Korean Beef Bulgogi Bowl
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (15)

Korean Beef Bulgogi Bowl

NUTRITION · PER SERVING30M COOK
CAL 38%·PRO 86%
CARBS 87G46% OF CAL
10G FIBER48G SUGAR29G OTHER
FAT 27G32% OF CAL
10G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Marinated and seared beef bulgogi served over rice or quinoa with a vibrant salad of cucumber, bell pepper, mango, and radish. A flavorful Korean bowl with sweet and spicy notes.

mainkoreanbowlbeefdairy free
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Nutrition & ingredients

Ingredients

serves 3
  • 2 medium sirloin steaks
  • 2 tbsp dark soy sauce
  • 2 tbsp gochujang paste
  • 1 thumb-sized piece of ginger (peeled and minced)
  • 2 tbsp light brown sugar
  • 2 tbsp rice wine
  • 2 garlic cloves (peeled and minced)
  • ½ tsp black pepper
  • 1 grated sweet apple* (no need to peel)
  • 1 tbsp toasted sesame oil
  • 2 tbsp vegetable oil
  • 120 g (2/3 cup) dry quinoa
  • 1 chicken or vegetable stock cube (crumbled)
  • 100 g (approx 3 cups) baby salad leaves
  • seeds from half a pomegranate
  • half a cucumber (cut into ribbons using a potato peeler)
  • 1 red bell pepper (deseeded and sliced)
  • 1 ripe mango (peeled and chopped into small chunks)
  • 1 jalapeno chilli (thinly sliced)
  • 3 radishes (thinly sliced)
  • 1 tsp sesame seeds (I used a mixture of black and white sesame seeds)
  • 2 spring onions (scallions, sliced into thin strips)
PREP
20M
SODIUM
764MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.