Olive Magazine
Korean Beef Bulgogi Bowl Recipe

Steak bulgogi bowl

Published: June 6, 2017 at 12:43 pm
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  • Preparation and cooking time
    • Total time
    • plus marinating
  • Easy
  • Serves 2

Rump steak is marinated in Korean red pepper paste for extra flavour, and then served in a bowl of fresh veggies and steamed brown rice

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal420
fat12.4g
saturates3.3g
carbs41.5g
sugars10.9g
fibre6.6g
protein32.3g
salt2.9g
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Make this steak bulgogi bowl, then check out our perfect steak recipe, steak diane and more steak recipes.

Looking for more bowl food ideas? Try our salmon poke bowl, vegan buddha bowl, aubergine teriyaki bowl and vegan burrito bowl, plus plenty more.

Ingredients

  • 1 rump steak, trimmed of any fat
  • 1 tbsp gochujang (Korean red pepper paste)
  • 250g pouch steamed brown basmati rice
  • olive oil
  • 1 carrot, shredded
  • 1 red pepper, thinly sliced
  • 2 spring onions, thinly sliced
  • 1 sheet nori, cut into strips
  • 1 tbsp sesame seeds

DRESSING

  • 1 tsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1/2 clove garlic, crushed
  • grated to make 1 tsp ginger

Method

  • STEP 1

    Rub the steak all over with the gochujang and a good grind of black pepper. Leave to marinate for 30 minutes at room temperature.

  • STEP 2

    Heat the rice following pack instructions.

  • STEP 3

    Put a little oil in a frying pan over a medium heat. Season the steak with salt and add to the pan, cooking for 2-3 minutes on each side. Rest on a plate for 2 minutes, then slice thinly.

  • STEP 4

    Whisk all of the dressing ingredients and add the resting juices from the steak.

  • STEP 5

    Toss the rice with ¾ of the dressing and divide between bowls. Add the veggies, nori and sliced steak in little piles and finish with a sprinkling of sesame seeds and the rest of the dressing.

For gluten free bulgogi bowl swap the soy sauce for tamari.

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