Korean Beef Bowls

Serves 4

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Ingredients:

• 1 teaspoon grated garlic

• 1 teaspoon grated ginger

• 2 tablespoons soy sauce

• 1 tablespoons brown sugar

• 1 tablespoon gochujang paste

• 1 teaspoon rice vinegar

• 1 tablespoon sesame seeds, plus extra to garnish

• 1 tablespoons extra-virgin olive oil

• 500g lean beef mince

• 2 spring onions, thinly sliced

• 250g microwavable basmati rice pouch

• 1 cup (240g) kimchi

• 1 carrot, julienned

• 1 Lebanese cucumber, sliced into half moons

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Method

1. In a small bowl, whisk together the garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar and sesame seeds until combined. Set aside.

2. Heat oil in a large frying pan over medium–high heat. Add mince and cook until browned, about 4-5 minutes, breaking it up as it cooks. Pour in stir-fry sauce and stir well to coat the beef. Simmer for 2–3 minutes until the sauce thickens slightly. Turn the heat off and stir through the spring onion.

3. Divide the basmati rice among four bowls and/or containers. Top with the Korean beef mixture and a generous serving of kimchi, carrot and cucumber. Garnish with extra sesame seeds and spring onion.

4. Enjoy!