Beef and Pork Bulgogi-Style Bowls
with Buttered Rice, Corn and Gochujang Mayo- Soy
- Sulphites
- Wheat
- Sesame
- Egg
- Mustard
- Milk
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!
Ingredients
250 g
Ground Beef and Pork Mix
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Sesame Oil
(Contains: Sesame)
2 unit
Green Onion
56 g
Carrot, julienned
1 unit
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*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once rice is 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 the pot from heat. Set aside, still covered.
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.
Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then beef and pork mix. Cook, breaking up beef and pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard all but 1/2 tbsp fat (dbl for 4 ppl) from the pan.
Add carrots, green onion whites and garlic to the pan with beef and pork. Cook, stirring occasionally, until carrots soften slightly, 2-3 min. Add soy sauce, 1 tsp sugar, 1/3 cup water (dbl both for 4 ppl) and spinach. Cook, stirring often, until spinach wilts and half the sauce is absorbed, 2-3 min. Season with pepper, to taste.
Add 2 tbsp butter (dbl for 4 ppl) 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The gochujang mayo and buttered corn rice were the standout elements, though some reviewers found the meat mixture a little light on seasoning. A few noted the dish tasted more like a savoury ground beef bowl than a traditional bulgogi, but many still found it satisfying and full of flavour.
- Ease of prep: Most reviewers found this recipe quick and straightforward to pull together on a weeknight. Pre-cut carrots were a welcome time-saver, and several noted it was simple enough for kids or beginners to help with.
- Suggestions: Double the garlic and consider adding ginger to the meat mixture for a more pronounced bulgogi flavour. Some reviewers added gochujang directly to the meat while cooking, which boosted depth; others reduced the soy sauce slightly to keep saltiness in check. Adding the sesame oil as a finishing drizzle rather than cooking with it is worth trying to preserve its flavour.
- Leftovers: Leftovers kept well and reheated nicely; some reviewers enjoyed the bowl tucked into wraps the next day.
- Portions: Rice tended to outweigh the meat and vegetables, so consider scaling back the rice slightly or adding extra spinach, peppers, or carrots to better balance the bowl.
