Steak bulgogi bowl
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 2
Skip to ingredients
- 1 rump steaktrimmed of any fat
- 1 tbsp gochujang (Korean red pepper paste)
- 250g pouch steamed brown basmati rice
- olive oil
- 1 carrotshredded
- 1 red pepperthinly sliced
- 2 spring onionsthinly sliced
- 1 sheet noricut 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 garliccrushed
- grated to make 1 tsp ginger
Nutrition: per serving
- kcal420low
- fat12.4g
- saturates3.3g
- carbs41.5g
- sugars10.9g
- fibre6.6g
- protein32.3g
- salt2.9g
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.
