Spicy Pork Bulgogi with Green Pea-Wild Rice Pilaf
and Quick Kimchi Slaw- Soy
- Wheat
- Anchovies
- Sesame
- Crustaceans
- Sesame
- Fish
- Wheat
- Milk
- Gluten
- Sulphites
- Egg
- Mustard
- May contain traces of allergens
- Soy
- Tree nuts
- Peanuts
Ingredients: Pork chop • Carrot • Wild rice medley (parboiled rice, wild rice) • 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) • Green cabbage • Green peas • Gochujang (soy, wheat) (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Rice vinegar (rice vinegar, sugar, salt) • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Sesame seeds • Green onion • Gochugaru chili flakes.
Ingredients
340 g
Pork Chops, boneless
½ cup
Wild Rice Medley
56 g
Green Cabbage, shredded
1 unit(s)
Carrot
56 g
Green Peas
2 unit(s)
Green Onion
2 tbsp
Gochujang
(Contains: Soy, Wheat)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May be present: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 g
Gochugaru Chili Flakes
1 tbsp
Fish Sauce
(Contains: Anchovies May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
9 g
Sesame Seeds
(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
Not included in your delivery
½ tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, stir in wild rice medley, 1/4 tsp (1/2 tsp) salt and 1 cup (1 3/4 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 25-30 min, until rice is tender and water is absorbed.
- While rice cooks, cut green onion whites into 1-inch pieces.
- Thinly slice remaining green onions greens.
- Peel carrot. Grate on largest holes of a box grater.
- Pat pork chops dry with paper towels. Cut into 1/8-inch thick slices.
- To a large bowl, add pork, green onion whites, half of the gochujang, half of the soy sauce mirin blend and 1/2 tsp (1 tsp) sugar.
- To a large bowl, add cabbage, carrots, vinegar, fish sauce, half the ginger-garlic puree, a quarter of the gochugaru (use half for 4 servings) and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high. When hot, add sesame seeds to the dry pan.
- Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- When rice has been cooking for 20 min, stir in peas.
- Cover and cook for 5-8 min, until rice is tender and water is absorbed. Remove the pot from heat.
- Strain any excess liquid.
- Set aside, still covered.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, and pork.
- Cook for 3-5 min, stirring occasionally, until cooked through.**
- Stir in remaining gochujang, remaining ginger-garlic puree and remaining soy sauce mirin blend.
- Cook for 1-2 min, stirring often, until sauce is simmering and thickens slightly.
- Fluff rice with a fork. Stir in half the sesame seeds.
- Divide rice, pork and slaw between plates.
- Sprinkle remaining sesame seeds and remaining green onions over top.
