Korean Style Rump Steak Bibimbap
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Korean Style Rump Steak Bibimbap

with Garlicky Pak Choi, Pickled Carrot and Crispy Onion

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time
Cooking time


serving amount

2 unit(s)

21 Day Aged British Rump Steaks

150 grams

Jasmine Rice

30 grams

Gochujang Paste

(Contains Soya)

75 grams

Bulgogi Sauce

(Contains Soya)

1 unit(s)


15 milliliter(s)

Rice Vinegar

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

1 tbsp



Nutritional information

Energy (kJ)2762 kJ
Energy (kcal)660 kcal
Fat17 g
of which saturates4.8 g
Carbohydrate84.1 g
of which sugars19.7 g
Protein41.9 g
Salt2.28 g
Always refer to the product label for the most accurate ingredient and allergen information.



Remove the steaks from your fridge to allow them come up to room temperature.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount). Season with salt, then add the carrot.

Mix together well, then set aside to pickle.


Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi and stir-fry until just soft, 3-4 mins.

Season with salt and pepper then transfer to a bowl and cover to keep warm. 


Cut the steak widthways into 1cm slices. 

Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the steak slices to the pan and season with salt and pepper. 

Fry until browned, 1-2 mins, continuously stirring. IMPORTANT: Wash your hands and equipment after handling raw meat. The beef is safe to eat when browned on the outside.


Add the gochujang paste and bulgogi to the steak and stir-fry for a further minute then remove from the heat. 

Once the rice is ready, carefully pour in the pickling liquid from the carrots and fluff it up with a fork. 

See if it needs any water. 50 ml?


Share the rice out between your bowls. Lay the steak slices onto one third of the rice, spooning over any remaining sauce from the pan.

Arrange the pak choi onto another third and the carrot piuckle onto the final third. 

Drizzle over the mayo (see panty for amount) and sprinkle on the crispy onions to finish.