Korean Beef Bulgogi Bowl
with Garlic Rice & Sesame Mayo
This sizzling Korean-style beef bowl is a joy unparalleled. Simplicity is the winner here, with a dollop of sesame mayo being the crowning glory on this quick and easy weeknight winner.
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Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
beef-style stock powder
1
carrot
1 bunch
spring onion
1 knob
ginger
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
½ packet
Sesame Oil Blend
(Contains Sesame; )
1 packet
mayonnaise
(Contains Egg; )
½ sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
beef mince
½
Fresh Chilli
3 clove
garlic
1 head
Asian Greens
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tsp
rice wine vinegar
1 tbs
soy sauce
(Contains Gluten, Soy; )
3.5 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and beef-style stock powder and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
• Meanwhile, thinly slice carrot into sticks (or grate if you prefer!). Roughly chop Asian greens. Thinly slice spring onion. Finely grate ginger. • In a small bowl, combine teriyaki sauce, the brown sugar, rice wine vinegar, 1/2 the soy sauce and 1/2 the sesame oil blend (see ingredients). • In a second small bowl, combine mayonnaise and remaining sesame oil blend. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry carrot until softened, 4-5 minutes. • Add Asian greens, mixed sesame seeds (see ingredients), 1/2 the spring onion and remaining soy sauce and cook until fragrant, 1-2 minutes. Transfer to a plate. • Return the frying pan to a high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until browned, 2-3 minutes. • Add ginger and remaining garlic and cook until fragrant, 1 minute. Add teriyaki sauce mixture and stir until beef is coated in sauce, 1-2 minutes.
• Thinly slice long green chilli (if using). • Divide garlic rice between bowls. Top with Korean beef and veggies. • Top with sesame mayo. • Garnish with chilli and remaining spring onion to serve.