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.
Korean-style Vegan B*ef Bowl with Brown Rice, Avocado & Pickled Salad
A classic Korean-style BBQ bowl, with a vegan twist: tender plant-based shredded b*ef, coated in a sweet and spicy gochujang maple sauce. Pair with fluffy brown rice, creamy avocado and a tangy pickled salad, made with crunchy cucumber and bright carrot ribbons. This one's a real winner!
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 tsp sesame seeds (Sesame)
- 1 avocado
- 1 tbsp maple syrup (maple syrup(100%))
- 4 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)
- 180g vegan b*ef (water, pea protein, sunflower oil, sodium alginate, natural and smoked flavourings, veggie red colouring (carrot and radish concentrate), vegebrite malt colouring (malted barley extract), alcohol vinegar (10%))
- 1 handful of fresh coriander
- 4 spring onion
- 1 unwaxed lime
- 1 midi cucumber
- 1 carrot
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 732
Protein: 26g
Carbs: 67g
Fat: 40g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 180g vegan b*ef (use half) (water, pea protein, sunflower oil, sodium alginate, natural and smoked flavourings, veggie red colouring (carrot and radish concentrate), vegebrite malt colouring (malted barley extract), alcohol vinegar (10%))
- 1 avocado (use half)
- 4 spring onion
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 4 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 tsp sesame seeds (use half) (Sesame)
- 1 midi cucumber (use half)
- 1 carrot (use half)
Nutritional Information
Calories: 739
Protein: 26g
Carbs: 67g
Fat: 40g
Korean-style Vegan B*ef Bowl with Brown Rice, Avocado & Pickled Salad
A classic Korean-style BBQ bowl, with a vegan twist: tender plant-based shredded b*ef, coated in a sweet and spicy gochujang maple sauce. Pair with fluffy brown rice, creamy avocado and a tangy pickled salad, made with crunchy cucumber and bright carrot ribbons. This one's a real winner!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a small bowl, a sieve & a peeler
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
Pickle the salad & do the prep
- Meanwhile, peel the carrot and cucumber into ribbons
- In the medium bowl, combine the carrot and cucumber with the juice from the lime and a pinch of salt. Set aside to pickle
- Thinly slice the spring onions. Roughly chop the coriander
Sizzle the b*ef
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the spring onion and cook for 2-3 mins, until softened. Season with salt and pepper
- Add the b*ef, gochujang and maple syrup and cook for a further 4 mins, until piping hot and golden
- Stir through half the coriander
Finishing touches
- Dice the avocado into 1cm chunks
- In the small bowl, combine the avocado with the remaining coriander, 1 tsp olive oil and a pinch of salt
Plate up
- Stir the pickling liquid from the salad through the rice. Season to taste
- Share between bowls, arranging the Korean-style b*ef, avocado, pickled salad and rice into sections. Garnish with the sesame seeds
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