Korean-Style Steak Bulgogi Bowls

Description

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 napa cabbage to daikon to cuke.