Meal Kit
Sweet and Spicy Pork Bulgogi Bowl
with edamame rice and cucumber salad
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Wheat, Sesame, Soy
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 1 Cucumber
- 10 oz. Ground Pork
- 5.47 oz. Long Grain White Rice
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3 oz. Edamame
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2 fl. oz. Teriyaki Glaze
- 2 Green Onions
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1 Tbsp. Gochujang Red Pepper Paste
- ½ oz. Apple Cider Vinegar
- 1 tsp. Sugar
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½ tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) gqR7pjOE
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Calories830
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Carbohydrates92g
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Net Carbs85g
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Fat34g
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Protein41g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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1 Cook the Rice
Bring a small pot with rice and 11/2 cups water to a boil.
Once boiling, add edamame and 1/4 tsp. salt. Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Peel, trim, and halve cucumber lengthwise. Using a spoon, drag down middle of cucumber and scrape out seeds. Cut cucumber into 1/4" half-moons.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
3 Make the Cucumber Salad
In a mixing bowl, combine vinegar, sugar, 2 Tbsp. water, and a pinch of salt. Stir to combine. Add cucumbers and stir to coat.
Set aside to quick-pickle, at least 5 minutes, stirring once halfway through. -
4 Cook the Bulgogi
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground pork to hot pan and break up until lightly charred, no pink remains, and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Add white portions of green onions, teriyaki glaze, gochujang (to taste), and a pinch of pepper. Stir until combined, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with cucumber salad and bulgogi. Garnish with green portions of green onions and sesame seeds. Bon appétit!
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