Beef Bulgogi Bowls
A bowl of deliciousness!!! (If that’s a word?!)
These beef bulgogi bowls are the perfect healthy fresh dinner or lunch idea, they are super quick to make and you can really make them your own by adding what you like to it!
I love the fresh and crunchy elements like pickled carrots and onion, kim chi, coriander and then some white rice to help fill you up.
For this recipe I used Cleavers Organic Rump steak which is available at Coles and selected grocers, it makes all the difference! Good quality meat makes this dish delicious.
Also, this recipe is a great lunch meal prep recipe! Add a tub of brown microwave rice and you’re good to go!
Prep Time: 15 min
Cooking Time: 25 min
Serves: 2
Ingredients:
Pickled carrot & onion:
1 carrot
1/2 red onion
3/4 cup white vinegar
1 TSP sugar
1 TSP salt
Water to cover
Beef bulgogi:
250g Cleavers organic rump steak
2 TBSP soy sauce
1 TBSP kecap manis (sweet soy)
1 TSP cornflour
1 TBSP Chinese cooking wine
1 heaped TSP brown sugar
Dash sesame oil
Other ingredients:
2 cups cooked medium grain rice (or microwave brown rice)
Kim chi
Salad mix
Sesame seeds
Spring onions & coriander to garnish
Method:
Prepare your pickled onions & carrots - thinly slice the half onion into rounds and seperate and place in a bowl.
Peel your carrot and then using the peeler, peel the carrot into ribbons and place in the bowl
Add the white vinegar, salt & sugar and then top up with water to ensure they are covered. Set aside - the earlier you can do this step the better!
Mix all ingredients for the beef bulgogi marinade together and set aside
Thinly slice the steak against the grain and then add into the marinade and mix until combined. Set aside to marinate for 15-30 mins
Heat a frying pan over a high heat and add some oil (I used peanut), fry the steak for 1-2 mins each side until browned and then at the end add in the marinade and cook until it thickens over the meat. Set aside
Prepare your bowls by dividing the rice between 2 bowls, top with salad mix, pickled onions & carrots, the beef and kimchi
Top with sesame seeds, coriander and spring onions
Enjoy!
