eCook Meal
Korean Venison Rice Bowl
with pickled cucumber, sesame oil & spicy mayo
We’re making one of Korea’s most popular dishes today, Chef! If you haven’t tried bibimbap before, you will discover why it’s a global favourite as you take a forkful of fluffy jasmine rice, topped with carrots, spinach, & spring onion fried in sesame oil. Soy venison strips, pickled cucumber, and an optional egg bring bags full of umami, and a spicy mayo drizzle the flair.
Serving guide
Choose your portion size.
RICE & SHINE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Cucumber
In a bowl, combine the vinegar, 10ml [20ml]|#7DA0D7 of water, and 5ml [10ml]|#7DA0D7 of sweetener. Add the Cucumber and toss until fully coated. Set aside to pickle.
SPICY MAYO & VEG
In a small bowl, combine the mayo and the Gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the carrot, and the spinach until slightly softened, 2-3 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
SOY-GOOD VENISON
Return the pan to high heat with a drizzle of oil. Pat the venison strips dry with paper towel. When hot, sear the venison until browned, 20-30 seconds (shifting occasionally). Add the soy sauce and 5ml [10ml]|#7DA0D7 of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 1 [2]|#7DA0D7 egg/s and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the Cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed Carrot and Spinach, fried venison, and pickled Cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the spring onion greens. Tuck in, Chef!
RICE & SHINE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Cucumber
In a bowl, combine the vinegar, 10ml [20ml]|#7DA0D7 of water, and 5ml [10ml]|#7DA0D7 of sweetener. Add the Cucumber and toss until fully coated. Set aside to pickle.
SPICY MAYO & VEG
In a small bowl, combine the mayo and the Gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the carrot, and the spinach until slightly softened, 2-3 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
SOY-GOOD VENISON
Return the pan to high heat with a drizzle of oil. Pat the venison strips dry with paper towel. When hot, sear the venison until browned, 20-30 seconds (shifting occasionally). Add the soy sauce and 5ml [10ml]|#7DA0D7 of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 1 [2]|#7DA0D7 egg/s and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the Cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed Carrot and Spinach, fried venison, and pickled Cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the spring onion greens. Tuck in, Chef!
RICE & SHINE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Cucumber
In a bowl, combine the vinegar, 30ml [40ml]|#7DA0D7 of water, and 15ml [20ml]|#7DA0D7 of sweetener. Add the Cucumber and toss until fully coated. Set aside to pickle.
SPICY MAYO & VEG
In a small bowl, combine the mayo and the Gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the carrot, and the spinach until slightly softened, 3-4 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
SOY-GOOD VENISON
Return the pan to high heat with a drizzle of oil. Pat the venison strips dry with paper towel. When hot, sear the venison until browned, 20-30 seconds (shifting occasionally). Add the soy sauce and 15ml [20ml]|#7DA0D7 of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 3 [4]|#7DA0D7 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the Cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed Carrot and Spinach, fried venison, and pickled Cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the spring onion greens. Tuck in, Chef!
RICE & SHINE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Cucumber
In a bowl, combine the vinegar, 30ml [40ml]|#7DA0D7 of water, and 15ml [20ml]|#7DA0D7 of sweetener. Add the Cucumber and toss until fully coated. Set aside to pickle.
SPICY MAYO & VEG
In a small bowl, combine the mayo and the Gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the carrot, and the spinach until slightly softened, 3-4 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
SOY-GOOD VENISON
Return the pan to high heat with a drizzle of oil. Pat the venison strips dry with paper towel. When hot, sear the venison until browned, 20-30 seconds (shifting occasionally). Add the soy sauce and 15ml [20ml]|#7DA0D7 of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 3 [4]|#7DA0D7 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the Cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed Carrot and Spinach, fried venison, and pickled Cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the spring onion greens. Tuck in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R108.96
for 4 servings · R27.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sesame Oil needs 20 mlOrganic Sesame Oil 250 ml 250 ml at R130.00 · 8% of packR10.40
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Spinach needs 200 gWhole Spinach 350 g 350 g at R22.99 · 57% of packR13.14
-
Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Gochujang needs 20 mlRoasted Tomato and Gochujang Pasta Sauce 375 ml 375 ml at R77.99 · 5% of packR4.16
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
Not in the Woolies basket — source these elsewhere:
- Low Sodium Soy Sauce
- Kewpie Mayo
- Rice Wine Vinegar
- Free-range Venison Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Korean Venison Rice Bowl?
The preparation time for Korean Venison Rice Bowl with pickled cucumber, sesame oil & spicy mayo is between 20 and 35 minutes.
What is the total time required to make Korean Venison Rice Bowl with pickled cucumber, sesame oil & spicy mayo?
The total time required to make Korean Venison Rice Bowl with pickled cucumber, sesame oil & spicy mayo is between 35 and 50 minutes.
How many servings does Korean Venison Rice Bowl provide?
4 servings
What are the main ingredients in Korean Venison Rice Bowl?
Carrot, Cucumber, Free-range Venison Strips, Gochujang, Jasmine Rice, Kewpie Mayo, Low-Sodium Soy Sauce, Rice Wine Vinegar, Sesame Oil, Spinach, Spring Onion, Spring Onions
What is the nutritional information of Korean Venison Rice Bowl?
Calories: 820, Carbs: 71 grams, Fat: grams, Protein: 53.7 grams, Sugar: 9.6 grams, Salt: 2127 grams
How do I prepare Korean Venison Rice Bowl?
BIBIMBAP!: Make a bed of jasmine rice. Top with the sautéed carrot and spinach, fried venison, and pickled cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the spring onion greens. Tuck in, Chef! OPTIONAL EGG: Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 1 [2]|#7DA0D7 egg/s and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the cucumber. SOY-GOOD VENISON: Return the pan to high heat with a drizzle of oil. Pat the venison strips dry with paper towel. When hot, sear the venison until browned, 20-30 seconds (shifting occasionally). Add the soy sauce and 5ml [10ml]|#7DA0D7 of sweetener. Remove from the pan, season, and cover. SPICY MAYO & VEG: In a small bowl, combine the mayo and the gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the carrot, and the spinach until slightly softened, 2-3 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover. PICKLED CUCUMBER: In a bowl, combine the vinegar, 10ml [20ml]|#7DA0D7 of water, and 5ml [10ml]|#7DA0D7 of sweetener. Add the cucumber and toss until fully coated. Set aside to pickle. RICE & SHINE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Korean Venison Rice Bowl?
Carrot, Cucumber, Free-range Venison Strips, Gochujang, Jasmine Rice, Kewpie Mayo, Low-Sodium Soy Sauce, Rice Wine Vinegar, Sesame Oil, Spinach, Spring Onion, Spring Onions
How many calories does Korean Venison Rice Bowl have?
820 calories
How much fat content does Korean Venison Rice Bowl have?
grams