Korean Beef Bowl
4 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tsp coconut oil
- 15 g garlic, finely chopped or puree
- 15 g ginger, finely chopped or puree
- 500 g 5% fat beef mince
- 30 g honey
- 60 ml soy sauce
- 10 ml sesame oil
- 1 tsp chilli flakes
- 1 tbsp corn flour
- 200 ml water
- 1 carrot, grated
- 3 spring onions, chopped
Method
- In a bowl, whisk together the soy sauce, honey, sesame oil, chilli flakes, water, and cornflour until smooth. This is your sticky, glossy magic.
- Get a large pan properly hot, then add the mince. Break it up and fry for around 10 minutes until it’s deeply browned and slightly crispy. This is where all the flavour comes from—no pale, sad mince allowed.
- Push the mince to the sides to make a little well, then add the garlic and ginger. Fry for about 30 seconds until fragrant. Your kitchen should smell ridiculous at this point.
- Pour the sauce into the pan, stir everything together, and let it simmer for 4–5 minutes. The sauce will thicken and coat the mince beautifully.
- Stir through the grated carrot and spring onions for freshness and crunch. That’s it—done. Serve immediately over rice or however you fancy.