Korean Spicy Soy Chunk Bulgogi Bowl Recipe

About this recipe

A vibrant and flavorful dish featuring marinated soy chunks stir-fried with vegetables, served over steamed rice for a satisfying dinner.

Ingredients

• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 100 g Yorkshire English Carrots 100G
• 500 g Planet Organic Courgettes 500G
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Sesame Seeds
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 500G Biona Organic Long Grain Italian White Rice
• 400G Whole Chickpeas In Water

Instructions

1. 1. Soak the soy chunks in boiling water for 10 minutes until softened, then drain and squeeze out excess water.
2. 2. In a bowl, mix gochujang paste, soy sauce, sesame oil, minced garlic, and grated ginger to create the marinade.
3. 3. Add the soy chunks to the marinade and coat evenly, letting them sit for at least 10 minutes.
4. 4. Cook the white rice in a pot with 300 ml of water until tender, then set aside and keep warm.
5. 5. Heat a wok or large skillet over medium heat and toast the sesame seeds for 1 minute, then remove and set aside.
6. 6. Add sesame oil to the wok, toss in the marinated soy chunks, and stir-fry for 5 minutes until caramelized.
7. 7. Slice the carrot and zucchini into thin matchsticks and add them to the wok, stirring for another 5 minutes.
8. 8. Chop the spring onions and add them to the wok, cooking for 2 minutes to release their aroma.
9. 9. Arrange the steamed rice in bowls and generously spoon the soy chunk and vegetable mixture on top.
10. 10. Garnish with toasted sesame seeds and serve immediately while warm.