Bulgogi Bowl with Korean-Style Steak Strips
over rice with quick-pickled vegetables
Recipe developer Chiara: "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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
35 g
Bulgogi sauce
(Contains: Zwaveldioxide en sulfiet, Tarwe, Sesamzaad, Vis, Soja)
100 g
Steak strips
75 g
Jasmine rice
½ piece
Cucumber
10 milliliters
Soy sauce
(Contains: Tarwe, Soja, Gluten)
½ piece
Garlic
75 g
Slaw mix
10 g
Salted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
15 milliliters
Honey-ginger dressing
(Contains: Mosterd)
Not included in your delivery
1 teaspoon
Sugar
½ tablespoon
Sunflower oil
1.5 tablespoon
White wine vinegar
½ tablespoon
[Plant-based] mayonnaise
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.
- In a small bowl, combine the mayonnaise with the honey-ginger dressing.
- 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.
