Description
This delicious Korean Bulgogi is made with Eat Curious Dehydrated Pieces. The pieces are marinated in a flavourful mixture of soy sauce, fresh ginger and garlic, and served with fluffy rice, kimchi and fresh vegetables.
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS
Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.
Ingredients
300g Eat Curious Dehydrated Pieces
900ml water (or stock for extra flavour)
300g onion, sliced
25g garlic, minced
40g ginger, minced
200ml tamari soy sauce (swap for coconut aminos to remove allergen)
200ml water
80g brown sugar (can be substituted for coconut sugar)
40ml sesame oil (swap for vegetable oil to remove allergen)
40ml rice vinegar
20g red pepper flakes
20ml vegetable oil
200g spring onions for garnish
200g shredded carrots
200g sliced cucumbers
100g sliced radishes
1kg cooked sushi rice
500g kimchi
Instructions
- Rehydrate Eat Curious Dehydrated Pieces: Soak 300g of dehydrated pieces in 900ml of water (or stock for extra flavour). Drain excess water.
- Prepare rehydrated pieces: In a large bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, and red pepper flakes. Add garlic and ginger to the marinade. Add the rehydrated pieces to the marinade, mix well, and let sit for 30 minutes.
- Prepare and cook vegetables: Heat vegetable oil in a large pot over medium heat. Add onions and sauté until golden brown.
- Cook rehydrated pieces: Add the marinated pieces to the vegetables, along with the marinade. Cook for 10-15 minutes, adding a bit of water if needed to keep it a sauce consistency.
- Prepare rice: Rinse sushi rice and cook according to package instructions (1kg finished).
- Assemble bowl: Top rice with bulgogi. Garnish with shredded carrots, sliced cucumbers, radishes, kimchi and shredded spring onion.
Notes
Impact per serving: 0.25kg CO2 & 156l water
To prepare recipe using our frozen range: Defrost 1kg Eat Curious Original Pieces. Once defrosted, add to the recipe at the same stage you would dehydrated products. Continue recipe as per other instructions. For alternative methods, please refer to the cooking instructions found on the product page by clicking here.
- Category: Dehydrated Pieces
- Cuisine: Moroccan
Nutrition
- Serving Size: Nutritional Values per 100g
- Calories: 85
- Sugar: 4.8g
- Sodium: 1.4g
- Fat: 2.8g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.4g
- Carbohydrates: 6.9g
- Fiber: 2.4g
- Protein: 6.8g
