Ingredients
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For the Sauce:
- 3 garlic cloves, freshly grated
- 1 inch ginger, freshly grated
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp olive oil or sesame oil
- 1 tbsp gochujang, adjust to taste
- 1 tsp rice vinegar
- 1 tsp sesame seeds
For the Stir-Fry:
- 2 tbsp olive oil
- 500 g ground beef
- 2 scallions, green parts finely sliced, half reserved for garnish
- 200 ml beef stock
For Serving:
- 1 cup basmati or jasmine rice
- 1 carrot, julienned
- 1/2 cucumber, finely diced
Instructions
- In a small bowl, whisk together the garlic, ginger, soy sauce, brown sugar, oil, gochujang, rice vinegar, and sesame seeds until combined. Set aside.
- Cook the rice according to package instructions.
- Heat olive oil in a large pan over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks.
- Pour the sauce over the beef and stir to coat well. Add half of the scallions and simmer for 2 to 3 minutes, until slightly thickened but still saucy.
- Divide rice between bowls. Top with the Korean beef and spoon over the juices. Finish with carrot, cucumber, remaining scallions, and extra sesame seeds if you like. Serve warm.
- Prep Time: 5 minutes
- Cook Time: 10 minutes