Beef bulgogi rice bowl
Thinly sliced steak marinated in soy, sesame and gochujang, seared fast and served over rice with kimchi, cucumber ribbons and a fried egg. The marinade does the work the night before.
- Prep
- 2 hours
- Cook
- 15 minutes
- Makes
- 4 portions
- Difficulty
- Medium
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 792kcal
- Protein
- 42g
- Carbs
- 54g
- Fat
- 44g
Where the calories come from
- Protein 22%
- Carbs 27%
- Fat 51%
- Fibre
- 2.5 g
- Sugar
- 25 g
- Salt
- 5.94 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£6.36a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 100ml soy sauce
- 90g light brown sugar, packed
- ⅞ tbsp sesame oil
- 2 tbsp gochujang
- 50ml rice vinegar
- 6 cloves of garlic, minced
- 10g fresh ginger, minced
- 1 ½ shallots, thinly sliced
- 600g ribeye steak, cut into very thin slices
- 1 ¾ tbsp vegetable oil
- 400g pre-cooked rice
- 4 eggs
- 130g kimchi
- 1 cucumber, cut into ribbons
Method
Make the marinade in a large bowl, big enough to take the beef later. Whisk the shallot, ginger and garlic into the rice vinegar and gochujang, then add the sesame oil, light brown sugar and soy sauce and whisk again.
Add the thinly sliced ribeye steak and keep turning it over until every piece is coated. Cover and chill for at least 2 hours, or leave it overnight.
Close to eating time, heat the pre-cooked rice right through. Keep it warm while you cook the beef.
Put a large frying pan on the hob over a high heat and add the vegetable oil. Lift the beef from the marinade with a slotted spoon, letting the excess drip back into the bowl.
Cook the beef in batches, searing each one only briefly over the high heat. Give the slices room, so the pan does not steam the meat instead of browning it. Move each batch to a plate as soon as it is done, so the thin slices do not overcook.
There is no need to wash the pan. Fry the eggs in it however you like them.
Share the rice out between the bowls and pile the beef on top.
Add a spoonful of kimchi and a few cucumber ribbons to each bowl, then lay a fried egg over the top. Eat straight away.
Adapted from Just a Taste
