Meal Kit
Culinary Collection
Impossible Gochujang Bulgogi Bowl
with Impossible Beef™ made from plants
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Wheat, Sesame, Soy
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Vegetarian
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 1 Cucumber
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12 oz. Impossible Burger
- 9 oz. Shredded Red Cabbage
- ¾ cup Jasmine Rice
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3 fl. oz. Teriyaki Glaze
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1 Tbsp. Gochujang Red Pepper Paste
- ½ oz. Seasoned Rice Vinegar
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¼ oz. Toasted Sesame Oil
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2 tsp. Black Garlic Seasoning
- 1 tsp. Sugar
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.
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Nutrition (per serving)
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Calories870
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Carbohydrates118g
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Net Carbs108g
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Fat26g
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Protein41g
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Sodium2850mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Mixing Bowl
Before You Cook
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice, black garlic seasoning, and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Quick-Pickle the Cucumbers
Trim and peel cucumber. Using a vegetable peeler, shave cucumber into long ribbons, stopping when you reach seeds.
In a mixing bowl, combine vinegar, sugar, and a pinch of salt and pepper. Stir until sugar is dissolved. Add cucumber ribbons and gently stir until coated. Set aside.While cucumbers quick-pickle, continue recipe. -
3 Cook the Cabbage
Place a medium non-stick pan over medium heat. Add sesame oil, cabbage, and 1/4 tsp. salt to hot pan. Stir occasionally until slightly wilted, 1-3 minutes.
Remove from burner. Transfer cabbage to a plate. Wipe pan clean and reserve. -
4 Make the Bulgogi
Return pan used to cook cabbage to medium-high heat and add 2 tsp. olive oil. Add Impossible burger to hot pan. Break up until slightly charred, no pink remains, and Impossible burger reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Stir in teriyaki glaze, half the gochujang (to taste; add remaining, if desired), and a pinch of pepper. Stir occasionally until heated through, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with bulgogi, quick-pickled cucumbers, and cabbage. Bon appétit!
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