Steak bulgogi bowl
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 2
Skip to ingredients
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.
