with Pak Choi, Pea Pods, Jasmine Rice and Peanuts
Ready in just 15 minutes, our Super Quick Bulgogi Beef Bowl is sticky and fully delicious. Layers of flavour are built through Korean favourite bulgogi, mango chutney, soy and Indonesian spices.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
Pak Choi
1 unit(s)
British Beef Mince
240 grams
Young Pea Pods
80 grams
Indonesian Style Spice Mix
1 sachet(s)
Mango Chutney
40 grams
Bulgogi Sauce
75 grams
Soy Sauce
10 milliliter(s)
Salted Peanuts
25 grams
Tomato Ketchup
2 tbsp
- Boil a half-full kettle.
- Pour it into a saucepan with ¼ tsp salt on high heat. Boil the rice, 12-13 mins.
- Once cooked, drain. Pop back in the pan and cover.
- Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the beef mince, young pea pods, pak choi and Indonesian style spice mix, 5-6 mins. Break up the mince as it cooks.
- Drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Stir in the mango chutney, bulgogi, soy and ketchup (see pantry).
- Simmer, 1-2 mins.
- Share the rice between your bowls.
- Spoon over the bulgogi beef and veg.
- Sprinkle over the peanuts to finish.
3025
kJ
Energy (kJ)
723
kcal
Energy (kcal)
22.9
g
Fat
7.8
g
of which saturates
92.8
g
Carbohydrate
27.8
g
of which sugars
5.6
g
Dietary Fibre
37.8
g
Protein
2.48
g
Salt
