Bulgogi Tacos for Dinner
with Korean Bibimbap for Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). The first meal in this 2-in-1 recipe is a delicious marriage of Mexican and Korean flavors. Bulgogi beef and sauteed cabbage are piled into soft tacos with crunchy pickled carrots and cool lime crema. The next day, this delicious mixture is served atop a bed of lime-spiked scallion ginger rice along with a drizzle of fiery sriracha.
The Korean Bibimbap for Lunch nutrition information is as follows: Calories: 830, Fat: 33 g, Saturated Fat: 13 g, Carbohydrate: 108 g, Sugar: 38 g, Fiber: 3 g, Protein: 28 g, Cholesterol: 110 mg, Sodium: 590 mg. The nutrition facts panel below represents the nutrient values for the Bulgogi Tacos for Dinner
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 thumb
Ginger
1 unit
Lime
4 ounce
Shredded Carrots
5 teaspoon
White Wine Vinegar
¾ cup
Jasmine Rice
20 ounce
Ground Beef
8 ounce
Bulgogi Sauce
(Contains Soy, Wheat)
8 ounce
Shredded Red Cabbage
4 tablespoon
Sour Cream
(Contains Milk)
3 teaspoon
Sriracha
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
2 teaspoon
Sugar
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger until you have 2 TBSP. Zest lime until you have 1 tsp; quarter lime. Place carrots in a medium bowl. In a small pot, combine vinegar, 2 tsp sugar, 2 TBSP water, and ½ tsp salt. Heat to boiling over high heat. Once boiling, carefully pour into bowl with carrots. Add a squeeze of lime juice. Let sit, stirring occasionally, until ready to serve.
Wipe out pot used for pickling liquid. Heat a drizzle of oil in same pot over medium-high heat. Add scallion whites and half the ginger. Cook until fragrant, 1-2 minutes. Add rice, 1¼ cups water, and a large pinch of salt. Bring to a boil, then cover and lower heat. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add cabbage, remaining ginger, salt, and pepper. Cook, stirring occasionally, until softened, 3-4 minutes. Turn off heat; transfer to a second medium bowl.
Heat a drizzle of oil in same pan over medium-high heat. Add beef, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Carefully pour out and discard any excess grease, then reduce heat to medium. Add bulgogi sauce and cabbage. Cook, stirring, until liquid has slightly reduced, 1-2 minutes. Turn off heat; season with salt and pepper.
In a small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, 1 packet sriracha, 1 TBSP water, salt, and pepper. Wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds. Set aside half the beef mixture, then divide remaining mixture among tortillas. Top with half the pickled carrots. Drizzle with crema. Sprinkle with scallion greens.
Fluff rice with a fork, then stir in 1 TBSP butter, a squeeze of lime juice, remaining lime zest, salt, and pepper. Divide rice, remaining beef mixture, and remaining pickled carrots between 2 reusable containers. Pack 1 packet sriracha with each container. When ready to eat, microwave on high until warmed through, 2-3 minutes. Drizzle with sriracha as desired.
