Korean Beef Bulgogi Bowl

Takes 20 minutes | Serves 3 |

Ingredients

2 pcs sirloin steaks
2 tbsp dark soy sauce
2 tbsp gochujang paste
1 thumb-sized piece ginger
2 tbsp light brown sugar
2 tbsp rice wine
2 cloves garlic cloves
0.5 tsp black pepper
1 pcs sweet apple
1 tbsp toasted sesame oil
2 tbsp vegetable oil
120 g dry quinoa
1 pcs stock cube
100 g baby salad leaves
0.5 pcs pomegranate
0.5 pcs cucumber
1 pcs red bell pepper
1 pcs ripe mango
1 pcs jalapeno chilli
3 pcs radishes
1 tsp sesame seeds
2 pcs spring onions

Steps

Bulgogi Preparation

• Freeze sirloin steaks for 30 minutes, then thinly slice against the grain. Marinate with soy sauce, gochujang, ginger, sugar, rice wine, garlic, pepper, grated apple, and sesame oil in the fridge for 3-4 hours.

Quinoa and Salad

• Cook quinoa with stock cube, cool slightly and fluff. Arrange salad leaves in bowls, top with quinoa, then add pomegranate, cucumber, bell pepper, mango, jalapeno, and radishes.

Cooking and Assembly

• Heat oil, cook marinated steak until charred. Place bulgogi on salad, sprinkle with sesame seeds, and top with spring onions.