Bulgogi-Style Beef Meatball Bowls
with Fried Egg and Pickled Carrots
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
2 pièce(s)
Œuf
(Contient Oeuf)
¾ tasse(s)
Riz au jasmin
9 g
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
170 g
Mélange pour salade de chou
1 pièce(s)
Poire
2 cs
Purée de gingembre et d’ail
(Peut contenir Soya, Sulfites, Lait)
2 cs
Sauce soya
(Contient Soya, Sulfites, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 cs
Vinaigre de riz assaisonné
(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Blé)
1 cs
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
7 g
Graines de sésame noir
(Contient Sésame Peut contenir Arachides, Soya, Sulfites, Noix, Oeuf, Gluten, Lait, Moutarde)
Pas inclus dans votre livraison
½ cc
Sucre*
2 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.