Bulgogi-Style Beef Bowls
with Fried Egg and Sesame Rice
This Korean-style rice bowl has succulent beef coated in an addictive sweet and savoury sauce and a fried sunny-side-up egg. Traditionally, Asian pear is the secret ingredient that adds sweetness to bulgolgi, but we used a different variety that brings everything together for a hearty and comforting meal you won't forget.
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.
Ingredients
250 g
Ground Beef
2 unit(s)
Egg
(Contains Egg)
¾ cup
Jasmine Rice
9 g
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Pear
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
7 g
Black Sesame Seeds
(Contains Sesame May contain Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard)
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then thinly cut half the pear into 1/4-inch slices, then cut slices into 1/4-inch matchsticks. Coarsley grate remaining pear.
- In a medium bowl, whisk together ginger-garlic puree, soy sauce, brown sugar, cornstarch, grated pear, half the vinegar and 1/2 cup (1 cup) cold water. Season with pepper. (NOTE: This is your bulgolgi marinade.) (TIP: If you love spice, add a dash or two of your favourite hot sauce for a little kick.)
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- Crack in two (four) eggs. Season with salt and pepper. Pan-fry, covered, for 2-3 min, until egg whites are set. (NOTE: The yolk will still be runny.)
- Remove from heat.
- Transfer eggs to a plate.
- Reheat the pan with 1/2 tbsp (1 tbsp) oil over medium.
- When the pan is hot, add beef to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add bulgolgi marinade and half the sesame seeds. Cook for 1-3 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- In a large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add cabbage coleslaw mix and remaining pears, then toss to coat.
- Season rice, then fluff with a fork and stir in remaining sesame seeds.
- Divide rice and coleslaw between bowls. Top rice with bulgolgi and a fried egg.