October 16, 2025
Beef Bulgogi Bowl
Ingredients
Bulgogi:
- 2 medium sirloin steaks
- 2 tbsp dark soy sauce
- 2 tbsp gochujang paste
- 1 thumb-sized piece of ginger peeled and minced
- 2 tbsp light brown sugar
- 2 tbsp rice wine
- 2 garlic cloves peeled and minced
- ½ tsp black pepper
- 1 grated sweet apple* no need to peel
- 1 tbsp toasted sesame oil
- 2 tbsp vegetable oil
Salad:
- 120 g (2/3 cup) dry quinoa
- 1 chicken or vegetable stock cube crumbled
- 100 g (approx 3 cups) baby salad leaves
- seeds from half a pomegranate
- half a cucumber cut into ribbons using a potato peeler
- 1 red bell pepper deseeded and sliced
- 1 ripe mango peeled and chopped into small chunks
- 1 jalapeno chilli thinly sliced
- 3 radishes thinly sliced
- 1 tsp sesame seeds I used a mixture of black and white sesame seeds
- 2 spring onions scallions, sliced into thin strips
Instructions
- Place the sirloin steaks in the freezer for 30 minutes to firm up slightly, then slice thinly against the grain using a sharp knife.
- Place the sliced steak into a large bowl and add all of the bulgogi ingredients except for the vegetable oil. Mix together thoroughly, then cover with clingfilm and place in the refrigerator for 3-4 hours to marinate.
- Cook the quinoa as per the pack instructions, along with the crumbled stock cube (for extra flavour). Leave to cool slightly and fluff with a fork.
- Once the steak has marinated, heat the vegetable oil in a large frying pan on a high heat. Scoop out the steak using a slotted spoon, allow any excess sauce to drip off, then fry the steak in the hot oil. Use a set of tongs to separate the steak sliced during cooking, and cook on a high heat until cooked through and slightly charred. Remove from the heat.
- Arrange the salad leaves between three bowls and top with the cooked quinoa. Sprinkle the pomegranate seeds on top of the quinoa. Arrange the cucumber, bell pepper slices, mango, jalapeno slices, and radishes in the bowls.
- Divide the bulgogi between the bowls and sprinkle on the sesame seeds. Top with the spring onions and serve.
Nutrition
Calories: 632kcal | Carbohydrates: 60g | Protein: 42g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 1096mg | Fiber: 6g | Sugar: 25g
Prep Time: 20minutes Cook Time: 10minutes | Total Time: 30 minutes | Servings: 3
Barbell & Trap Bar Training
In this bulletin we discuss Lactate & Brain Health. . .
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates