13/03/2026
YUMMY KOREAN FUSION BOWLS
The entire thing took about 12 mins from getting everything out of the fridge to putting it on the table.
150g rump steak per person
Rice noodles ( all noodles are high in calories so note, these are just a small side - not a massive pile in the bottom )
Salad , I used:
shredded carrot
cucumber sticks
mixed greens
baby tomatoes (thanks for these Garden fresh Gretta!)
Ottogi Korean BBQ Bulgogi (sauce from Woolies)
To garnish:
peanuts
spring onion, sliced
I marinated my rump steak for a couple of hours in the sauce - you could just do this for as long as you have . Don't stress if you don't have time, but maybe chuck it in the fridge in a bowl before you go to work or wherever you're going đ
Leave the rump whole to cook. It will be so much more tender this way rather than using already cut strips to cook.
Heat a grill, BBQ or non stick frypan to med-high and put the drained, whole rump steak in. Cook till browned nicely on each side flipping just once.
Pour the rest of the marinade into a small non stick pan and cook on high till it thickens a little (this was so yum and thick đ) while the beef is cooking. Don't do this in the same pan as your rump - you'll end up stewing your meat.
Put the noodles into a bowl and cover with boiling water for 3-5 mins till soft. Run under some cold water to stop the cooking
Assemble your salad in nice bowls (I bought these from Kmart) while all the above is happening.
When the rump is cooked, pop it out to rest for a few mins then slice and add to your bowls.
Pour the thickened marinade over the top adn sprinkle with chopped spring onions and peanuts
