Korean Beef Bulgogi Bowls with Pickled Vegetables
Thin bulgogi beef strips marinate in soy, sesame oil, brown sugar, garlic, and ginger, served with jasmine rice and veg.
- 300 g sirloin steak
- 150 g jasmine rice
- 60 ml soy sauce
- 1 tbsp sesame oil
- 20 g brown sugar
- 3 pieces garlic cloves
- 15 g fresh ginger
- 1 piece carrot
- 1 piece cucumber
- 2 tbsp rice vinegar
- 2 pieces spring onions
- 10 g sesame seeds
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Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice until water runs clear, then cook in 300ml boiling water for 12 minutes until tender
- Step 2
Slice sirloin steak thinly against the grain into 5mm strips
- Step 3
Mince garlic and grate ginger finely
- Step 4
Mix soy sauce, sesame oil, brown sugar, garlic, and ginger in a bowl to make marinade
- Step 5
Marinate beef strips in the sauce mixture for 15 minutes
- Step 6
Julienne carrot and cucumber into thin matchsticks
- Step 7
Toss vegetables with rice vinegar and a pinch of salt, set aside for 10 minutes
- Step 8
Heat a large frying pan or wok over high heat
- Step 9
Cook marinated beef in batches for 2-3 minutes until caramelised and cooked through
- Step 10
Slice spring onions diagonally
- Step 11
Serve beef over rice, topped with pickled vegetables, spring onions, and sesame seeds
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