Plant-Based Protein Bulgogi Bowls Protein that tastes like meat (without the meat)

Name: Plant-Based Protein Bulgogi Bowls Protein that tastes like meat (without the meat)
Yield: 2 servings
Cuisine: Korean
Ingredients: 9 oz Ground Plant-Based Protein; 4 oz Carrot; 4 tbsp Sour Cream; 4 oz Bulgogi Sauce; 1/2 cup Rice; 5 tsp Wine; 1 tbsp Sesame Seeds; 2 unit Scallions; 1 tsp Sriracha; 1 Cucumber; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

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?

Korean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

9 oz Ground Plant-Based Protein
4 oz Carrot
4 tbsp Sour Cream
4 oz Bulgogi Sauce
1/2 cup Rice
5 tsp Wine
1 tbsp Sesame Seeds
2 unit Scallions
1 tsp Sriracha
1 Cucumber
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

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.
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.
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.
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.
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.
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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