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?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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)
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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
