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Bulgogi Tacos for Dinner

Bulgogi Tacos for Dinner

with Korean Bibimbap for Lunch

Dinner 2 Lunch™
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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

Allergens:SoyWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsSoy, Wheat)

8 ounce

Shredded Red Cabbage

4 tablespoon

Sour Cream

(ContainsMilk)

3 teaspoon

Sriracha

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

2 teaspoon

Sugar

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate83 g
Sugar39 g
Dietary Fiber3 g
Protein29 g
Cholesterol115 mg
Sodium1410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Zester
Large Pan
Medium Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.