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How to make Korean beef bowl

Yield = 4
Prep 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.