Korean Style Rump Steak Rice Bowl
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Korean Style Rump Steak Rice Bowl

with Pak Choi, Pickled Carrot and Sesame Seeds

High Protein

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 Time40 minutes
Cooking time30 minutes


serving amount

2 unit(s)

21 Day Aged British Rump Steaks

150 grams

Jasmine Rice

1 unit(s)


15 milliliter(s)

Rice Vinegar

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

30 grams

Gochujang Paste

(Contains Soya)

75 grams

Bulgogi Sauce

(Contains Soya)

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

2 tbsp


50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2858 kJ
Energy (kcal)683 kcal
Fat19.9 g
of which saturates3.8 g
Carbohydrate83.3 g
of which sugars21.2 g
Protein41.9 g
Salt2.25 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Chopping Board
Medium Bowl
Large Frying Pan
Small Bowl



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 the larger leaves 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. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.


Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Pop the (now empty) frying pan back on high heat with a drizzle of oil. Add the pak choi and stir-fry until just soft, 3-4 mins. 

Add the garlic and stir-fry for 30 secs more. Season with salt and pepper, transfer to a bowl and cover to keep warm.


Pop the (now empty) pan back on medium heat. Add the gochujang paste, bulgogi sauce and water for the sauce (see pantry for amount). Stir together. 

Bring to a boil, then lower the heat and simmer until thickened, 1-2 mins. Remove from the heat. Add a splash of water if it's a little thick.


Carefully pour the pickling liquid from the carrots into the rice, fluff it up with a fork, then share it out between your bowls. 

Thinly slice the steak and lay it onto one third of the rice. Lay the pak choi onto another third and the carrot pickle onto the final third. 

Pour the sauce over the steak, drizzle the mayo over everything (see pantry for amount) and sprinkle on the sesame seeds to finish.