Ground Beef Bulgogi Bowls
with Marinated Cucumbers & Jasmine Rice
Cooking time
30 minutes
Servings
2/4
Calories
760 /serving
We’re bringing the best of Korean BBQ into your very own kitchen! Our take on the traditional bulgogi recipe will have you sautéeing ground beef and sweet pepper with an intoxicating mix of scallion, ginger, soy sauce and apple juice to serve over steaming rice. For an added bonus we’re marinating thinly sliced cucumbers with sweet chili sauce for the perfect crunchy garnish. Everything is at your fingertips to create a hearty and nutritious feast.
We will send you:
- 285g Ground beef
- 20g Ginger
- 2 Garlic cloves
- 1 Scallion
- 1 Sweet pepper
- 2 Cucumbers
- 1 Bunch of cilantro
- 30ml Rice vinegar
- 45ml Soy sauce (low sodium)
- 157g Jasmine rice
- 30ml Apple juice
- 15ml Sweet chili sauce
Contains: Soy, Wheat
You will need:
Medium pot
Large pan
Peeler
Oil
Salt & pepper
Total Fat
27 g
Saturated Fat
9 g
Sodium
1540 mg
Total Carb
88 g
Sugars
16 g
Protein
38 g
Fibre
3 g
Preparation
Cook the rice
In a medium pot, bring the rice and 1 ½ cups of salted water to a boil (double for 4 portions). Once boiling, cover and reduce the heat to low. Simmer, 14 to 16 minutes, until the liquid has been absorbed and the rice is tender. Remove from the heat and let sit, covered, for 5 minutes. Drizzle with ½ the rice vinegar and fluff with a fork. Set aside in a warm spot.
Mise en place
While the rice cooks, peel and mince the ginger. Mince the garlic and combine with the ginger. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green tops. Thinly slice the cucumbers into rounds; toss with the remaining vinegar and ½ the sweet chili sauce. Core and thinly slice the sweet pepper lengthwise. Roughly chop the cilantro leaves and stems.
Cook the sweet pepper
In a large pan, heat a drizzle of oil on medium-high. Add the sweet pepper and cook, stirring frequently, 2 to 3 minutes until beginning to soften. Add ½ the soy sauce; season with S&P to taste. Transfer to a bowl. Wipe out and reserve the pan.
Cook the beef
In the same pan, heat a drizzle of oil on medium-high. Add the white bottom of the scallion, garlic and ginger. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the beef*; season with S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned and cooked through. Add the remaining soy sauce, apple juice, and remaining sweet chili sauce. Bring to a boil and cook, 1 to 2 minutes, until the sauce thickens and coats the beef.
Finish & serve
To the pan of beef, add the cooked sweet pepper and as much of the cilantro as you’d like. Toss to coat with the sauce; season with S&P to taste. Divide the finished rice and beef mixture between your bowls. Top with the marinated cucumbers and garnish with as many of the green tops of the scallion as you’d like. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
