Korean Bulgogi Beef Rice Bowl

1. Place the large sauté pan on medium-high heat. Add 2 tablespoons of high heat oil to the pan (peanut, canola, sunflower or soy oil recommended). Preheat for 3-4 minutes until the oil is very hot. Carefully add the short grain rice, spreading it in a thin layer across the bottom of the pan. Cook without stirring for 3-4 minutes. Once the bottom of the rice begins to crisp and brown, stir, and add 1 more tablespoon of oil. Continue cooking for 3-4 minutes more. Remove from heat and set aside until plating.

2. Place the slaw vegetables in the medium bowl. Shake the sweet and tangy dressing #1 to mix it then pour over the vegetables. Set aside until plating. Cut the onion into thin slices to be used in the next step.

3. Place the medium sauté pan on medium-high heat. Add 2 teaspoons of oil and preheat for 3-4 minutes until the pan is very hot. Carefully spread the bulgogi-marinated beef in the pan and cook for 2 minutes without stirring. Now stir in the sliced onions. Sauté the meat and onions for 2-3 more minutes then remove from the burner. Turn off all heating elements.

4. Divide the crispy rice mix between 2 bowls. Place the bulgogi beef and onions on one side of the bowl then put the sweet and tangy slaw on the other. Drizzle the sweet chili sauce on the meat or rice, as desired.

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.