Ground Pork Bulgogi Bowls
with Marinated Cucumbers & Jasmine Rice
Cooking time
30 minutes
Servings
2/4
Calories
800 /serving
Welcome the flavours of Korean barbecue into your kitchen! Our take on the traditional bulgogi recipe easily combines browned ground pork and sweet pepper with an intoxicating mix of garlic and sweet soy sauce. It’s served over a comforting heap of steaming rice. Added bonus: a near-instant pickle of thinly sliced cucumbers with sweet chili sauce for the perfect crunchy garnish. Everything is within reach to create a hearty feast.
We will send you:
- 250g Canadian-raised lean ground pork
- 2 Garlic cloves
- 1 Scallion
- 1 Sweet pepper
- 2 Cucumbers
- 1 Bunch of cilantro
- 30ml Rice vinegar
- 60ml Sweet soy sauce
- 160g Jasmine rice
- 30ml Sweet chili sauce
Contains: Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
6 g
Sodium
1460 mg
Total Carb
120 g
Sugars
42 g
Protein
32 g
Fibre
5 g
Preparation
Cook the rice
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 and keep warm.
Mise en place
Meanwhile, mince the garlic. Thinly slice the scallion crosswise, separating the white bottom and green top. Core and thinly slice the sweet pepper lengthwise. Roughly chop the cilantro leaves and stems. Thinly slice the cucumbers crosswise. In a small bowl, combine the cucumbers, remaining vinegar and ½ the chili sauce.
Sauté the sweet pepper
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; stir well. Transfer to a bowl. Wipe out and reserve the pan.
Start the pork bulgogi
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 pork*; 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 the heat to simmer and cook, stirring frequently, 1 to 2 min., until the sauce has thickened and the pork is coated.
Finish the pork bulgogi & serve
To the pan of pork, add the sweet pepper, cilantro and S&P; toss well. Divide the rice and pork bulgogi between your bowls. Top with the cucumbers. Garnish with the green top of the scallion. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
