Korean Beef Bulgogi Bowl
with Garlic Rice & Sesame Mayo
- Milk
- Sesame
- Soy
- Gluten
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
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.
Ingredients
1 packet
jasmine rice
1 sachet
beef-style stock powder
1
carrot
1 bunch
spring onion
1 knob
ginger
1 packet
teriyaki sauce
(Contains: Sesame, Soy)
½ packet
Sesame Oil Blend
(Contains: Sesame)
1 packet
mayonnaise
(Contains: Eggs May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
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: Soy, Gluten)
3.5 tsp
brown sugar
Nutrition
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The teriyaki-based sauce and garlic rice were widely enjoyed, with the sesame mayo adding a creamy finish that most reviewers appreciated; some found the sauce a touch sweet and suggest reducing the brown sugar slightly to balance it.
- Ease of prep: The recipe involves several components cooking at once, which some reviewers found a little involved, but most agreed the result was well worth the effort and came together in around 25 to 30 minutes.
- Suggestions: Several reviewers noted the printed rice recipe called for too much water, resulting in gluggy rice; use roughly 1.25 cups (310 ml) of water per cup of rice as a reliable guide. Some reviewers also preferred beef strips over mince for a more satisfying texture, and a few added an egg on top for extra richness.
- Next-day meals: Leftovers reheated well and were popular for lunch the next day, with several reviewers noting the flavours improved overnight.
