Beef Bulgogi Bowls
with Marinated Cucumbers & Jasmine Rice
Cooking time
30 minutes
Servings
2/4
Calories
810 /serving
Our take on Korean bulgogi easily combines browned ground beef and sweet pepper with an intoxicating mix of garlic and sweet soy. It’s served over a comforting heap of warm rice. Bonus: near-instant pickled cucumbers with sweet chili sauce for the perfect crunchy garnish.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Garlic cloves
- 1 Scallion
- 1 Sweet pepper
- 2 Cucumbers
- 14g 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 the rice.
Mise en place
- Meanwhile, mince the garlic.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Halve, core and thinly slice the sweet pepper lengthwise.
- Roughly chop the cilantro leaves and stems.
- Thinly slice the cucumbers crosswise. In a small bowl, toss with the 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.
- 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 to a simmer and cook, stirring often, 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.
- Divide the rice and beef bulgogi between your bowls.
- Top with the cucumbers.
- Garnish with the green top of the scallion. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
