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Ingredients
- 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
DRESSING
- 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
Method
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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.
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Step 2
Heat the rice following pack instructions.
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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.
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Step 4
Whisk all of the dressing ingredients and add the resting juices from the steak.
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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