Mixed Rice with Vegetables & Beef
400g short-grain white rice
300g beef sirloin, very thinly sliced
2½ tbsp soy sauce
2 tsp roast sesame seed oil
3 garlic cloves, crushed
3 spring onions, very finely chopped
½ tsp ground black pepper
150g carrots, cut into very thin strips (or julienned)
300g courgette, quartered lengthways and cut into thin slices
150g cucumber, halved lengthways, deseeded and thinly sliced
150g daikon radish, peeled cut into julienne strips
150g bean sprouts
200g shitake mushrooms, sliced
sunflower or vegetable oil, to fry
soy sauce, to season
roasted sesame seed oil, to season
sesame seeds, to serve
a few leaves of salad cress, to serve
3 tbsp gochujang chilli paste
1 tbsp soy sauce
1 tbsp roasted sesame seed oil
2 garlic cloves, crushed
1 tbsp sugar or maple syrup
In a bowl combine together all the sauce ingredients and set to one side. In another bowl, mix together all the ingredients for the beef marinade, add in the sliced beef, cover and set aside for 30 – 60 minutes.
Cook the rice according to the packet instructions. Keep warm.
Meanwhile, fill a large pan with water and bring it to a rolling boil. One by one, blanch the carrots, courgette, cucumber and radish for 1 minute and the beansprouts for 2½ minutes. Use a slotted spoon or sieve to remove them from the water, drain fully. Season each vegetable with ½ teaspoon roasted sesame seed oil and soy sauce, keeping the vegetables separate at all times.
Heat 1 tablespoon sunflower oil in a pan. Add in the mushrooms and stir-fry over a high heat for 4–5 minutes until softened. Remove from the pan and season with ½ teaspoon roasted sesame seed oil and soy sauce.
In the same pan, add in the spinach and sprinkle over 2 teaspoons water. Fry over a high heat for a few minutes, stirring all the time, until the spinach has wilted. Remove the spinach from the pan, squeeze out any excess water and season as before with the ½ teaspoon roasted sesame seed oil and soy sauce. In Korea, these vegetables are served at room temperature so don’t worry about keeping them warm.
In the same pan, add the marinated beef. Stir-fry over a very high heat for 3 – 5 minutes, until the sauce has reduced a little and the meat is cooked through.
In a clean pan, fry the eggs to your liking.
Serve the hot rice in four individual bowls; place one egg onto the centre of the rice, then arrange the vegetables and meat around it. Sprinkle over some sesame seeds and watercress and serve immediately with the gochujang sauce. Start with a couple of spoonfuls of the sauce and mix everything together well. Add more gochujang sauce to taste.
Recipe courtesy of "Our Korean Kitchen" by Jordan Bourke and Rejina Pyo - click here to purchase.