Korean Bulgogi Beef Bowl

Korean Bulgogi Beef Bowl

Marinated beef, shredded vegetables, green veg and brown rice – this Korean bulgogi beef bowl is full of goodness and makes a great protein-packed dinner. Save the leftovers and enjoy it for lunch the next day.
Serves 2-4
Total Time
20 Minutes
300g of rib eye steak, sliced and marinated
2 red onions, sliced
15g of ginger, finely diced
4 tbsp of vegetable oil, divided in two
For the marinade:
2 tbsp of Lee Kum Kee Premium Oyster Sauce
1 tbsp of Gochujang (Korean chilli paste)
1 tbsp of cornflour
1 egg
1 tsp of ground black pepper
1 tbsp of Lee Kum Kee Premium Light Soy Sauce
1 tbsp of Lee Kum Kee Pure Sesame Oil
To serve
500g of cooked brown rice
½ a cucumber, sliced
60g of shredded carrots
2 eggs, fried
Sesame seeds to garnish
Step 1

Combine the sauce mix to create a marinade for the beef. Add the beef and marinate for at least 30 minutes before cooking. (Tip: Give the beef a good rub. Wear a glove and mix in circular motions to massage in the marinade and tenderise the beef.)

Step 2

Add 2 tbsp of vegetable oil to a hot pan over medium-high heat. Add the marinated beef into the pan and stir-fry for about 6 minutes until it is cooked through. Transfer from the pan to a bowl.

Step 3

Using the same pan, warm 2 tbsp of vegetable oil over a medium heat. Add the onions and ginger and stir fry for 2-3 minutes until the onions are softened.

Step 4

Add the cooked beef back in and give it a quick stir until it is reheated and mixed well.

Step 5

Cook the brown rice as per pack instructions. Divide the rice into two bowls then add the beef, cucumber and carrots and top with a pan-fried egg. Garish with sesame seeds and serve. Add a sauce such as Lee Kum Kee’s Sweet Hoisin Sauce to taste.

Recipe courtesy of Lee Kum Kee. Visit Uk.lkk.com.

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