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Korean beef bowl recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious Korean beef and rice bowl ready in just 40 minutes, ideal for hectic school nights.
Ingredients:
  • 266.00 gm brown rice
  • 18.40 gm rice bran oil
  • 1 egg, lightly beaten
  • 3cm piece fresh ginger, peeled, finely grated
  • 500g lean beef mince
  • 125.00 ml Korean BBQ bulgogi sauce and marinade
  • 2 carrots
  • 2 Lebanese cucumbers, thinly sliced
  • 2 green onions, thinly sliced
  • 40.00 ml roasted peanuts, roughly chopped
  • 1.50 gm sesame seeds
  • Sriracha chilli sauce, to serve
Instructions:
  • Prepare the rice using the absorption method as directed on the packet.
  • Heat a wok over medium-high heat and add 1 teaspoon of oil, swirling to coat. Pour in the egg and swirl to evenly coat the base of the wok. Allow it to cook undisturbed for 1 minute or until set. Transfer the cooked egg to a chopping board, roll it up, and thinly slice.
  • In a sizzling wok, pour in the remaining oil and toss in the aromatic garlic and ginger. Stir constantly for 30 seconds until fragrant. Crank up the heat to high and introduce the mince to the party. Use a wooden spoon to break up the mince as it sizzles away for 6 to 8 minutes until beautifully browned and fully cooked. Next, pour in the bulgogi sauce and stir vigorously for 2 minutes until the sauce thickens to perfection.
  • Transform carrots into elegant ribbons with a julienne peeler or thinly slice for a delicate texture.
  • Portion the rice evenly into individual serving bowls. Layer each bowl with the savory mince mixture, carrot, cucumber, thin omelette strips, onion slices, crushed peanuts, and sprinkle with sesame seeds. Finish it off by drizzling a touch of chili sauce before serving.

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