Korean Bulgogi Mince Beef Bowl

with Fried Egg, Kimchi and Veggies

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low-carb
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Instructions

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1 Prep vegetables

Peel and grate garlic. Grate ginger. Peel and chop red onions. Peel carrots and chop them into small cubes. Slice bell peppers into thin strips.

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2 Fry beef

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the beef mince and fry for 5-7 min or until browned and starting to crisp. Add the garlic, ginger, soy sauce, honey, chilli flakes, salt and pepper. Reduce the heat to low and simmer for 10 min.

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3 Fry vegetables

Meanwhile, heat a second pan over a medium heat with a drizzle of oil. Add the onion, carrot and bell pepper and fry for 5 min. Add the sesame oil, sesame seeds and season with salt and pepper. Transfer to a plate and keep warm.

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4 Fry eggs and serve

Return the pan to a medium heat with a drizzle of oil over a medium heat. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid. Divide the fried vegetables and kimchi among bowls, top with the bulgogi beef and fried eggs.

Tips for fussy eaters

Cook a batch separately and keep it mild. Serve with rice and stir-fried vegetables.

Pro tip

Want it less spicy? Go easy on the chilli flakes!

Spicy, satisfying and low-carb.

Cooking Time: 25 min

Cals 637 · Prot 46.2 · Carbs 32.6 · Fat 36.4

Ingredients

Number of people

Meat

Beef mince 5% 350.00 Grams
Garlic cloves 3.00 Pieces
Ginger 35.00 Grams
Olive oil 1.00 Tbsp
Soy sauce 20.00 ML
Honey 15.00 Grams
Chilli flakes 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Vegetables

Red onion 1.00 Pieces
Carrot 2.00 Pieces
Red bell pepper 2.00 Pieces
Olive oil 1.00 Tbsp
Sesame oil 15.00 ML
Sesame seeds 10.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

Toppings

Eggs 2.00 Pieces
Kimchi 150.00 Grams

Spicy, satisfying and low-carb.

Cooking Time: 25 min

Cals 637 · Prot 46.2 · Carbs 32.6 · Fat 36.4

Instructions

photo

1 Prep vegetables

Peel and grate garlic. Grate ginger. Peel and chop red onions. Peel carrots and chop them into small cubes. Slice bell peppers into thin strips.

photo

2 Fry beef

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the beef mince and fry for 5-7 min or until browned and starting to crisp. Add the garlic, ginger, soy sauce, honey, chilli flakes, salt and pepper. Reduce the heat to low and simmer for 10 min.

photo

3 Fry vegetables

Meanwhile, heat a second pan over a medium heat with a drizzle of oil. Add the onion, carrot and bell pepper and fry for 5 min. Add the sesame oil, sesame seeds and season with salt and pepper. Transfer to a plate and keep warm.

photo

4 Fry eggs and serve

Return the pan to a medium heat with a drizzle of oil over a medium heat. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid. Divide the fried vegetables and kimchi among bowls, top with the bulgogi beef and fried eggs.

Tips for fussy eaters

Cook a batch separately and keep it mild. Serve with rice and stir-fried vegetables.

Pro tip

Want it less spicy? Go easy on the chilli flakes!

Ingredients

Number of people

Meat

Beef mince 5% 350.00 Grams
Garlic cloves 3.00 Pieces
Ginger 35.00 Grams
Olive oil 1.00 Tbsp
Soy sauce 20.00 ML
Honey 15.00 Grams
Chilli flakes 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Vegetables

Red onion 1.00 Pieces
Carrot 2.00 Pieces
Red bell pepper 2.00 Pieces
Olive oil 1.00 Tbsp
Sesame oil 15.00 ML
Sesame seeds 10.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

Toppings

Eggs 2.00 Pieces
Kimchi 150.00 Grams
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