Crazy Good Korean Minced Beef with Rice and Herb Salad
Crazy Good” does not even begin to describe how delicious this Korean-style beef dish is. Garnished with sesame seeds, spring onion curls, pickled cucumber and chillies, the mince is served on perfectly cooked Spekko Long Grain Parboiled Rice.
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For the crackers
2 cups cooked Spekko Saman Brown Rice (or use leftover rice)
1 Tbsp olive oil
Pinch of salt
Pinch of pepper
½ tsp smoked paprika
50 ml finely grated Pecorino cheese
For the beetroot dip
500 g beetroot
1 Tbsp olive oil
1 Tbsp Greek yoghurt
½ tsp ground cumin
2 tsp balsamic vinegar
2 tsp lemon juice
For the spiced butternut dip
500 g butternut
2 Tbsp olive oil
¼ tsp chili flakes
¼ tsp cinnamon
½ tsp smoked paprika
2 tsp lemon juice
For the pea and parsley dip
1 cup peas, blanched
½ cup cream cheese
1 Tbsp parsley, roughly chopped
2 Tbsp olive oil
2 Tsp lemon juice
Preheat the oven to 180 °C and line a baking tray with baking paper.
First make the crackers: Put the rice, olive oil, salt and pepper into a food processor. Blend until it forms almost a dough. You may need to add a splash of water.
Add the smoked paprika and pecorino cheese and blitz quickly until evenly mixed. Test seasoning.
Roll the rice mixture into balls and place them on the tray, keeping a decent amount of space between each ball.
Place another piece of baking paper on top, and press the balls down to make flat circles, about 2 mm thick. It will be easiest to use an object with a flat bottom, like a glass. Remove the top paper and place the tray in the oven. Bake until golden and crispy. Keep the oven on for baking the beetroot and butternut for the respective dips.
To make the beetroot dip: Peel and quarter the beetroot. Place them on a baking tray and drizzle with the olive oil. Season with some salt and pepper. Roast until soft. Allow to cool.
Once the beetroot has cooled, place it in a blender with all the remaining ingredients. Blend until smooth, and season to taste.
To make the spiced butternut dip: Peel and cube the butternut and place the pieces on a baking tray. Drizzle with the olive oil and season with salt and pepper. Roast in the oven until soft.
Place the butternut in the blender with the other ingredients and blend until smooth, adding a dash of water if it’s too stiff. Season with salt and pepper to taste.
To make the pea and parsley dip, place all the ingredients into a blender and blend until smooth. Season to taste with salt & pepper.
Serve the rice crisps on a platter with the trio of dips.