Date posted: 28/02/2019

Bulgogi Beef Poke Bowl

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    Farmstead Scottish rib eye steak 1
    Korean bulgogi paste 50g
    Premium toasted sesame oil 20ml
    Everyday Favourites risotto rice 150g
    S&B black rice 80g
    Three colour quinoa 50g
    Dufrais white wine vinegar 35ml
    Tate & Lyle caster sugar drum 15g
    Pineapple - 1/4 cut sliced 80g
    Tate & Lyle dark brown sugar 15g
    Avocado IQF slices 30g
    Sliced spring onions 15g
    Sliced radish 20g
    Mixed salad leaves 12
    Spiral cut cucumber 25g
    Sliced red chilli 3g
    Everyday Favourites edamame soya beans 30g
    Lion Korean BBQ sauce 40ml
    Everyday Favourites sesame seed 5g
    Pumpkin seeds 5g


    1. Marinade the steak in the paste & sesame oil overnight. 2. Cook both rice’s & Quinoa in plenty of boiling water until tender then refresh in ice cold water and drain. 3. Mix the vinegar and white caster sugar together and heat gently until the sugar has dissolved - set to one side to chill then add the sesame oil. 4. Mix the rice and grains with the vinegar mix and spoon into a bowl. 5. Lay the pineapple onto a baking tray and top with the brown sugar - Grill on a high heat until caramelised,leave to cool until required. 6. Top with the vegetables and grilled pineapple and keep in separate sections. 7. Sear the steak over the grill until pink then slice and add to the bowl. 8. Serve with the BBQ sauce. 9. Sprinkle with toasted sesame & pumpkin seeds.
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