Korean beef bowl
No matter if you are planning an elaborate menu or simply going in advance for tomorrow Korean beef bowl. This recipe stems from several years of enjoying it in kitchen. I realize that adding a couple ingredients into your recipe adds thickness into that which is ordinarily bland. You may well be looking for milder foods to make together with your leftovers. Great and gentle Korean beef bowl perfect for post-vacation. The ingredients in this recipe receive your tongue thumping, and have become waist-friendly when you want a'snack' after a busy getaway. Using several components as choices, this soup is filled using a fall and hot flavor which produces it tasty. The perfect Korean beef bowl to warm up you on cold winter days. Best for employing leftover. Serving-size are a significant component in your daily diet plan. You should compare the exact sum of this food you normally eat to the serving size recorded on the label. Eating large portions or portions may result in fat gain.
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How to make Korean beef bowl
Yield = 4Prep time: 0:15
Cook time: 0:25
Total time: 0:40
Ingredients
- 1 1/3 cups brown rice
- 1 tablespoon rice bran oil
- 1 egg, lightly beaten
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, peeled, finely grated
- 500g lean beef mince
- 1/2 cup Korean BBQ bulgogi sauce and marinade
- 2 carrots
- 2 Lebanese cucumbers, thinly sliced
- 2 green onions, thinly sliced
- 2 tablespoons roasted peanuts, roughly chopped
- 1/2 teaspoon sesame seeds
- Sriracha chilli sauce, to serve
Method
- Step 1 Cook rice following absorption method on packet.
- Step 2 Meanwhile, heat wok over medium-high heat. Add 1 teaspoon oil. Swirl to coat. Add egg. Swirl to coat base of wok. Cook, without stirring, for 1 minute or until set. Transfer to a chopping board. Roll up. Thinly slice.
- Step 3 Add remaining oil to wok. Add garlic and ginger. Stir-fry for 30 seconds or until fragrant. Increase heat to high. Add mince. Cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until browned and cooked through. Add bulgogi sauce. Cook, stirring, for 2 minutes or until sauce has boiled and reduced.
- Step 4 Using a julienne peeler, cut carrots into long thin strips, or thinly slice.
- Step 5 Divide rice among serving bowls. Top with mince mixture, carrot, cucumber, omelette, onion, peanuts and sesame seeds. Drizzle with chilli sauce. Serve.
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