Spicy Beef Tenderloin Bulgogi Bowls
with Kimchi Pear & Pickled Vegetables
Cooking time
40 minutes
Servings
2/4
Calories
780 /serving
Get a kitchen buddy to prepare this elevated Korean classic with you. You'll marinate grass-fed beef tenderloin in a sweet and hot gochujang-fired sauce. Then lay out the slices spectacularly with different vegetables inspired by banchan side dishes: pickled cukes, kimchi-spiked Asian pear, and carrot ribbons.
We will send you:
- 311g Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 2 Scallions
- 200g Multicoloured Nantes carrots
- 1 Asian pear
- 2 Cucumbers
- 60ml Rice vinegar
- 15g Gochujang
- 160g Jasmine rice
- 33g Organic kimchi
- 10g Brown sugar
- 60ml Soy sauce (low sodium)
- 9g Black & white sesame seeds
Contains: Sesame • Soy • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Whisk
Total Fat
18 g
Saturated Fat
5 g
Sodium
1700 mg
Total Carb
108 g
Sugars
23 g
Protein
47 g
Fibre
12 g
Preparation
Marinate the steaks
- Grate ⅓ of the pear.
- Pat the steaks dry.
- In a shallow bowl, combine the soy sauce, brown sugar, grated pear, all but a pinch of the gochujang and a drizzle of oil.
- Add the steaks and toss to coat; set aside to marinate.
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 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, using a peeler, thinly slice the carrots into ribbons.
- Thinly slice the cucumbers crosswise on an angle.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Core and cut the remaining pear into matchsticks.
- In a small bowl, combine the kimchi and pear matchsticks.
Make the pickled vegetables
- In a medium bowl, combine the carrots, ½ the vinegar and S&P.
- In a second medium bowl, whisk the white bottoms of the scallions, sesame seeds, remaining vinegar and gochujang, and S&P.
- Add the cucumbers; toss well.
Cook the steaks & make the sauce
- In a large pan, heat a drizzle of oil on medium.
- Reserving the marinade, add the steaks* and cook, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board, leaving any browned bits in the pan. Wipe out and reserve the pan. Let rest before slicing.
- Heat the reserved pan on medium.
- Add the remaining marinade and 2 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until slightly thickened.
Plate your dish
- Divide the rice between your bowls.
- Top with the pickled vegetables, kimchi-pear and steaks.
- Drizzle the sauce over the steaks.
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
