Korean Beef Bulgogi Noodle Bowl with Snow Peas & Kimchi Vinaigrette
Bulgogi is a traditional Korean-style BBQ, featuring super flavourful, marinated beef. Our version combines the same sweet & savoury flavours, but is served rice bowl style! The base of fluffy jasmine rice is topped with ground beef, crisp snow peas & cabbage all tied together with a generous drizzle of kimchi-vinaigrette, toasted sesame seeds with fresh scallions.
IN THE KIT
12 ozground beef
2 ozkimchi vinaigrette*
6 ozsnow peas
6 ozrice noodle
4 ozred cabbage
1 ozponzu/sesame oil blend
1 ozsesame seeds
2 ozgreen onion
*Kimchi vinaigrette: garlic, ginger, gochujang, fish sauce, sugar apple cider vinegar
Salt & pepper
Kitchen Items Needed
Large pot of water
Bring large pot of water to a boil;
Thinly slice green onion;
Trim ends from snow peas;
Core & thinly slice cabbage.
Add noodles to pot of boiling water. Cook for 2-3 minutes until tender. Drain, rinse with cold water, set aside.
Heat ponzu/sesame oil blend in a large skillet over high heat. Add cabbage, cooking for 5-7 minutes until tender. Remove from skillet, set on a plate. Wipe skillet clean.
Heat 2 teaspoons oil in the same skillet over medium-high. Add snow peas to skillet, then cook until tender & browned in spots, 5–7 minutes. Transfer bowl, then toss with some of the sesame seeds. Cover to keep warm. Return skillet to stovetop.
Heat 1 tablespoon oil in same skillet over medium-high. Add ginger/garlic blend, half of green onions & cook, stirring, until fragrant, about 30 seconds. Add beef, tamari & cook, breaking meat up into smaller pieces with a spoon, until browned & cooked through, 5–7 minutes. Carefully spoon off nearly all of accumulated fat.
Refresh noodles by rising with lukewarm water. Strain again if necessary. Top with snow peas, cabbage & beef mixture. Drizzle with kimchi vinaigrette, remaining green onions & sesame seeds. Enjoy!