Bulgogi Steak Bowl

Name: Bulgogi Steak Bowl over rice with sesame slaw & gomashio
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 150 g White long grain rice; 1 piece Garlic; 1 piece Red onion; 1 piece Cucumber; 100 g Slaw mix; 35 g Bulgogi sauce; 10 milliliters Sesame oil; 1 sachet(s) Gomashio; Steak; 400 milliliters Low sodium vegetable stock; 1 tablespoon White wine vinegar; 2 teaspoon Sugar; 1 tablespoon [Plant-based] mayonnaise; ½ tablespoon [Plant-based] butter; 2 tablespoon Water for the sauce; ½ tablespoon Olive oil; to taste Salt and pepper

over rice with sesame slaw & gomashio

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There is a special ingredient in your box! Meatier steak comes from carefully selected cattle, raised under the best conditions, with a comfortable and spacious pasture.

Tags:

Calorie Smart

Allergens:

Zwaveldioxide en sulfiet

•Tarwe

•Sesamzaad

•Vis

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

White long grain rice

½ piece

Garlic

½ piece

Red onion

½ piece

Cucumber

50 g

Slaw mix

20 g

Bulgogi sauce

(Contains: Zwaveldioxide en sulfiet, Tarwe, Sesamzaad, Vis, Soja)

5 milliliters

Sesame oil

(Contains: Sesamzaad)

½ sachet(s)

Gomashio

(Contains: Sesamzaad)

Steak

Not included in your delivery

200 milliliters

Low sodium vegetable stock

½ tablespoon

White wine vinegar

1 teaspoon

Sugar

½ tablespoon

[Plant-based] mayonnaise

¼ tablespoon

[Plant-based] butter

1 tablespoon

Water for the sauce

¼ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2893 kJ

Calories691 kcal

Fat24.7 g

Saturated Fat5.8 g

Carbohydrate83.1 g

Sugar16 g

Dietary Fiber8.5 g

Protein31.8 g

Salt2 g

Potassium61.3 mg

Calcium10.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Pan

•Tall-Sided Pan

•Aluminum Foil

•Salad Bowl

Cooking Steps

Take the steak out of the fridge and allow it to reach room temperature (see Tip).
Prepare the stock.
Slice the onion into half rings. Crush or mince the garlic.
Slice the cucumber into crescents and transfer to a bowl.

Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Be sure to remove it from the packaging.

Heat the olive oil in a pot or saucepan over low heat and fry the garlic for 1 - 2 minutes.
Add the rice and the stock, then boil for 10 - 15 minutes.
Remove from the heat and allow to rest for 5 minutes, then drain if necessary and set aside.
Meanwhile, add the white wine vinegar and the sugar to the cucumber. Toss well to combine and then set aside until serving, stirring occasionally.

In a salad bowl, combine the sesame oil with the mayo and the slaw mix. Season to taste with salt and pepper.
Melt the butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak and onion for 1 - 3 minutes per side.
Remove the steak from the pan and allow to rest under aluminium foil.
To the onion, add the bulgogi sauce and the water (see pantry for amount). Cook for 1 minute.

Shortly before serving, thinly slice the steak against the grain.
Serve the rice on deep plates and top with the steak, then drizzle with the bulgogi sauce.
Serve with the cucumber and the slaw.
Garnish with the gomashio to finish.