Recipe
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Spiced Korean-Style Beef Bulgogi Rice Bowls with Broccoli
Quick beef mince bulgogi bowls with jasmine rice, broccoli, cucumber, carrot, spring onions, and a sesame-soy glaze.
35 min650 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
650 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 650 kcal |
| Protein | 36g |
| Carbohydrate | 73.1g |
| of which sugars | 13.2g |
| Fat | 23.1g |
| of which saturates | 6.5g |
| Fibre | 8g |
| Salt | 1g |
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Prepare the rice, vegetables, and sauce
Rinse the jasmine rice in a sieve until the water runs mostly clear. Cut the broccoli into small florets and thinly slice the stalk. Coarsely grate the carrots, halve and slice the cucumber, finely slice the spring onions, and keep the green tops separate. Grate the garlic and ginger, then mix the soy sauce, brown sugar, rice vinegar, sesame oil, sriracha, and 100ml water in a jug. Hold back extra salt and black pepper until the final taste check.
Timer: 12 min