Ground Beef Bulgogi Rice Bowls
with Parsnips & Green Beans
Cooking time
30 minutes
Servings
4
Calories
740 /serving
Bulgogi is Korean comfort food through and through, and it has been for centuries. Parsnips and green beans are less traditional companions to the classic beef seasoned with soy and sesame, but they work in the mix. Just add fluffy rice.
We will send you:
- 510g Canadian-raised lean ground beef
- 200g Green beans (or string peas)
- 300g Parsnips
- 20g Ginger
- 320g White rice
- 30ml Toasted sesame oil
- 45ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Grater
Large high-sided pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
8 g
Sodium
660 mg
Total Carb
92 g
Sugars
15 g
Protein
33 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 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, peel and thinly slice the parsnips crosswise.
- Remove the stem ends of the green beans; halve crosswise.
- Peel and grate the ginger.
Start the bulgogi
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the beef, soy sauce and sesame oil.
- Cook, breaking up the meat, 2 to 3 min., until partially cooked.
Finish the bulgogi
- Reduce the pan of beef to medium.
- Add the parsnips, spices and ¼ cup water. Cook, covered, stirring occasionally, 5 to 8 min., until the beef* is cooked through; season with S&P.
- Add the green beans and cook, stirring occasionally, 2 to 3 min., until crisp-tender.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the rice between your bowls.
- Top with the bulgogi. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
