The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean steak with kimchi cucumber and rice
Fancy a Korea change? Our gochujang-marinated bulgogi-style steak is pan-fried with onions and served with a mound of fluffy rice. Add a fresh kimchi and cucumber salad, spiked with pear for a juicy, seasonal twist, and you’ve got quite the line-up!
SWK: High protein
Plants 5
Serving size
Ingredients
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 140g basmati rice
- 2 bavette steaks
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 onion
- 1 midi cucumber
- 25g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 2 spring onion
- 1 pear
Nutritional Information
Calories: 530
Protein: 41g
Carbs: 77g
Fat: 8.4g
Ingredients
- 4 bavette steaks
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 280g basmati rice
- 2 onion
- 1 cucumber
- 50g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 2 pear
- 4 spring onion
Nutritional Information
Calories: 528
Protein: 40g
Carbs: 77g
Fat: 8.3g
Korean steak with kimchi cucumber and rice
Fancy a Korea change? Our gochujang-marinated bulgogi-style steak is pan-fried with onions and served with a mound of fluffy rice. Add a fresh kimchi and cucumber salad, spiked with pear for a juicy, seasonal twist, and you’ve got quite the line-up!
Cook time:
25 mins
Cuisine:
Korean
Food group:
Beef
Allergens: Cereals Containing Gluten, Soya, Wheat
Cooking Instructions
Before you start
- 2x mixing bowls
- 1x saucepan
- 1x non-stick frying pan
Marinate the steak
- On a clean board, trim any visible fat from the steaks, then thinly slice against the grain. Add to a mixing bowl with the gochujang, ginger & garlic paste and tamari.
- Mix well to coat, then leave to marinate until needed.
Set the rice simmering
- Cook the rice in boiling water for 10-12 mins, then drain.
Create a stir!
- Meanwhile, peel the onions and cut each into 8 wedges.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions for 3-4 mins until softened, then tip in the steak along with the marinade and cook for 2-3 mins.
- Add 200ml water (300ml for 4 portions) and cook for 4-6 mins, until the liquid has reduced to loosely coat the steak and the steak is cooked through.
Sort your salad
- Halve the cucumber lengthways and slice into ¼cm-thick half-moons. Quarter the pears lengthways, then thinly slice lengthways.
- Add both to a mixing bowl along with the kimchi and stir well to coat.
Finish & serve
- Thinly slice the spring onions.
- Serve the beef with the rice, the cucumber kimchi salad and the spring onions scattered over.