Korean Beef Bulgogi Bowl

This Korean Beef Bulgogi Bowl is bursting with spicy flavour! Marinated, then grilled or fried and served with a vibrant, crunchy salad.
Course Dinner
Cuisine Asian
Keyword Any Time Of the year
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 servings
Author Nicky Corbishley

Ingredients

Bulgogi:

  • 2 medium sirloin steaks
  • 2 tbsp dark soy sauce
  • 2 tbsp gochujang paste
  • 1 thumb-sized piece of ginger peeled and minced
  • 2 tbsp light brown sugar
  • 2 tbsp rice wine
  • 2 garlic cloves peeled and minced
  • ½ tsp black pepper
  • 1 grated sweet apple* no need to peel
  • 1 tbsp toasted sesame oil
  • 2 tbsp vegetable oil

Salad:

  • 120 g (2/3 cup) dry quinoa
  • 1 chicken or vegetable stock cube crumbled
  • 100 g (approx 3 cups) baby salad leaves
  • Seeds from half a pomegranate
  • Half a cucumber cut into ribbons using a potato peeler
  • 1 red bell pepper deseeded and sliced
  • 1 ripe mango peeled and chopped into small chunks
  • 1 jalapeno chilli thinly sliced
  • 3 radishes thinly sliced
  • 1 tsp sesame seeds I sued a mixture of black and white sesame seeds
  • 2 spring onions scallions, sliced into thin strips

Instructions

  • Place the sirloin steak in the freezer for 30 minutes to firm up slightly, then slice thinly against the grain using a sharp knife.
  • Place the sliced steak into a large bowl and add all of the bulgogi ingredients except for the vegetable oil. Mix together thoroughly, then cover with clingfilm and place in the refrigerator for 3-4 hours to marinate.
  • Cook the quinoa as per the pack instructions, along with the crumbled stock cube (for extra flavour). Leave to cool slightly and fluff with a fork.
  • Once the steak has marinated, heat the vegetable oil in a large frying pan on a high heat. Scoop out the steak using a slotted spoon, allow any excess sauce to drip off, then fry the steak in the hot oil. Use a set of tongs to separate the steak sliced during cooking, and cook on a high heat until cooked through and slightly charred. Remove from the heat.
  • Arrange the salad leaves between three bowls and top with the cooked quinoa. Sprinkle the pomegranate seeds on top of the quinoa. Arrange the cucumber, bell pepper slices, mango, jalapeno slices and radishes in the bowls.
  • Divide the bulgogi between the bowls and sprinkle on the sesame seeds. Top with the spring onions and serve.

Notes

*Traditionally Asian pear is used - you can replace with that if you can get hold of them.
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Nutritional Information is per serving.

Nutritional Information

Calories: 632kcal | Carbohydrates: 60g | Protein: 42g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 1096mg | Potassium: 1128mg | Fiber: 6g | Sugar: 25g | Vitamin A: 2400IU | Vitamin C: 91.2mg | Calcium: 98mg | Iron: 5.4mg
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