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Beef and Pork 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
2 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)
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
2 tbsp
Gochujang
(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
28 g
Baby Spinach
Not included in your delivery
0.13 tsp
Pepper*
0.31 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
- 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.
- 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 the pan is 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 (1 tbsp) fat 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 (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.
- 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.