Korean Bulgogi-Style Lamb & Beef with Sticky Rice & Long Beans

Korean Bulgogi-Style Lamb & Beef

with Sticky Rice & Long Beans

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

The word “bulgogi” translates to “fire meat.” Traditionally, it refers to a Korean barbecue favorite: beef prepared with flavorful sauces, then grilled over a flame. But “bulgogi” has come to describe—more generally—those authentic, delicious flavors. Here, in our stovetop recipe, we’re cooking lamb and beef in a complex, rich sauce of deeply savory soy glaze, subtly nutty sesame oil and gochujang (a spicy-sweet chile paste). And we’re adding seasonal, crisp long beans to the mix, as well as a side of aromatic sticky rice.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
fresh
ingredients
Korean Bulgogi-Style Lamb & Beef with Sticky Rice & Long Beans
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the garlic and ginger. Trim off and discard the ends of the long beans; cut the long beans in half. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pick the Thai basil leaves off the stems; discard the stems. Roughly chop the peanuts.

Cook the rice:
2 Cook the rice:

In a small pot, heat 2 teaspoons of oil on medium-high until hot. Add half the garlic and half the ginger; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Cook the meat:
3 Cook the meat:

While the rice cooks, in a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Carefully drain off and discard the drippings. Transfer the cooked lamb and beef to a bowl, leaving any browned bits (or fond) in the pan.

Cook the vegetables:
4 Cook the vegetables:

While the rice continues to cook, add 1 tablespoon of oil to the pan of reserved fond. Heat on medium-high until hot. Add the long beans; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned. Add the white bottoms of the scallions and remaining garlic and ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.

Finish the bulgogi:
5 Finish the bulgogi:

To the pan of vegetables, add the cooked lamb and beef, soy glaze, sesame oil, ½ cup of water and as much of the gochujang paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the sauce has thickened; season with salt and pepper to taste. Remove from heat.

Serve your dish:
6 Serve your dish:

Divide the cooked rice and finished bulgogi between 4 plates. Garnish with the Thai basil, green tops of the scallions and peanuts. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the garlic and ginger. Trim off and discard the ends of the long beans; cut the long beans in half. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pick the Thai basil leaves off the stems; discard the stems. Roughly chop the peanuts.

2 Cook the rice:

In a small pot, heat 2 teaspoons of oil on medium-high until hot. Add half the garlic and half the ginger; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Cook the rice:
Cook the meat:
3 Cook the meat:

While the rice cooks, in a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Carefully drain off and discard the drippings. Transfer the cooked lamb and beef to a bowl, leaving any browned bits (or fond) in the pan.

4 Cook the vegetables:

While the rice continues to cook, add 1 tablespoon of oil to the pan of reserved fond. Heat on medium-high until hot. Add the long beans; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned. Add the white bottoms of the scallions and remaining garlic and ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.

Cook the vegetables:
Finish the bulgogi:
5 Finish the bulgogi:

To the pan of vegetables, add the cooked lamb and beef, soy glaze, sesame oil, ½ cup of water and as much of the gochujang paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the sauce has thickened; season with salt and pepper to taste. Remove from heat.

6 Serve your dish:

Divide the cooked rice and finished bulgogi between 4 plates. Garnish with the Thai basil, green tops of the scallions and peanuts. Enjoy!

Serve your dish:
Browse Steps
1 of 6