Protein Swap | Ground Beef Bulgogi Bowls
with Marinated Cucumbers & Jasmine Rice
Cooking time
30 minutes
Servings
2/4
Calories
810 /serving
Welcome the flavours of Korean barbecue into your kitchen! Our take on the traditional bulgogi recipe easily combines browned ground beef 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 beef
- 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
23 g
Saturated Fat
8 g
Sodium
1430 mg
Total Carb
120 g
Sugars
42 g
Protein
33 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 beef 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 beef*; 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 beef is coated.
Finish the beef bulgogi & serve
To the pan of beef, add the sweet pepper, cilantro and S&P; toss well. Divide the rice and beef bulgogi between your bowls. Top with the cucumbers. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
