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Korean Beef Bulgogi Bowl
with Toasted Sesame Seeds
This sizzling Korean-style beef is a brilliant twist on a simple weeknight dinner. Sesame seeds are the crown jewel of the plate and are sprinkled over a fluffy bed of rice topped with crispy green beans and creamy mushrooms.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Beef Strips
¾ cup
Jasmine Rice
1 tbsp
Sesame Oil
(Contains Sesame)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
6 g
Garlic
1 tbsp
Sesame Seeds
(Contains Sesame)
30 g
Ginger
227 g
Cremini Mushrooms
170 g
Green Beans
1 tbsp
Gochujang
(Contains Soy, Wheat)
2 unit
Green Onion
1 tbsp
Cornstarch
(Contains Sulphites)
1 tbsp
Rice Vinegar
(Contains Sulphites)
Not included in your delivery
2 tsp
Sugar*
3 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Peel the ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!
Wash and dry all produce.* In a medium pot, add 1 1/3 cups water (2 1/2 cups for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Quarter mushrooms. Thinly slice green onions. Cut stems off green beans, if needed, then cut in half. Pat beef dry with paper towel, then cut into 1-inch pieces. Season with salt and pepper.
Add rice to boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring occasionally, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Meanwhile, in a large bowl, whisk together ginger, garlic, soy sauce, rice vinegar, sesame oil, gochujang and 2 tsp sugar (dbl for 4 ppl). Set aside. In another small bowl, whisk together 1 tsp cornstarch (dbl for 4 ppl) and 1/2 cup cold water (dbl for 4 ppl). Set aside.
When sesame is golden, transfer to a small bowl. Set aside. To the same pan, increase heat to medium-high. Add 1 tbsp oil, then beef. Cook, stirring occasionally, until cooked through, 4-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) (NOTE: Cook beef in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Remove pan from heat. Transfer beef to the large bowl with gochujang marinade.
Heat the same pan over medium heat. When pan is hot, add another 1 tbsp oil (dbl for 4 ppl), then mushrooms and beans. Cook, stirring often, until mushrooms soften and beans are tender-crisp, 7-8 min. Add marinated beef and cornstarch mixture. Bring up to a boil, then reduce heat to medium-low. Simmer, stirring often, until sauce slightly thickens, 2-3 min. Season with salt and pepper.
Fluff rice with a fork, then season with salt. Divide rice between bowls and top with beef mixture. Spoon over any remaining sauce from pan. Sprinkle over green onions and sesame seeds.
