eCook Meal
Gochujang Venison Bowl
with steamed broccoli & edamame beans
Get your greens in with the tastiest way possible, Chef! A bed of steamed, bright green broccoli & plump edamame beans are crowned with sweet pops of corn. Next comes the pan-seared venison strips, coated in a umami-rich gochujang & bulgogi sauce, a deeply layered duo created especially for you by our clever UCOOK Chefs! Served with delicate spring onion greens and dollops of mayo for creaminess.
Serving guide
Choose your portion size.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Corn & VENISON
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil (if necessary). Sear the venison until browned, 2-3 minutes (shifting occasionally). Remove from the pan and season.
Gochujang & BULGOGI SAUCE
Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. Return the pan to medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 2-3 minutes (shifting occasionally). Add the garlic and the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the Gochujang (to taste) and the bulgogi sauce. Simmer until thickening, 1-2 minutes (shifting occasionally). Remove the pan from the heat and add back the venison strips.
GREEN IS GREAT
While the sauce in on the go, place another pan over medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water and the edamame beans, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
WHAT A TASTY PLATE
Make a bed of the steamed broccoli and edamame beans. Top with the charred Corn, then the saucy venison strips. Dollop over the mayo and finish off with the spring onion greens and sesame seeds. Dinner is ready, Chef!
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Corn & VENISON
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil (if necessary). Sear the venison until browned, 2-3 minutes (shifting occasionally). Remove from the pan and season.
Gochujang & BULGOGI SAUCE
Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. Return the pan to medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 2-3 minutes (shifting occasionally). Add the garlic and the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the Gochujang (to taste) and the bulgogi sauce. Simmer until thickening, 1-2 minutes (shifting occasionally). Remove the pan from the heat and add back the venison strips.
GREEN IS GREAT
While the sauce in on the go, place another pan over medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water and the edamame beans, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
WHAT A TASTY PLATE
Make a bed of the steamed broccoli and edamame beans. Top with the charred Corn, then the saucy venison strips. Dollop over the mayo and finish off with the spring onion greens and sesame seeds. Dinner is ready, Chef!
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Corn & VENISON
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil (if necessary). Sear the venison until browned, 2-3 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
Gochujang & BULGOGI SAUCE
Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. Return the pan to medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 3-4 minutes (shifting occasionally). Add the garlic and the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the Gochujang (to taste) and the bulgogi sauce. Simmer until thickening, 2-3 minutes (shifting occasionally). Remove the pan from the heat and add back the venison strips.
GREEN IS GREAT
While the sauce in on the go, place another pan over medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water and the edamame beans, cover with a lid, and simmer until al dente, 2-3 minutes. Remove from the pan and season.
WHAT A TASTY PLATE
Make a bed of the steamed broccoli and edamame beans. Top with the charred Corn then the saucy venison strips. Drizzle over the mayo and finish off with the spring onion greens. Dinner is ready, Chef!
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Corn & VENISON
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil (if necessary). Sear the venison until browned, 2-3 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
Gochujang & BULGOGI SAUCE
Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. Return the pan to medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 3-4 minutes (shifting occasionally). Add the garlic and the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the Gochujang (to taste) and the bulgogi sauce. Simmer until thickening, 2-3 minutes (shifting occasionally). Remove the pan from the heat and add back the venison strips.
GREEN IS GREAT
While the sauce in on the go, place another pan over medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water and the edamame beans, cover with a lid, and simmer until al dente, 2-3 minutes. Remove from the pan and season.
WHAT A TASTY PLATE
Make a bed of the steamed broccoli and edamame beans. Top with the charred Corn then the saucy venison strips. Drizzle over the mayo and finish off with the spring onion greens. Dinner is ready, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R249.10
for 4 servings · R62.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Mayo needs 160 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 35% of packR40.44
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Broccoli Florets needs 600 gBroccoli Florets 500 g 500 g at R51.99 · 1.20× packR62.39
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Gochujang needs 40 mlRoasted Tomato and Gochujang Pasta Sauce 375 ml 375 ml at R77.99 · 11% of packR8.32
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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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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White Sesame Seeds needs 40 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
Not in the Woolies basket — source these elsewhere:
- Bulgogi Sauce
- Free-range Venison Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Gochujang Venison Bowl?
The preparation time for Gochujang Venison Bowl with steamed broccoli & edamame beans is between 25 and 45 minutes.
What is the total time required to make Gochujang Venison Bowl with steamed broccoli & edamame beans?
The total time required to make Gochujang Venison Bowl with steamed broccoli & edamame beans is between 40 and 60 minutes.
How many servings does Gochujang Venison Bowl provide?
4 servings
What are the main ingredients in Gochujang Venison Bowl?
Broccoli Florets, Bulgogi Sauce, Corn, Edamame Beans, Free-range Venison Strips, Fresh Ginger, Garlic Clove, Garlic Cloves, Gochujang, Mayo, Spring Onion, Spring Onions, White Sesame Seeds
What is the nutritional information of Gochujang Venison Bowl?
Calories: 779, Carbs: 55 grams, Fat: grams, Protein: 63 grams, Sugar: 22.4 grams, Salt: 2010 grams
How do I prepare Gochujang Venison Bowl?
GOCHUJANG & BULGOGI SAUCE: Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. Return the pan to medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 2-3 minutes (shifting occasionally). Add the garlic and the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the gochujang (to taste) and the bulgogi sauce. Simmer until thickening, 1-2 minutes (shifting occasionally). Remove the pan from the heat and add back the venison strips. WHAT A TASTY PLATE: Make a bed of the steamed broccoli and edamame beans. Top with the charred corn, then the saucy venison strips. Dollop over the mayo and finish off with the spring onion greens and sesame seeds. Dinner is ready, Chef! GREEN IS GREAT: While the sauce in on the go, place another pan over medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water and the edamame beans, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season. CORN & VENISON: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil (if necessary). Sear the venison until browned, 2-3 minutes (shifting occasionally). Remove from the pan and season. SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Gochujang Venison Bowl?
Broccoli Florets, Bulgogi Sauce, Corn, Edamame Beans, Free-range Venison Strips, Fresh Ginger, Garlic Clove, Garlic Cloves, Gochujang, Mayo, Spring Onion, Spring Onions, White Sesame Seeds
How many calories does Gochujang Venison Bowl have?
779 calories
How much fat content does Gochujang Venison Bowl have?
grams