All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cut onion into thin slices
Cut peppers into 1-inch pieces
Cut potatoes into half wedges
Toss wedges with 1 tsp olive oil and seasoning. In a large nonstick pan over medium high heat, add potatoes. Cook until browned on all sides, 4-5 minutes. Transfer to a prepared baking sheet and bake in a 400 oven until tender, 10-12 minutes. Wipe pan clean.
In the same pan, heat 1 tsp olive oil over medium high heat. Add peppers and onions and cook until tender and caramelized, 6-7 minutes. Add lime juice and bring to a simmer. Transfer mixture to a bowl.
In a bowl, combine Korean paste and mayo. Stir to combine. Set aside.
In the same pan over medium high heat, add beef and cook until done, 3-4 minutes. Drain off any liquid from the beef and transfer to the bowl with Korean mixture. Toss to combine.
Finish The Dish
Optional: Toast bread in oven
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.