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Korean Beef Bulgogi Bowl

Korean Beef Bulgogi Bowl

with Garlic Rice & Sesame Mayo

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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.

Allergens:MilkGlutenMolluscsSoySesameEgg

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

6 clove

garlic

2 packet

jasmine rice

1 unit

carrot

1 bag

snow peas

1 bunch

Asian greens

1 bunch

spring onions

1 knob

ginger

1 unit

long red chilli

1 tub

oyster sauce

(ContainsGluten, Molluscs)

1 tub

sesame oil blend

(ContainsSesame)

1 tub

mayonnaise

(ContainsEgg)

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)

1 packet

beef mince

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 cup

water

½ tsp

salt

1.5 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3530 kJ
Fat37.6 g
of which saturates11.6 g
Carbohydrate85 g
of which sugars20.7 g
Dietary Fibre0 g
Protein39.4 g
Cholesterol0 mg
Sodium2220 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, cut the carrot (unpeeled) into thin matchsticks (or grate if you'd prefer!). Trim and thinly slice the snow peas into matchsticks (or trim and roughly chop if you'd prefer!). Roughly chop the Asian greens. Thinly slice the spring onion. Finely grate the ginger. Thinly slice the long red chilli (if using).

3

In a small bowl, combine the oyster sauce, 1 tbs of soy sauce, the brown sugar and 1/2 the sesame oil blend. In another small bowl, combine the mayonnaise with the remaining 2 tsp of soy sauce and the remaining sesame oil blend. TIP: Leave the mayo plain for the kids if you prefer!

4

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot and cook, stirring, until softened, 4-5 minutes. Add the Asian greens, snow peas, mixed sesame seeds and 1/2 the spring onion and cook until softened, 1-2 minutes. Transfer to a plate and cover to keep warm.

5

Return the frying pan to a high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a wooden spoon, until browned, 2-3 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the oyster sauce mixture and stir until the beef is coated in the sauce, 1-2 minutes.

6

Divide the garlic rice between bowls and top with the Korean beef and veggies. Top with the sesame mayo. Garnish the adults' portions with the chilli (if using) and remaining spring onion.