Korean Beef Bulgogi and Kimchi
with Sesame Rice and Nori- Soy
- Sesame
- Egg
- Shrimp
- Anchovies
- Milk
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Ground beef • Carrot • Jasmine rice • Grade A egg • Kimchi (anchovy, shrimp) (napa cabbage, radish, red pepper powder, fish sauce (anchovy extract, salt), onion, sugar (sugar, corn syrup), salt, pear, garlic, salted shrimp (shrimp, salt), ginger, glutinous rice powder, monosodium glutamate) • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Shallot • Sesame oil • Sesame seeds • Garlic • Green onion • Seaweed (sesame) (seaweed, corn oil, sesame oil, salt).
Ingredients
250 g
Ground Beef
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May be present: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
9 g
Sesame Seeds
(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
1 unit(s)
Carrot
2 unit(s)
Green Onion
1 unit(s)
Seaweed
(Contains: Sesame May be present: Tree nuts, Wheat, Crustaceans, Egg, Fish, Milk, Peanuts, Soy)
2 unit(s)
Egg
(Contains: Egg)
90 g
Kimchi
(Contains: Shrimp, Anchovies)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Sugar*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Peel, then halve carrot crosswise. Cut into 1/4-inch matchsticks.
- Peel, then cut shallot into 1/8-inch slices.
- Peel, then mince garlic.
- Thinly slice green onions, keeping white and green parts separate.
- In a medium bowl, combine beef, shallots, garlic, half the soy sauce mirin blend, 1 tbsp (2 tbsp) sugar and 1/4 tsp (1/2 tsp) pepper. Stir to combine. Season with salt and pepper. Set aside.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium. When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add beef mixture and carrots. Cook for 10-12 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add remaining soy sauce mirin blend and half the sesame oil. Remove from heat.
- Meanwhile, in a medium non-stick pan, heat 1 tbsp (2 tbsp) butter over medium.
- When hot, crack in eggs. Season with salt and pepper. Pan-fry for 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
- To the rice, add remaining sesame oil, half the sesame seeds and green onion greens. Fluff with a fork. Season with salt.
- Divide rice between bowls. Top with beef-carrot mixture, remaining sesame seeds and remaining green onions.
- Top with eggs and kimchi.
- Serve seaweed sheets on the side. (TIP: Mix everything together and spoon on top of seaweed sheets!)
