PREPARATION INSTRUCTIONS:
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In a skillet over medium heat, add 1/2 oil. Cook ground beef, breaking apart, 4 to 6 minutes. Stir in the bulgogi sauce and heat through.
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Cook rice (see below)
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Between desired serving bowls, evenly divide the rice. Top with beef bulgogi mixture; garnish with vegetables.
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Drizzle spicy mayo over each bowl; sprinkle with sesame seeds, if desired.
FOR BASMATI RICE:
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In a heavy saucepan, heat 1/2 oil over medium heat. Once hot, add the white rice and saute for 60 seconds to toast the rice.
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Add 2 cups of water (1 cup water for 2-serving kit) and bring the rice to a boil. Cover and reduce the heat to low. Cook until the rice is tender and all the water is absorbed, about 2 minutes.
INGREDIENTS: GROUND BEEF, BASMATI RICE, BULGOGI SAUCE; PEAR, SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT, SODIUM BENZOATE), BROWN SUGAR, SESAME OIL, GARLIC, GINGER, GOCHUJANG (Water, Sugar, Hot Red Pepper Paste (Corn Syrup, Water, Brown Rice, Red Chili Pepper Powder, Salt, Alcohol, Soybean, Garlic, Onion, Wheat), Tomato Paste, Onion, Distilled Vinegar, Contains 2% or Less of: Autolyzed Yeast Extract, Blackstrap Molasses, Citric Acid, Garlic, Garlic Extract (Contains Mustard Oil), Garlic Powder, Modified Corn Starch, Natural Flavor, Onion Powder, Paprika Extract (for Color), Potassium Sorbate (Preservative), Red Pepper Powder, Salt, Sesame Oil, Xanthan Gum). SPICY MAYO; MAYONAISE (SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, DISTILLED WHITE VINEGAR, SALT, SUGAR, LEMON JUICE CONCENTRATE, CALCIUM, DISODIUM EDTA, NATURAL FLAVORS), SRIACHA (RED JALAPENOS, RICE VINEGAR, SUGAR, GARLIC, SALT), LEMON JUICE.
ALLERGENS: EGG (MAYO), SOY, SESAME