Korean Steak Bulgogi Bowls
with Spicy Gochujang Slaw
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Ready, set, gochujang! We love the Korean chili paste for its muscular heat and its complex palate (thank you, fermented glutinous rice). It boosts the mouth-watering pan sauce that adorns these seared steaks. And it’s also not shy to strut its stuff in a pre-cut slaw.
We will send you:
- 2 Top sirloin beef medallions
- 1 Scallion
- 150g Shredded cabbage
- 100g Matchstick carrots
- 2 Cucumbers
- 15g Gochujang
- 15ml Toasted sesame oil
- 45ml Sweet soy sauce
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
6 g
Sodium
1440 mg
Total Carb
103 g
Sugars
26 g
Protein
40 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the steaks
- Meanwhile, pat the steaks dry; season with ⅔ of the spices and S&P.
- In a medium pan, heat the sesame oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place & make the slaw
- Meanwhile, slice the scallion crosswise, separating the white bottom and green top.
- Small-dice the cucumbers.
- In a large bowl, combine up to ½ the gochujang, 1 tsp of the soy sauce (double for 4 portions) and a drizzle of oil.
- Add the cucumbers, carrots, cabbage, remaining spices and S&P; toss well.
Make the sauce
- Heat the reserved pan on medium.
- Add the white bottom of the scallion, remaining soy sauce and gochujang, and 2 tbsp water (double for 4 portions).
- Cook, scraping up any browned bits, 2 to 3 min., until reduced.
Plate your dish
- Divide the rice between your bowls.
- Top with the steaks and slaw.
- Spoon the sauce over the steaks.
- Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
