Vegan Bulgogi Bowl
Serving Size 1 BOWL
| Amount per serving | |
|---|---|
| Calories | 558 |
| Calories from Fat | 199 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 22g | 58 | Tot. Carb. 72.8g | |
| Sat. Fat 3.3g | 16% | Dietary Fiber 5.7g | 19 |
| Trans Fat 0g | Sugars 29.2g | 22 | |
| Cholesterol 0mg | Protein 15.8g | ||
| Sodium 985.7mg | 43 | ||
Ingredients
Vegan Bulgogi Stir Fry (VG BULGOGI STEAK VEGAN (WATER, SAUCE (SOY SAUCE[WATER, DEFATTED SOYBEANS, WHEAT, SALT, ETHYL ALCOHOL {TO PROTECT QUALITY}], SUGAR, WATER, HIGH FRUCTOSE CORN SYRUP, PEAR PUREE, ONION, GARLIC, SALT, APPLE PUREE, MODIFIED CORN STARCH, GINGER, WHEAT PROTEIN, GREEN ONION EXTRACT, SESAME SEED POWDER, DEXTRIN, BLACK PEPPER, DISODIUM INOSINATE, DISODIUM GUANYLATE, XANTHAN GUM), TEXTURED SOY PROTEIN(SOY PROTEIN, RICE FLOUR, WHEAT GLUTEN, COCOA POWDER), SOYBEAN OIL), Bulgogi Marinade (Soy Sauce (Organic Whole Soybeans, Water, Sea Salt, Organic Distilled Sake (Water, Rice, Aspergillus Oryzae), Aspergillus Oryzae ), Applesdiced (Granny Smith Apples), Rice Vinegar (Rice Vinegar, Invert Sugar, Salt, Diluted with Water to 4% Acidity), Pure Sesame Seed Oil, Brown Sugar, Minced Ginger, Garlic, Korean Red Pepper Powder), FP ONION YELLOW JULIENNE, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil)), Korean Vegetable Mix (CHINESE LONG BEANS, Red Bell Pepper, Napa Cabbage, Red Onion (Red onion)), Jasmine Rice (Jasmine Rice (Long Grain Rice)), Minced Ginger, Pure Sesame Seed Oil, Green Onions, Garlic, Toasted Sesame Seeds
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.