with cauli rice
Bulgogi is a Korean BBQ dish that can feature many proteins. The richness of the meat in this recipe pairs well with the smoky BBQ flavour bulgogi is known for.
Allergens
Tags
Thai Style Spice Mix
2 sachet(s)
Frozen Edamame Beans
80 grams
Onion
1 unit(s)
Irish Lean Beef Mince
240 grams
Coconut Milk
1 pack(s)
Cauliflower Rice
250 grams
Bulgogi Sauce
70 grams
Crispy Onions
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Halve, peel and chop the onion into small pieces.
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the mince, onion and Thai spice mix until browned, 5-6 mins. Use a spoon to break it up as it cooks.
- Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add the bulgogi sauce, edamame and two-thirds of the coconut milk.
- Simmer until warmed through, 2-3 mins. Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt and pepper.
- While the mince is cooking, place a pot or separate pan over medium-high heat.
- Add the cauliflower rice with the remaining coconut milk.
- Bring to a simmer and cook for 3-5 mins, stirring occasionally.
- Season to taste with salt and pepper.
- Divide the coconut cauli rice between bowls and top with the bulgogi mince.
- Scatter the crispy onions over the top.
2226
kJ
Energy (kJ)
532
kcal
Energy (kcal)
28.8
g
Fat
18.5
g
of which saturates
31.2
g
Carbohydrate
17.7
g
of which sugars
5.9
g
Dietary Fiber
37.8
g
Protein
0
mg
Cholesterol
2.16
g
Salt
with hot honey mustard dressing and edamame
