Korean “Bulgogi” and Rice

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

  1. 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.
  2. Cover and let sit for 5 minutes.

For Bulgogi Sauce

  1. Combine soy sauce, sesame oil, ginger, garlic, gochujang sauce, and vinegar in a bowl.
  2. Whisk to combine.

Assembly

  1. 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.

  1. 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.

  1. Remove from oven or steamer and let sit for 10 to 15 minutes.
  2. 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.