Korean Beef Bulgogi Bowl Recipe

Steak bulgogi bowl

  • serves 2
  • Easy

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



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


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


  • 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.

Nutritional Information

  • Kcals 420
  • Fat 12.4g
  • Saturates 3.3g
  • Carbs 41.5g
  • Sugars 10.9g
  • Fibre 6.6g
  • Protein 32.3g
  • Salt 2.9g