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Photograph of Korean Minced Beef and Rice with Sesame, Chilli and Ginger

Korean Minced Beef and Rice with Sesame, Chilli and Ginger

Spicy, quick to prepare, luscious minced beef loaded with Korean flavours and served with rice. Unbelievably quick to prepare and astoundingly good to eat. Serves 3 - 4

Course Dinner, Lunch, Supper
Cuisine Korean
Keyword basmati rice, Ginger, gochujang, minced beef
Prep Time 10 minutes
Cook Time 15 minutes
Author Susan

Ingredients

For the beef –

  • 2 - 3 teaspoons vegetable oil
  • 1 onion, peeled and roughly chopped
  • 1 medium to large carrot or 2 small carrots, washed, top removed and roughly chopped (no need to peel)
  • 25g ginger, peeled and roughly chopped
  • 16g garlic, peeled (roughly 4 – 6 cloves)
  • 500g lean minced beef. I like 5% fat.

The sauce:

  • 6 tablespoons soy sauce - I like Kikkoman
  • 60g/ 3 tablespoons runny honey
  • 2 tablespoons mirin – (See Recipe Notes for alternatives.)
  • 4 teaspoons roasted sesame oil
  • 50g/2 tablespoons gochujang
  • white part of 4 spring onions, trimmed and finely chopped

To serve –

  • cooked rice - preferably sticky rice or long grain
  • green part of the spring onions, thinly sliced
  • chopped coriander or parsley
  • sesame seeds
  • red chilli flakes or thin slices of fresh red chilli

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Cook the rice: according to packet instructions. I put this on before I start the beef.

  3. First cook the meat and vegetables: finely chop the onion and carrot. I do this in a small food processor but you can do this by hand.

  4. Heat the vegetable oil over a moderately high heat and add the onion and carrots. Cook for 4 minutes until softened and lightly caramelised. Stir from time to time.

  5. Meanwhile finely chop the ginger and garlic – again I do this in a small food processor but you can also do this by hand.

  6. Add the ginger and garlic to the carrot and onions and cook for a further minute.

  7. Add the minced beef and cook until browned. Break up the beef as you mix it. It should only take 4 – 5 minutes.

  8. Make the sauce whilst the beef and vegetables cook: finely chop the white parts of the spring onions. I do this in a mini food processor.

  9. Mix all the ingredients together – the honey, soy sauce, mirin, sesame oil, gochujang, spring onion.

  10. Whisk to thoroughly mix

  11. Add the sauce to the beef: when the beef is ready, add the sauce.

  12. Stir to mix and bring to the boil.

  13. Cook for 2-3 minutes until the beef in completely covered in the sticky, sweet glossy sauce and it is piping hot.

  14. To serve: serve over rice, preferably sticky rice. Garnish with sesame seeds, sliced chilli or red chilli flakes, the green part of the spring onion, finely sliced, and some coriander or parsley.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • (small) food processor
  • frying pan
  • saucepan or rice cooker

Alternative Ingredients:

Mirin - if you do not have any mirin, replace with:

  • 1 tablespoon and 2 teaspoons dry sherry and add an extra teaspoon of honey, or
  • 1 tablespoon and 2 teaspoons white wine and add an extra teaspoon of honey, or
  • 1 tablespoon and 2 teaspoons stock or water and 1 teaspoon honey for alcohol free.

Gochujang -

If you do not have any gochujang, replace with or ¼ - ½ teaspoon chilli flakes