Korean beef rice bowls
Sweet, spicy gochujang beef over rice with crunchy veg and a fried egg.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Beef mince500 g
- Gochujang chilli paste60 g
- Soy sauce30 ml
- Basmati rice300 g
- Carrots200 g
- Cucumber½ cucumber
- Free-range eggs4 eggs
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Soya, Egg.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Put the rice on to cook following the pack instructions.300 g basmati rice
- Heat a large frying pan over a high heat and brown the mince for 6 to 8 minutes, breaking it up, until crisp in places. Stir in the gochujang, the soy sauce and a teaspoon of sugar and cook for 1 minute.500 g beef mince60 g gochujang chilli paste30 ml soy sauce
- Grate the carrot and slice the cucumber. Fry the eggs in a little oil for 3 minutes, until the whites are set and the yolks still soft.200 g carrots½ cucumber4 eggs
- Build bowls of rice, beef, carrot and cucumber, with a fried egg on top of each.
Let the mince get dark and crispy before adding the sauce. It soaks it all up.
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