Korean Beef Bulgogi Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Korean Beef Bulgogi Bowl

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.

Tags:
Quick
Kid Friendly
Allergens:
Milk
Gluten
Sesame
Soy
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present Gluten, 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

sideBannerName

Nutrition Values

Energy (kJ)3741 kJ
Fat38.2 g
of which saturates14.4 g
Carbohydrate91.3 g
of which sugars22.2 g
Protein37.7 g
Sodium1723 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.