Korean beef bulgogi with cremini mushrooms, carrots, and pear kimchi

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Korean beef bulgogi with cremini mushrooms, carrots, and pear kimchi

Dairy-Free

2 Servings, 630 Calories/Serving

20–30 Minutes

Bulgogi, or marinated beef, is easy to make, fun to say, and yum to eat. Our signature marinade lets you create restaurant-quality flavor in a fraction of the time.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup short-grain rice
  • 1 Asian pear
  • 10 ounces top sirloin steak strips
  • Sun Basket bulgogi marinade base (gluten-free tamari - sesame oil - fresh garlic - coconut sugar)
  • 1 yellow onion
  • 1 or 2 carrots (about 6 ounces total)
  • 3 ounces cremini mushrooms
  • 3 scallions
  • 2 ounces kimchi
  • 2 tablespoons gochujang (optional) (contains wheat and soy)

Nutrition per serving

Calories: 630, Protein: 42g (84% DV), Fiber: 12g (48% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 100mg (33% DV), Sodium: 1470mg (61% DV), Carbohydrates: 74g (25% DV), Total Sugars: 27g, Added Sugars: (Coconut Sugar): 3g (6% DV).
Contains: Tree Nuts, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender but slightly chewy, 15 to 18 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

2

Marinate the bulgogi

  • Peel the Asian pear. Cut the fruit into quarters lengthwise and cut away the core. Working over a medium bowl, using a fine-toothed grater or the small holes of a box grater, finely grate 2 pear quarters. Set aside the remaining 2 pear quarters for the kimchi.
  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper.
To the bowl with the grated pear, add the bulgogi marinade base and steak and stir to combine. Let stand while you prepare the vegetables.

3

Prep and cook the vegetables

  • Peel and cut the yellow onion into 1-inch pieces.
  • Scrub or peel the carrots and trim off the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
  • Trim the stem ends from the mushrooms; thinly slice the mushrooms.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the carrots, mushrooms, and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables are just tender, 2 to 3 minutes. Transfer to a plate. Do not clean the pan.

4

Cook the bulgogi

In the same pan used for the vegetables, add the bulgogi and marinade and bring to a boil. Reduce to a vigorous simmer and cook, stirring occasionally, until the steak is cooked through and the sauce is slightly reduced, 3 to 5 minutes. Stir in the vegetables and cook until warmed through and coated with the sauce, about 1 minute. Remove from the heat and season to taste with salt and pepper.
While the bulgogi cooks, prepare the pear kimchi.

5

Make the pear kimchi

  • Coarsely chop the remaining pear quarters.
  • Coarsely chop the kimchi.
In a small bowl, stir together the pear and kimchi.

Serve

Transfer the rice to individual bowls and top with the bulgogi, vegetables, and sauce. Garnish with the green parts of the scallions and drizzle with as much gochujang as you like. Serve the pear kimchi on the side.