork, then season with salt. Divide rice between bowls and top with beef mixture. Spoon over any remaining sauce from pan. Sprinkle over green onions and sesame seeds.