Korean-style Denver Steak Bibimbap with Brown Basmati, Rainbow Veg & Gochujang

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp chilli paste (use half)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
2 tbsp gochujang paste (use half) (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
1 tbsp white miso paste (use half) (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
1 unwaxed lime (use half)
80g green beans (use half)
1 onion (use half)
1 Denver steak
1 carrot (use half)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 pak choi (use half)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	519Kcal
	390kJ	2171kJ
Fat	3.2g	18g
of which saturates	0.8g	4.7g
Carbohydrates	9g	47g
of which sugars	2.9g	16g
Protein	7.7g	43g
Salt	0.29g	1.6g
Fibre	1.7g	9.2g

Ingredients

1 unwaxed lime
1 onion
80g green beans
2 tbsp gochujang paste (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
2 Denver steaks
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 pak choi
1 carrot

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	519Kcal
	447kJ	2171kJ
Fat	3.6g	18g
of which saturates	1.0g	4.7g
Carbohydrates	10g	47g
of which sugars	3.3g	16g
Protein	8.8g	43g
Salt	0.33g	1.6g
Fibre	1.9g	9.2g

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Ready in 20 High protein 5 plants Low sat fat Balanced

Korean-style Denver Steak Bibimbap with Brown Basmati, Rainbow Veg & Gochujang

Prep time: 15 mins

Total time: 20 mins

Cuisine: Korean

Food group: Beef

Our take on a Korean bibimbap stars juicy Denver steaks from British beef, sizzled to perfection and served on top of a vibrant rice bowl - we're talking nutty brown basmati rice, tender green beans, bright carrots and leafy pak choi, all infused with fiery gochujang and umami miso. Drizzle with a lime and chilli sauce, for an extra kick, and you're ready to dig in.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a medium frying pan, a small bowl & a grater

Do the prep

Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper.
Thinly slice the onion. Trim and cut the pak choi into bite-sized pieces. Coarsely grate the carrot (peel optional). Trim and cut the green beans into thirds. Quarter the lime

Fried rice time

Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the onion, green beans and carrot and cook for 4-5 mins, until softened. Add the pak choi to the pan, cook for 1 min, then add the rice and cook for a further 3 mins. Stir through the miso, gochujang and half the lime juice

Get sizzlin'

Meanwhile, heat the medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well. For thicker steaks, cook for an additional 30 secs on each side). Quickly sear the edges of the steaks, then leave to rest
In the small bowl, mix the chilli paste with the remaining lime juice and a pinch of salt

Plate up

Slice the steaks against the grain
Share the veggie fried rice between bowls, topped with the steaks. Drizzle over the chilli drizzle (for those who'd like more heat)