Prep Method: Assembly, Cook
Ingredients
- BAF Plant Protein Crumble- Beef-2 pouches
- Rice, brown, long grain, parboiled, dry-5½ pounds
- Water-5½ quarts
- Green onion, sliced (for garnish)-3 cups
- Sesame seeds (optional)-¼ cup
Bulgogi Sauce
- Soy Sauce, less sodium-2 cups
- Oil, sesame-½ cup
- Ginger, ground-¼ cup
- Garlic, granulated-¼ cup
- Gochujang sauce-¼ cup
- Vinegar, apple cider-½ cup
Instructions
- Measure 2 quarts of hot water (minimum 150 °F) into a container to rehydrate Beef Crumbles. Stir in two pouches of Beef Crumbles. Mix until well-combined.
- Cover and let sit for 5 minutes.
For Bulgogi Sauce
- Combine soy sauce, sesame oil, ginger, garlic, gochujang sauce, and vinegar in a bowl.
- Whisk to combine.
Assembly
- Add bulgogi sauce to Beef Crumbles and place in a steamtable pan. Cover and place in 350 °F oven for 30 minutes, or until temperature reaches 135°F.
CCP: Heat to 135 °F for at least 15 seconds.
- Combine rice and water into a steamtable pan. Stir to combine. Cover tightly.
- OVEN METHOD: Cook in a 350 °F oven for 35 to 40 minutes.
- STEAMER METHOD: Cook in a steamer for 25 to 30 minutes.
CCP: Heat to 135 °F for at least 15 seconds.
- Remove from oven or steamer and let sit for 10 to 15 minutes.
- To serve:
* Scoop 1 cup of rice into bowl or serving container.
* Top with ½ cup of sauced Beef Crumbles.
* Garnish with green onions and sesame seeds.