Protein Upgrade | Spicy Bulgogi ORGANIC Beef Zucchini Boats
with Kimchi-Pear Slaw
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
When zucchini boats spend winter holidays in Korean territory, the flavours go with the flow. Ground beef—certified organic, so it’s better for you and the environment—is bathed in sesame, BBQ sauce and hot chili paste (make it as spicy as you like), while grated pear and kimchi come together to give the side slaw extra kick.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 1 Pear
- 3 Green zucchini
- 15ml Sambal oelek
- 66g Organic kimchi
- 15ml Toasted sesame oil
- 30ml Organic BBQ sauce (no added sugar)
- 9g Black & white sesame seeds
Contains: Mustard • Sesame • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
38 g
Saturated Fat
12 g
Sodium
460 mg
Total Carb
33 g
Sugars
18 g
Protein
39 g
Fibre
11 g
Preparation
Roast the zucchini boats
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize.
- Scoop out the flesh; roughly chop the flesh.
- On a lined sheet pan, toss the zucchini halves with a drizzle of oil and S&P.
- Arrange, hollow-sides up, and roast, 14 to 16 min., until softened.
Toast the sesame seeds
- Meanwhile, heat a large, dry pan on medium.
- Add the sesame seeds and toast, stirring often, 2 to 3 min., until slightly browned.
- Transfer to a small bowl and reserve the pan.
Mise en place
- Meanwhile, roughly chop the kimchi.
- Core and grate the pear.
Make the filling
- In the reserved pan, heat ½ the sesame oil on medium-high.
- Add the beef*, zucchini flesh and ½ the pear.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the BBQ sauce, sambal oelek (add ½ for medium spicy), 2 tbsp water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until fragrant.
Make the slaw
- In a large bowl, combine the kimchi, remaining pear and sesame oil, and S&P.
Plate your dish
- Divide the zucchini boats and slaw between your plates.
- Stuff with the filling.
- Garnish with the sesame seeds. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
