HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Beef Bulgogi Bowl
Korean Beef Bulgogi Bowl

Korean Beef Bulgogi Bowl

with Green Beans

Read more

This sizzling Korean-style beef is a brilliant twist on a simple weeknight dinner. Featuring sauteed peppers and green beans, this dinner is sure to please!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

¾ cup

Jasmine Rice

2 tbsp

Soy Sauce

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

6 g


30 g


1 tbsp



170 g

Green Beans

4 tbsp

Sweet Chili Sauce

160 g

Sweet Bell Pepper

Not included in your delivery




Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate96 g
Sugar18 g
Dietary Fiber6 g
Protein41 g
Cholesterol70 mg
Sodium1060 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Core, then thinly slice pepper. Trim beans, then cut in half. Peel, then mince or grate garlic. Pat beef dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.


Add rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and beans. Cook, stirring often, until tender-crisp, 6-7 min. Season with salt and pepper. Transfer to a plate and set aside


While veggies cook, add sweet chili sauce, soy sauce, ginger, garlic, cornstarch and 3/4 cup water (db for 4 ppl) in a medium bowl. Whisk together until cornstarch dissolves.


Using the same pan, increase the heat to medium-high. When hot, add 1/2 tbsp oil, then the beef. Cook, stirring occasionally, until cooked through, 4-6 min.** Add cornstarch mixture and veggies to the pan. Cook, stirring often, until sauce slightly thickens, 2-3 min.


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.