What to serve with Korean beef?

What to Serve with Korean Ground Beef. We like to serve this delicious Korean ground beef over cooked white rice . It would also be great with some Asian noodles like ramen, udon, rice noodles or chow mein noodles. A side of steamed broccoli, sauteed snap peas, or grilled asparagus would all work great.

What is a Korean dish made with marinated grilled beef typically served with rice and vegetables?

Bulgogi is a classic Korean grilled beef recipe that makes a mouthwatering dinner or lunch. It's easy to make on a BBQ grill or stovetop griddle, too. Serve the tender pieces of marinated and caramelized meat alongside steamed rice and kimchi, or wrap the leftovers in your onigirazu.

Why is Korean beef so good?

One of the reasons why Hanwoo beef has such a unique flavor is because of the way the cattle are raised. Hanwoo cattle are fed a diet that consists mainly of grains, which helps to develop the meat's distinct flavor profile.

What to serve with Costco Korean beef?

Serve the beef over rice or in lettuce wraps with the kimchi sauce, toasted sesame seeds, and other sides (see notes for low carb rice blend, roasted broccoli, cucumber salad, and pickled carrots).

What sides go with Korean beef ribs?

Braised potatoes, pickled daikon, kimchi, spicy cucumbers, quail eggs, marinated bean sprouts . The list goes on and on because they really bring you out UNLIMITED bowls of banchan to go with your meal.

What can you eat with beef bulgogi?

Bulgogi is commonly served with rice and kimchi . It is also served as a wrap. To make a wrap, use whole, fluffy lettuce leave such as green leaf or romaine and add any of the following: rice, hot peppers, carrots, cucumbers, bean paste.

What to eat with kbbq meat?

A Korean BBQ feast consists of an array of side dishes (banchan) consisting of various pickles, kimchi, and veggies, rice, lettuce, and of course – different types of meats to grill .

Korean Chilli Beef And Rice Bowls Recipe | Waitrose & Partners (2024)

These Korean rice bowls make a great family dinner, easy to prep and there is something for everyone in this flavour-packed bowl. The dressing packs a punch, but the smokey sweetness of the chilli sauce makes for a wonderful marriage of flavours.

Full StarFull StarFull StarFull StarEmpty Star4 out of 5 stars(1) Rate this recipe

Serves8
CourseStarter
Prepare20 mins
Cook20 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

3 tbsp sunflower oil
350g sirloin steak, sliced very thinly
5 tsp soy sauce, or more to taste
4 tsp toasted sesame oil, or more to taste
1 large carrot, peeled and cut into julienne strips
1 green pepper, deseeded and thinly sliced
200g shiitake mushrooms, thinly sliced
260g spinach
8 quails’ eggs
2 x 250g pouches microwavable rice
1 tbsp black and/or white sesame seeds, toasted, to serve

FOR THE CHILLI SAUCE

1 tbsp chilli paste, such as gochujang or sriracha
1 tbsp soy sauce
1 tsp sesame oil
2 garlic cloves, crushed
1 tsp honey

Method

To make the chilli sauce, mix together all the ingredients and set aside. Put 1 tbsp sunfl ower oil in a large frying pan or wok over a high heat. Meanwhile, combine the steak with 2 tsp soy sauce and 1 tsp sesame oil. When the pan is smoking hot, add the steak mixture. Stir-fry for 3-4 minutes until just cooked through. Transfer to a bowl, season and cover with foil.
Wipe out the pan with kitchen paper, add 1 tbsp sunflower oil and set over a high heat. Add the carrot, pepper and mushrooms and stir-fry for 6-8 minutes until softened and with a little colour. Remove from the pan and season with 2 tsp soy sauce and 2 tsp sesame oil.
Wipe out the pan with kitchen paper again, then add the spinach. Fry for a few minutes, stirring, until the spinach has wilted. Remove to a plate and season with the remaining 1 tsp soy sauce and 1 tsp sesame oil. Heat the final 1 tbsp sunflower oil and fry the quails’ eggs to your liking. Heat the rice according to pack instructions and divide between 8 small bowls or large mugs. Top with the vegetables, beef and an egg. Dollop on a heaped teaspoon of chilli sauce and sprinkle over some sesame seeds; serve immediately.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	1,390kJ/ 332kcals
Fat	17g
Saturated Fat	4.3g
Carbohydrates	27g
Sugars	3.7g
Fibre	3.9g
Protein	16g
Salt	1.5g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot

Loading finished

0 added

0 in trolley

Quantity of Essential Sunflower Oil in trolley 0

0 in trolley.

view product details for Essential Sunflower Oil

Essential Sunflower Oil1litre1litre

Full StarFull StarFull StarFull StarHalf Star4.5 out of 5 stars(136)

Item price

£2.30

Price per unit

23p/100ml

0 added

0 in trolley

Quantity of Essential Sunflower Oil in trolley 0

0 in trolley.

0 added

0 in trolley

Quantity of Essential British Beef Sirloin Steak in trolley 0

0 in trolley.

view product details for Essential British Beef Sirloin Steak

Essential British Beef Sirloin Steak200g200g

British

Full StarFull StarFull StarFull StarHalf Star4.5 out of 5 stars(600)

Item price

£4.95

Price per unit

£24.75/kg

0 added

0 in trolley

Quantity of Essential British Beef Sirloin Steak in trolley 0

0 in trolley.

0 added

0 in trolley

Quantity of Waitrose Dark Soy Sauce in trolley 0

0 in trolley.

view product details for Waitrose Dark Soy Sauce

Waitrose Dark Soy Sauce150ml150ml

Full StarFull StarFull StarFull StarEmpty Star4 out of 5 stars(11)

Item price

£1.25

Price per unit

83.3p/100ml

0 added

Korean Chilli Beef And Rice Bowls Recipe | Waitrose & Partners (2024)

Ingredients

FOR THE CHILLI SAUCE

Method

Nutritional

FAQs

What to serve with Korean beef? ›