Bowl Food Recipes
Bowl food is a great alternative to a buffet for an event, especially in current times when sharing spaces and utensils should be kept to minimum. It's also great for a family meal or when cooking at home for friends.
These two dishes make great bowl food recipes for the meat lover, vegan and vegetarian.
For the Beef Bulgogi, rump steak is marinated in Korean red pepper paste for extra flavour, and then served in a bowl of fresh veggies and steamed brown rice.
The Coconut Curry is a creamy noodle dish, topped with crunchy cashew nuts for added flavour and texture and is a simple vegan and vegetarian dish.
Enjoy!
STEAK BULGOGI INGREDIENTS
Serves 2
1 rump steak, trimmed of any fat
1 tbsp gochujang (Korean red pepper paste)
250g pouch, steamed brown basmati rice
olive oil
1 carrot, shredded
1 red pepper, thinly sliced
2 spring onions, thinly sliced
1 nori sheet, cut into strips
1 tbsp sesame seeds
DRESSING
1 tsp gochujang, 1 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp sesame oil, 1/2 clove crushed garlic, 1 tsp grated ginger
STEAK BULGOGI METHOD
Rub the steak all over with the gochujang and a good grind of black pepper. Leave to marinate for 30 minutes at room temperature.
Heat the rice following pack instructions.
Put a little oil in a frying pan over a medium heat. Season the steak with salt and add to the pan, cooking for 2-3 minutes on each side. Rest on a plate for 2 minutes, then slice thinly.
Whisk all of the dressing ingredients and add the resting juices from the steak.
Toss the rice with ¾ of the dressing and divide between bowls. Add the veggies, nori and sliced steak in little piles and finish with a sprinkling of sesame seeds and the rest of the dressing.
COCONUT CURRY INGREDIENTS
For the sauce
1 tbsp vegetable oil
2 garlic cloves , crushed
½ red chilli , finely chopped (optional)
small piece ginger , grated
1 tbsp mild curry powder
1 tbsp soy sauce
1 tbsp sriracha (or another 1 tbsp soy sauce is you don't want the sauce hot)
400g can coconut milk
For the nuts
80g cashew nuts
1 tsp soy sauce
1 tsp maple syrup
For the stir-fry
1 tsp sesame oil
2 heads pak choi , halved
200g green beans , trimmed and halved
2 carrots , peeled into long ribbons
3 x 150g packs fresh udon noodles
large handful coriander , chopped, to serve
COCONUT CURRY METHOD
Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add the soy sauce and sriracha (if using), and stir again. Pour in the coconut milk, breaking up any solids on the top of the can with a spoon. Stir until combined, then leave the sauce on a medium heat with a lid on to simmer for 15 mins.
Meanwhile, heat oven to 200C/180C fan/gas 6. Put the nuts in a bowl and mix with the soy sauce and maple syrup until fully coated. Scatter the nuts on a sheet of baking parchment on a baking tray, and roast for 10-12 mins, stirring halfway through.
While the nuts are roasting, heat the sesame oil in a wok or large frying pan. When hot, add the veg and stir-fry for 3-4 mins until slightly softened. Add the noodles and fry for another 2 mins until heated through.
Take both pans off the heat and pour the coconut sauce into the wok (or add the noodles to the saucepan) and stir until everything is coated in the sauce. Spoon into bowls and scatter over the nuts and coriander.