Protein Shreds Bulgogi-Style Bowls
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Protein Shreds Bulgogi-Style Bowls

Protein Shreds Bulgogi-Style Bowls

with Buttered Rice, Corn and Gochujang Mayo

Buttered corn and rice serve as the base for delicious, savoury flavours in this family-friendly dish! A dollop of gochujang mayo – for those who can handle a little spice – adds the perfect amount of sweet heat to every bite!

Tags:
Optional Spice
Veggie
Family Friendly
Allergens:
Soy
Sulphites
Wheat
Sesame
Egg
Mustard
Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Sesame Oil

(Contains Sesame)

2 unit(s)

Green Onion

56 g

Carrot, julienned

1 unit(s)

Garlic, cloves

113 g

Corn Kernels

¾ cup

Basmati Rice

1 tbsp

Gochujang

(Contains Soy, Wheat)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

28 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp

Sugar*

0.31 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories880 kcal
Fat43 g
Saturated Fat10 g
Carbohydrate88 g
Sugar10 g
Dietary Fiber6 g
Protein26 g
Cholesterol40 mg
Sodium2070 mg
Trans Fat0.5 g
Potassium650 mg
Calcium100 mg
Iron3.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan

Cooking Steps

Cook rice and corn
1

Before starting, wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat. Once boiling, stir in corn, then return to a boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, thinly slice green onions, keeping white and green parts separate. Peel, then mince or grate garlic. Add mayo and half the gochujang (use all for 4 ppl) to a small bowl. Season with salt, to taste, then stir to combine.

Start bulgogi
3

Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then protein shreds. Cook, flipping once or twice, until crispy, 5-7 min**Carefully drain and discard all but 1/2 tbsp (1 tbsp) fat from the pan.

Finish bulgogi
4

Add carrots, green onion whites and garlic to the pan with protein shreds. Cook, stirring occasionally, until carrots soften slightly, 2-3 min. Add soy sauce, 1 tsp (2 tsp) sugar, 1/3 cup (2/3 cup) water and spinach. Cook, stirring often, until spinach wilts and half the liquid is absorbed, 2-3 min. Season with pepper, to taste.

Finish rice and serve
5

Add 2 tbsp (4 tbsp) butter to the pot with rice and corn. Stir until butter melts. Season with pepper, to taste.Divide buttered rice and corn between bowls. Top with bulgogi. Sprinkle remaining green onions over top. Dollop with gochujang mayo, if desired.