Crazy good Korean minced beef with rice and herb salad

• Serves: 4
• Difficulty: hard
• Prep time: 5 minutes
• Cooking time: 30 minutes

• 

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Ingredients

Korean Beef
450g   beef mince
4         large garlic cloves (minced)
2 tbsp  minced fresh ginger
3 tbsp  soy sauce
2 tbsp  packed brown sugar
1 tbsp  sesame oil
2 tsp    chili garlic sauce
1/4 tsp ground black pepper
1 1/2 cups of Spekko Long Grain Parboiled Rice

Pickled cucumber
1/2 cucumber
1    cup water
1/3 cup white wine vinegar
1/4 cup sugar
1 tsp salt

To Garnish
Spring onion curls
1/4 cup toasted black & white sesame seeds
Fresh coriander leaves
Whole and sliced radish
Yellow chilis

Method

Beef & Rice

1. In a large skillet over medium to medium-high heat, brown the beef mince. Break it up into smaller pieces with a spatula as it cooks. When the beef is about halfway browned, stir in garlic and ginger, and continue to cook until beef is no longer pink. Drain off any fat.
2. In a small bowl, combine soy sauce, brown sugar, sesame oil, chili garlic sauce, and black pepper. Pour over browned beef and fold to combine. Simmer for a minute or two, until thoroughly warmed.
3. Cook the Spekko Long Grain Parboiled Rice according to instructions on the packet.


Pickled cucumbers

1. Slice cumbers into desired shape
2. Mix the pickling ingredients together in a Tupperware container and stir until sugar is dissolved. Add the cucumbers and store in the fridge for a least 1 hour before serving.


To serve
Serve the Korean beef on top of the Spekko Long Grain Parboiled Rice and garnish with pickled cucumber, spring onion, sliced radish, coriander and chilli.