Beef Bulgogi Bowls
with Marinated Cucumbers & Jasmine Rice
760 cals
30 mins
Description
Our take on Korean bulgogi easily combines browned ground beef and sweet pepper with an intoxicating mix of garlic and sweet soy. It’s served over a comforting heap of warm rice. Bonus: near-instant pickled cucumbers with sweet chili sauce for the perfect crunchy garnish.
Contains:
Soy • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
250g Canadian-raised lean ground beef
2 Cucumbers
1 Sweet pepper
1 Scallion
2 Garlic cloves
30ml Sweet chili sauce
60ml Sweet soy sauce
30ml Rice vinegar
160g Jasmine rice
Nutrition
Total fat | 20g |
Saturated Fat | 7g |
Sodium | 930mg |
Total carbs | 110g |
Sugar | 37g |
Protein | 32g |
Fibres | 2g |
Recipe Instructions
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min.
- Add ½ the vinegar. Fluff the rice.
- Meanwhile, mince the garlic.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Halve, core and thinly slice the sweet pepper lengthwise.
- Thinly slice the cucumbers crosswise. In a small bowl, toss with the remaining vinegar and ½ the chili sauce.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sweet pepper and sauté, 2 to 3 min., until beginning to soften.
- Add ½ the soy sauce and S&P.
- Transfer to a bowl. Wipe out and reserve the pan.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the garlic and white bottom of the scallion. Sauté, 1 to 2 min., until fragrant.
- Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
- Add the remaining soy sauce and chili sauce; bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until the sauce has thickened and the beef is coated.
- Ground pork: same instruction as above.
- Impossible™ Beef: Crumble the patties. Cook, stirring often, 3 to 5 min.
- To the pan of beef, add the sweet pepper; stir well.
- Divide the rice and beef bulgogi between your bowls.
- Top with the cucumbers.
- Garnish with the green top of the scallion. Bon appétit!
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