Name: Korean Minced Beef and Rice with Sesame, Chilli and Ginger
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 - 3 teaspoons vegetable oil; 1 onion, peeled and roughly chopped; 1 medium to large carrot or 2 small carrots, washed, top removed and roughly chopped (no need to peel); 25g ginger, peeled and roughly chopped; 16g garlic, peeled (roughly 4 – 6 cloves); 500g lean minced beef. I like 5% fat.; 6 tablespoons soy sauce - I like Kikkoman; 60g/ 3 tablespoons runny honey; 2 tablespoons mirin – (See Recipe Notes for alternatives.); 4 teaspoons roasted sesame oil; 50g/2 tablespoons gochujang; white part of 4 spring onions, trimmed and finely chopped; cooked rice - preferably sticky rice or long grain; green part of the spring onions, thinly sliced; chopped coriander or parsley; sesame seeds; red chilli flakes or thin slices of fresh red chilli

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Spicy, quick to prepare, luscious minced beef loaded with soy sauce, honey, gochujang, ginger and garlic. Served with rice to soak up that glorious sauce, so you can enjoy it right to the bottom of the bowl! Unbelievably quick to prepare and astoundingly good to eat; we all need a few recipes up our sleeve which can be knocked together in 20 minutes from start to finish!

I’m posting mostly Christmas orientated recipes in December, so I wanted to post something today a little different but which might also be useful heading into this hectic month ahead of us.

How to make Korean Minced Beef and Rice with Sesame, Chilli and Ginger

Collect the ingredients together:

For the beef –

vegetable oil
onion
carrot
ginger
garlic

For the sauce –

soy sauce
honey
mirin – can replace with sherry or white wine and extra honey
roasted sesame oil
gochujang or chilli flakes
white part of spring onions

To serve –

cooked rice
green part of the spring onions
chopped coriander or parsley
sesame seeds
red chilli flakes or thin slices of fresh red chilli

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

1 Finely chop the white parts of the spring onions

Add the sauce to the beef and serve:

Add the sauce to the beef.
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 is piping hot.
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.

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