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
Collect together your equipment (see Recipe Notes below) and ingredients.
Cook the rice: according to packet instructions. I put this on before I start the beef.
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.
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.
Meanwhile finely chop the ginger and garlic – again I do this in a small food processor but you can also do this by hand.
Add the ginger and garlic to the carrot and onions and cook for a further minute.
Add the minced beef and cook until browned. Break up the beef as you mix it. It should only take 4 – 5 minutes.
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.
Mix all the ingredients together – the honey, soy sauce, mirin, sesame oil, gochujang, spring onion.
Whisk to thoroughly mix
Add the sauce to the beef: when the beef is ready, add the sauce.
Stir to mix and bring to the boil.
Cook for 2-3 minutes until the beef in completely covered in the sticky, sweet glossy sauce and it is piping hot.
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.
Equipment:
Alternative Ingredients:
Mirin - if you do not have any mirin, replace with:
Gochujang -
If you do not have any gochujang, replace with or ¼ - ½ teaspoon chilli flakes