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Korean pulled beef bowl
Korean pulled beef bowl
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Korean pulled beef on rice and quinoa blend with veggies.
Ingredients:
  • 800g beef chuck steak
  • 255.00 gm beef stock
  • 42.00 gm soy sauce
  • 2 tsp korean chilli paste
  • 16.00 gm brown sugar
  • 4cm piece ginger, grated
  • 4 garlic cloves, crushed
  • 2 tsp sesame oil
  • 750.00 ml brown rice and quinoa
  • 3 carrots, cut into batons
  • 1 red capsicum, cut into batons
  • 3 zucchini, cut into batons
  • 2 green onions, shredded
  • 9.00 gm black sesame seeds
  • Kimchi, to serve (optional)
Instructions:
  • Score the beef with a sharp knife without cutting all the way through to enhance flavor absorption. Add beef to a 3L (12 cup) slow cooker with Massel Liquid Stock Beef Style, soy sauce, chilli paste, sugar, ginger, garlic, and 1 teaspoon sesame oil. Ensure beef is coated well. Cover and cook on high for 4 hours or until beef is tender.
  • Transfer the beef to a cutting board and use two forks to shred the meat. Add cooking liquid to your desired level of moisture.
  • Cook the rice and quinoa according to the instructions on the packets simultaneously.
  • In a hot wok, stir-fry carrot and capsicum for 3 minutes in vegetable oil. Then, add zucchini and the rest of the sesame oil, stir-frying for an additional minute until just tender.
  • Divide the rice into serving bowls and layer with the beef and vegetables. Sprinkle with onion and sesame seeds before serving with kimchi on the side, if desired.

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