Try it out (a little): Hellofresh 24

Reviewing:

Pork bulgogi meatballs with carrots & zucchini over rice

1 serving prepared - heavily modified

Here's what you get:

Zucchini

Ground pork

Sesame oil

Sriracha

Scallions

Shredded carrot

Jasmine rice

Sesame seeds

Extras:

Homemade bulgogi sauce

GF pretzel crumbs

Honey

Tamari

Not pictured/used:

Bulgogi sauce

Panko bread crumbs

Ginger (I didn't receive any)

Lime (I didn't receive any)

The rice:

This went on first. I cooked 1/4 cup of dry rice in 1/2 cup of water with avocado oil and rice vinegar for 15 minutes.

The protein:

The meatballs were prepared a few hours before dinner. I had to substitute with my own bulgogi sauce and gf pretzel crumbs in place of the panko. These were mixed and set to rest in the fridge.

The bulgogi sauce is the same as a previous recipe I made with the addition of pear. Check this out: the Colonel's original recipe

Total cook time on the meatballs was 12 minutes and they were coated with a honey tamari mix during the last two minutes in pan.

The zucchini and carrots:

Because the carrots were shredded they were as quick to cook as the zucchini. I used a little bit of the sesame oil to cook these.

The plate:

Again!

This bulgogi recipe is really good although it's heavily relying on a flavor mix that I've made myself. And I already know that I like the mix that I've made. Either way! This dish works really well, there's nothing I would change about it... besides all of the stuff I had to change about it...

- Kris

Comments

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