Korean-Style Steak Bulgogi Bowls
with Spicy Gochujang-Spiked Slaw
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
Ready, set, gochujang! We love the Korean chili paste not just for its muscular heat but because it’s also wonderfully complex, with savoury and sweet notes (thank you, fermented glutinous rice). A never-fail flavour booster, it livens up the mouth-watering pan sauce, made with apple juice and sweet soy sauce, that adorns these seared top sirloin steaks. And it’s not shy to strut its stuff in a fast-made slaw of fine-cut vegetables, from cabbage to carrots to cukes.
We will send you:
- 2 Top sirloin beef medallions
- 100g Matchstick carrots
- 2 Scallions
- 2 Cucumbers
- 150g Shredded cabbage
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 15g Gochujang
- 15ml Toasted sesame oil
- 30ml Apple juice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
7 g
Sodium
1450 mg
Total Carb
101 g
Sugars
26 g
Protein
41 g
Fibre
5 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 with paper towel; 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 for 5 min. before slicing against the grain.
Mise en place & make the slaw
Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops. Small-dice the cucumbers. In a large bowl, combine up to ½ the gochujang, ⅔ of the apple juice and a drizzle of oil. Add the cucumbers, carrots, cabbage, remaining spices and S&P; stir well.
Make the sauce
Heat the reserved pan on medium. Add the white bottoms of the scallions, soy sauce, remaining apple juice 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 tops of the scallions. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
