Bulgogi Beef Bowl
with Jasmine Rice, Lime and Peanuts
Named after Korea's most well-known BBQ dish, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of soy, garlic, brown sugar and pear & apple purees. Bulgogi is a perfect match for rice and noodle dishes or even as a flavour driver in tacos.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
(May contain Celery)
½ unit(s)
Lime
2 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
240 grams
British Beef Mince
1 sachet(s)
Indonesian Style Spice Mix
150 grams
Bulgogi Sauce
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
1 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Cut the lime into wedges. Peel and grate the garlic (or use a garlic press).
c) Crush the peanuts in the unopened sachet using a rolling pin.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and pepper. Fry until the mince has browned and pepper has softened, 5-6 mins.
c) Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Stir in the Indonesian style spice mix and garlic. Cook until fragrant, 1 min.
a) Add the bulgogi, soy sauce and water for the sauce (see pantry for amount). Stir to combine.
b) Bring to a boil, then reduce the heat and simmer until reduced slightly, 2-3 mins.
c) Add a squeeze of lime juice. Taste, and season with more lime juice, salt or pepper if needed. Remove from the heat.
a) When everything's ready, fluff up the rice with a fork, then share between your bowls.
b) Top with the bulgogi beef. Serve with any remaining lime wedges alongside for squeezing over.
c) Garnish with the peanuts for those who'd like them.
Enjoy!
