Plant-Based Protein Bulgogi Bowls
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Plant-Based Protein Bulgogi Bowls

Plant-Based Protein Bulgogi Bowls

Protein that tastes like meat (without the meat)

If you can’t get enough of Korean-inspired flavors, tonight’s meat-free riff on bulgogi is sure to leave you satisfied. Here, we swap out the traditional ground beef for ground plant-based protein, which we simmer in a savory-sweet bulgogi sauce and spoon over fluffy rice. That’s just one of the many highlights: There’s also crisp quick-pickled cucumber ribbons, tender carrots, and a spicy sour cream. Who needs the meat when you’ve got ALL that?

Tags:
Lightning Prep
Plant-Based Protein
Allergens:
Soy
Tree Nuts
Wheat
Sesame
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

½ cup

Jasmine Rice

2 unit

Scallions

5 teaspoon

White Wine Vinegar

1 unit

Cucumber

4 ounce

Shredded Carrots

9 ounce

Ground Plant-Based Protein

(Contains Soy, Tree Nuts, Wheat)

1 tablespoon

Sesame Seeds

4 ounce

Bulgogi Sauce

(Contains Soy, Wheat, Sesame)

4 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Sriracha

Not included in your delivery

½ teaspoon

Sugar

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat35 g
Saturated Fat17 g
Carbohydrate97 g
Sugar42 g
Dietary Fiber6 g
Protein30 g
Cholesterol115 mg
Sodium1070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Medium Bowl
Peeler
Large Pan
Small Bowl

Instructions

Cook Rice and Prep
1

• Wash and dry all produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Meanwhile, trim and thinly slice scallions, separating whites from greens.

Pickle Cucumber
2

• In a medium bowl, combine half the vinegar (you’ll use the rest later), ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. • Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. • Stir ribbons into bowl with vinegar mixture. Set aside, tossing occasionally, until ready to serve.

Cook Carrots
3

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper. Turn off heat; transfer to a plate.

Cook Plant-Based Protein
4

• Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and cook until fragrant, 1 minute. • Add plant-based protein* and a pinch of salt and pepper. Cook, breaking up into pieces, until browned and warmed through, 4-5 minutes. TIP: If mixture seems dry, add a splash of water; we used 2 TBSP. • Stir in half the sesame seeds (save the rest for serving) and remaining vinegar. Cook for 30 seconds, then stir in bulgogi sauce. Bring to a simmer, then immediately turn off heat. Season again with salt and pepper.

Make Sriracha Crema
5

• While plant-based protein cooks, in a small bowl, combine sour cream and sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Finish and Serve
6

• Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper; divide between bowls. • Arrange plant-based protein, carrots, and pickled cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything. Garnish with scallion greens and as many remaining sesame seeds as you like.

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