with Buttered Rice, Corn and Gochujang Mayo
Buttered corn and rice serve as the base for delicious, savoury flavours in this family-friendly dish! A dollop of gochujang mayo – for those who can handle a little spice – adds the perfect amount of sweet heat to every bite! Ingredients: Ground beef and pork mix (beef, pork) • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Carrots • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Gochujang (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, wheat) • Green onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spinach • Sesame oil • Garlic.
Allergens
Utensils
Tags
Ground Beef and Pork Mix
250 g
Soy Sauce
2 tbsp
Sesame Oil
1 tbsp
Green Onion
2 unit(s)
Carrot, julienned
56 g
Garlic, cloves
1 unit(s)
Corn Kernels
113 g
Basmati Rice
0.75 cup
Gochujang
2 tbsp
Mayonnaise
2 tbsp
Baby Spinach
28 g
Pepper
0.125 tsp
Salt
0.193 tsp
Butter
2 tbsp
Sugar
1 tsp
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add rice, 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, stir in corn, then return to a boil. Add rice, then reduce heat to low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions, keeping white and green parts separate.
- Peel, then mince or grate garlic.
- To a small bowl, add mayo and half the gochujang (use all for 4 servings). Season with salt, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add sesame oil, then beef and pork mix.
- Cook for 4-5 min, breaking up meat into smaller pieces, until no pink remains.**
- Carefully drain and discard all but 1/2 tbsp (1 tbsp) fat from the pan.
- To the pan with meat, add carrots, green onion whites and garlic.
- Cook for 2-3 min, stirring occasionally, until carrots soften slightly.
- Add soy sauce, 1 tsp (2 tsp) sugar, 1/3 cup (2/3 cup) water and spinach.
- Cook for 2-3 min, stirring often, until spinach wilts and half the liquid is absorbed.
- Season with pepper.
- To the pot with rice and corn, add 2 tbsp (4 tbsp) butter. Stir until butter melts. Season with pepper.
- Divide buttered rice and corn between bowls. Top with bulgogi.
- Sprinkle remaining green onions over top.
- Dollop with gochujang mayo, if you like.
920
kcal
Calories
50
g
Fat
18
g
Saturated Fat
87
g
Carbohydrate
12
g
Sugar
5
g
Dietary Fiber
35
g
Protein
120
mg
Cholesterol
1570
mg
Sodium
1
g
Trans Fat
1000
mg
Potassium
75
mg
Calcium
5
mg
Iron
with Buttered Rice, Corn and Gochujang Mayo
with Buttered Rice, Corn and Gochujang Mayo
with Buttered Rice, Corn and Gochujang Mayo
with Buttered Rice, Corn and Gochujang Mayo
with Buttered Rice, Corn and Gochujang Mayo
with Buttered Rice, Corn and Gochujang Mayo
with Buttered Rice, Corn and Gochujang Mayo
with Buttered Rice, Corn and Gochujang Mayo
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