Bulgogi Bowl with Korean-Style Steak Strips
over rice with quick-pickled vegetables
Recipe developer Chiara: "In my eyes, there is nothing cozier than barbequeing together at the table and enjoying lots of unique flavours. This recipe is inspired by ‘Beef Bulgogi’, which is originally prepared during Korean BBQ. Similar flavours can be found in this dish: for example, you'll marinate the steak strips in our sweet and savoury bulgogi sauce."
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
35 g
Bulgogi sauce
(Contains Sulphites, Wheat, Sesame, Fish, Soy)
100 g
Steak strips
75 g
Jasmine rice
1 piece
Persian cucumber
piece
[Persian] cucumber
10 milliliters
Soy sauce
(Contains Soy, Wheat)
½ piece
Garlic
75 g
Slaw mix
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
15 milliliters
Honey-ginger dressing
(Contains Mustard)
Not included in your delivery
1 teaspoon
Sugar
½ tablespoon
Sunflower oil
1.5 tablespoon
White wine vinegar
to taste
Sambal
to taste
Salt
Nutrition Values
Utensils
Cooking Steps
- Take the steak strips out of the fridge (see Tip).
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, covered.
- Drain when finished and set aside.
Tip: for the best result, take the steak strips out of the fridge 30 - 60 minutes before you start cooking. This way, the steak strips will be at room temperature when you eventually fry them.
- In a bowl, combine the steak strips with the bulgogi sauce and soy sauce.
- Crush or mince the garlic and slice the cucumber.
- In another bowl, combine the cucumber with the slaw mix, white wine vinegar and sugar.
- Season with a pinch of salt, then set aside until serving.
Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.
- When the rice has 5 minutes left, heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the garlic for 1 minute, then add the steak strips in their marinade.
- Add some sambal as preferred and stir-fry for 1 minute.
- Serve the rice on deep plates and top with the steak strips in their sauce.
- Serve with the cucumber slaw and garnish with the peanuts.
- Drizzle over the honey ginger dressing.