BBQ Bulgogi Beef Patty Rice Bowls
with Bok Choy & Garlic-Sesame Vinaigrette
Cooking time
25 minutes
Servings
4
Calories
680 /serving
Korean barbecue has fans around the world. Let’s recreate some of those famously sweet, salty, sesame flavours on the home grill, by sizzling ground beef patties that the kids will love. They’ll also love drizzling the ponzu and roasted garlic vinaigrette over everything.
We will send you:
- 510g Canadian-raised lean ground beef
- 450g Baby bok choy
- 30g Panko
- 120ml Ponzu lime sauce
- 320g Jasmine rice
- 15ml Toasted sesame oil
- 15g Minced roasted garlic
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Eggs • Sesame • Soy • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
1 Egg
BBQ (or pan)
Total Fat
24 g
Saturated Fat
8 g
Sodium
1640 mg
Total Carb
79 g
Sugars
7 g
Protein
35 g
Fibre
2 g
Preparation
Cook the rice
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium pot, combine the rice, 3 cups water 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. Fluff the rice.
Mise en place
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). Drizzle with oil and season with S&P.
Prepare the patties
- In a medium bowl, combine the beef, panko, 1 egg and the spices.
- Form into 8 patties.
Grill the patties & bok choy
- Add the patties* to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
- Add the bok choy to the BBQ (or pan) and grill, turning often, 6 to 8 min., until tender and charred.
Make the vinaigrette & serve
- In a small bowl, combine the ponzu, sesame oil and garlic.
- Divide the rice between your bowls.
- Top with the patties and bok choy.
- Serve the vinaigrette on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
