Korean Bulgogi Style Beef (gluten-friendly)
Korean Bulgogi Style Beef (gluten-friendly)
Korean Bulgogi Style Beef (gluten-friendly)
Korean Bulgogi Style Beef (gluten-friendly)
Heat Level Two Gluten Friendly

Korean Bulgogi Style Beef (gluten-friendly)

$39.34
Korean Bulgogi Style Beef (gluten-friendly)

Korean Bulgogi Style Beef (gluten-friendly)

$39.34
Description

Bulgogi means “fire beef”! We thinly slice ribeye steak, marinate it, and throw it on the fire to sear and cook the beef in a flash. Bulgogi is savory, salty, and sweet thanks to the combination of Korean Red Pepper Paste, Tamari, and pear juice.

Although this meal is dairy-friendly and gluten-friendly, please note, it is not prepared in an allergen free kitchen.

Meal Includes

  • Bulgogi Style Korean Ribeye (16 ounces) – Thinly sliced ribeye marinated in gochugang, garlic, ginger, tamari, brown sugar, sesame oil, and pear juice.
  • Jasmine Rice (16 ounces) – traditional steamed jasmine rice.
  • Burnt Honey Roasted Carrots (18 ounces) – Carrots lightly sprinkled with oil, salt and pepper, then roasted. Served with a caramelized honey and ginger sauce for dipping or tossing.
  • Stir Fry Mushrooms and Snap Peas (18 ounces) – sautéed cremini, oyster, and shitake mushrooms mixed with snap peas. Served with our house sir fry sauce made from Shao Xing wine, rice wine vinegar, tamari, ginger, garlic, and other spices.
  • Gluten-free cookies (6 ounces) – 4 pieces of GF chocolate chip or ginger molasses cookie dough to bake after dinner for a sweet treat!

Serves: 4

Net Weight: 73.8 oz.

Nutrition

BULGOGI

Ribeye beef, yellow onion, ginger, garlic, sesame oil, brown sugar, tamari sauce (water, soybeans, salt, sugar, brewing starter), gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), pear nectar (water, pear puree from concentrate, high fructose corn syrup, citric acid, ascorbic acid (preservative), sodium carboxymethyl cellulose, sucralose).

Major allergens: soy. Not made in an allergen free facility.

 

BURNT HONEY CARROTS

Carrot, olive oil, canola oil, salt and pepper. Burnt honey sauce (separate): honey, rice wine vinegar, tamari sauce (water, soybeans, salt, sugar, brewing starter), ginger, garlic, salt, pepper.

Major allergens: soy. Not made in an allergen free facility.

 

MUSHROOM AND SNAP PEA STIR FRY

Snap peas, oyster mushrooms, shitake mushrooms, cremini mushroom, olive oil, canola oil, red pepper flakes, sesame oil. Stir fry sauce (separate): shao xing wine, honey, chicken stock (chicken broth, salt, sugar, yeast extract, chicken fat, corn starch, citric acid, natural flavor.), rice wine vinegar, tamari sauce (water, soybeans, salt, sugar, brewing starter), yellow onion, ginger, crushed red pepper, garlic.

Major allergens: soy. Not made in an allergen free facility.

 

JASMINE RICE

Jasmine rice, canola oil, olive oil

Major allergens: none. Not made in an allergen free facility.

 

Heating Instructions

From Frozen (50 minutes total):

  1. Preheat conventional oven to 425 degrees.
  2. Remove paper lids from the pans. Foil remains on pans while heating.
  3. Peel back foil on stir fried snap pea and carrot pans to remove sauce ramekins. Set ramekins aside and replace foil.
  4. Use a baking sheet to support pans. Place baking sheet on the middle rack of oven while heating.

Cook times:

  • Bulgogi Beef: 50 minutes total
  • Stir fried Snap Peas + Mushrooms: 50 minutes total
  • Carrots: 50 minutes total (last 10 minutes, remove foil and heat uncovered)
  • Jasmine Rice: 50 minutes total
  • Sauces: 10 minutes total (remove paper lids prior to adding to oven).

Once heated, add the desired amount of stir fry sauce to the snap peas and mushrooms. Toss to coat well. Once everything is plated, add the burnt honey sauce to the top of the carrots, to your liking.

Meal should be heated until internal temperature is 165 degrees F. Oven times may vary.

From Thawed (30 minutes total):

  1. Thaw your meal for at least 24 hours.
  2. Preheat conventional oven to 425 degrees.
  3. Remove paper lids from the pans. Foil remains on pans while heating.
  4. Peel back foil on stir fried snap peas and carrot pans to remove sauce ramekins. Set ramekins aside and replace foil.
  5. Use a baking sheet to support pans. Place baking sheet on the middle rack of oven while heating.

Cook times:

  • Bulgogi Beef: 30 minutes total
  • Stir fried Snap Peas + Mushrooms: 30 minutes total
  • Carrots: 30 minutes total (last 10 minutes, remove foil and heat uncovered)
  • Jasmine Rice: 30 minutes total
  • Sauces: 10 minutes total (remove paper lids prior to adding to oven).

Once heated, add the desired amount of stir fry sauce to the snap peas and mushrooms. Toss to coat well. Once everything is plated, add the burnt honey sauce to the top of the carrots, to your liking.

Meal should be heated until internal temperature is 165 degrees F. Oven times may vary.

Once thawed, meal should be consumed within 4 days!