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Easy prep
20 minutes

Korean-Style Steak Bulgogi Bowls

with Gochujang-Marinated Slaw

Cooking time

20 minutes




710 /serving

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.

We will send you:

  • 300g Top sirloin beef steaks
  • 100g Julienned daikon
  • 2 Scallions
  • 2 Cucumbers
  • 100g Shredded napa cabbage
  • 157g Jasmine rice
  • 15ml Sweet soy sauce
  • 15ml Gochujang
  • 15ml Toasted sesame oil
  • 30ml Apple juice
  • 12.5g Sweet & Spicy Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
21 g
Saturated Fat
6 g
1430 mg
Total Carbs
85 g
13 g
40 g
6 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Cook the steaks
While the rice cooks, in a medium pan, heat the toasted sesame oil on medium-high. Pat the steaks dry with paper towel; season with ⅔ of the spice blend and S&P. Add the steaks* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the steaks rest for 5 minutes before slicing them against the grain.
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Mise en place & make the slaw
While the steaks cook, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Small-dice the cucumbers. In a large bowl, combine up to ½ the gochujang (to taste) and a drizzle of oil; mix thoroughly. Add the cucumbers, daikon and cabbage; toss to combine and season with the remaining spice blend and S&P to taste.
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Make the pan sauce
Heat the reserved pan of fond on medium. Add the white bottoms of the scallions, sweet soy sauce, apple juice, 2 tbsp water (double for 4 portions) and as much remaining gochujang as you’d like. Cook, scraping any fond from the bottom of the pan, 2 to 3 minutes, until reduced.
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Plate your dish
Divide the rice between your bowls. Top with the sliced steaks and slaw. Spoon as much pan sauce over the steaks as you’d like. Garnish with as many green tops of the scallions as you’d like. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.