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Korean beef bulgogi bowl

Korean beef bulgogi bowl


Wake up your tastebuds with punchy, fiery Korean flavour

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    2267kj 542kcal
  • Fat
    High 39%
  • Saturates
    High 36%
  • Sugar
    Low 39%
  • Salt
    Low 39%

% of adult’s reference intake | Carbohydrates per serving : 42g


  • 100g Co-op Italian risotto rice ½ ripe pear, peeled and cored 1cm ginger, grated 2 tbsp Co-op rapeseed oil
  • Juice of 1 lime, plus wedges to serve
  • Half a tbsp of light soy sauce
  • Half head of broccoli, cut into florets
  • Half a tbsp of chilli flakes
  • 1 clove garlic, finely sliced
  • 227g pack Co-op British sirloin steak, trimmed of fat
  • 1 tbsp of Co-op ultimate chilli paste
  • 3 radishes, finely sliced
  • 1 Co-op carrot, cut into matchsticks
  • 2 Co-op spring onions,trimmed and sliced diagonally
  • Half a red chilli, sliced


  1. Cook the risotto rice in boiling water for 10 mins until tender
  2. Meanwhile, to make the dressing, blitz the pear and ginger in a blender, then drizzle in one and a half tbsp of the rapeseed oil until you have a fairly thick dressing
  3. Whisk in the lime juice and soy sauce to taste, and then season
  4. The dressing should be sweet, salty and sharp
  5. Preheat the oven to 200°C/fan 180°C/Gas 6
  6. Steam the broccoli florets for 6 mins
  7. Toss with the remaining oil, the chilli and garlic
  8. Roast in the oven for around 10 mins, until lightly golden at the edges
  9. Heat a griddle pan until very hot
  10. Season the steak and rub with the chilli paste
  11. Griddle for 3-4 mins on each side for medium or adjust to your taste
  12. Remove the meat from the pan to rest for a few minutes
  13. Divide the rice between 2 bowls
  14. Slice the steak into strips and lay on top, then add the radish, carrot and roasted broccoli
  15. Garnish with the spring onion and chilli, and serve with the lime wedges on the side

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