Recipe- Korean Bulgogi Beef Bowl [Serves 2]

Recipe- Korean Bulgogi Beef Bowl [Serves 2]


  • 2 x 227g rib eye steak sliced and marinated
  • 500g brown rice, cooked
  • 2 eggs, fried
  • ½ cucumber, sliced
  • 60g carrots, shredded
  • Sesame seeds to garnish


  • 2 Tbsp Lee Kum Kee Premium Oyster Sauce
  • 1 Tbsp Lee Kum Kee Premium Light Soy Sauce
  • 1 Tbsp Lee Kum Kee Pure Sesame Oil
  • 1 Tbsp Gochujang (Korean chilli paste)
  • 1 Tbsp cornflour
  • 1 tsp ground black pepper
  • 4 Tbsp vegetable oil, divided into two
  • 2 red onions, sliced
  • 15g ginger, finely diced
  • 1 egg


Special Price £5.32 Regular Price £6.65
Click here for more details.


  1. Marinate the sliced rib eye steak overnight or at least 30 minutes using the marinade before cooking.
  2. Add 2 Tbsp of vegetable oil in a hot pan over medium-high heat. Add the marinated sliced beef into the pan, and stir-fry for about 6 minutes or until it is thoroughly cooked. Then remove it from the pan and place it in a bowl.
  3. Using the same pan, add 2 Tbsp of vegetable oil over medium heat. Add onions and ginger, stir-fry for about 2-3 minutes until onions are softened.
  4. Finish off by adding the cooked beef and give it a quick stir until they are mixed evenly

To serve:

Place the cooked brown rice in two separate bowls. Add cucumber and carrots on the side, then the cooked beef in the center, followed by a fried egg on top if you wish. Finally, garnish with sesame seeds.