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Korean BBQ Bulgogi Sirloin with Banchan

Korean BBQ Bulgogi Sirloin with Banchan

Rice, Roasted Carrots, Gochugaru-Pickled Cucumber & Kimchi-Style Slaw

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Want to whip up a Korean BBQ-inspired feast from the comfort of your very own kitchen? We’ve got you covered! This impressive multi-part meal comes together in just 40 minutes, and it couldn’t be easier. The main event is seared sirloin topped with scallion-studded bulgogi sauce. On the side, there’s aromatic jasmine rice and a bevvy of banchan (Korean small side dishes): roasted carrots, pickled cucumber with gochugaru (fiery Korean chili flakes), and a tangy, kimchi-style cabbage slaw. Yeah, you’re about to make alllll of that!

Allergens:SoyWheatMilk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 ounce

Carrots

2 unit

Scallions

1.7 ounce

Rice Wine Vinegar

4 ounce

Coleslaw Mix

14 ounce

Sirloin Steak

1 unit

Persian Cucumber

½ cup

Jasmine Rice

2 teaspoon

Sriracha

1 teaspoon

Korean Chili Flakes

4 ounce

Bulgogi Sauce

(ContainsSoy, Wheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

1.5 teaspoon

Sugar

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate100 g
Sugar48 g
Dietary Fiber5 g
Protein43 g
Cholesterol155 mg
Sodium1140 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
Peeler
Small pot
Baking Sheet
Large Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice cucumber into rounds. Trim and thinly slice scallions, separating whites from greens. • In a small pot, combine rice, ¾ cup water, 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. • 4 SERVINGS: Use 1½ cups water.

2

• While rice cooks, toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. • Roast on top rack until tender and golden brown at edges, 25-30 minutes.

3

• Meanwhile, in a large bowl, combine half the vinegar, 1 tsp sugar, and sriracha to taste; stir to dissolve sugar. Add coleslaw mix and season with salt and pepper. Toss to coat. • In a small bowl, combine remaining vinegar, ½ tsp sugar, and chili flakes to taste; stir to dissolve sugar. Add cucumber and stir to coat. • Set both bowls aside, stirring occasionally, until ready to serve. • 4 SERVINGS: Use 2 tsp sugar in slaw and 1 tsp sugar in pickled cucumber.

4

• Pat steak* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

5

• Melt 1 TBSP butter in same pan over medium-high heat. Add scallion whites and cook until fragrant, 1 minute. • Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer and cook, stirring, until warmed through, 1-2 minutes. Turn off heat. • 4 SERVINGS: Use 2 TBSP butter and 2 TBSP water. • TIP: If sauce is too thick, stir in a splash of water.

6

• Fluff rice with a fork; stir in 1 TBSP butter until melted. Season with salt and pepper. • Thinly slice steak against the grain. • Divide rice, steak, and carrots between plates. Spoon sauce over steak and sprinkle with scallion greens. Serve with individual bowls of kimchi-style slaw and pickled cucumber on the side. • 4 SERVINGS: Use 2 TBSP butter.