Meal Kit

Classic Korean Beef Bulgogi

with water chestnuts and bok choy

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 Tbsp. Gochujang Red Pepper Paste
  • 2 Green Onion
  • 2 oz. Water Chestnuts
  • ¾ cup Basmati Rice
  • Info
    3 fl. oz. Garlic Sesame Sauce
  • 2 Heads of Baby Bok Choy
  • 10 oz. Steak Strips

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

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
  1. 1


    Chop green onion (separate bottoms and tops) Chop bok choy Chop water chestnuts

  2. 2

    Cook Rice

    Cook basmati according to package directions. Remove from heat and fluff with half the scallion tops.

  3. 3

    Cook Meat

    In a medium sauce pan over medium high heat, add 1 tsp olive oil. Cook beef with ¼ tsp salt and a pinch of pepper. Set aside.

  4. 4

    Cook Vegetables and Make Sauce

    In the same pan over medium high heat, add 1 tsp olive oil. Add bok choy bottoms and ¼ tsp salt and a pinch of pepper. Add scallion bottoms and tops and cook. Add beef, water chestnuts, 2 tsp of the pepper paste and garlic sauce. Stir to combine. Add more pepper paste to taste with remaining 1 tsp of paste.

  5. 5

    Finish The Dish


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