Korean-Style Beef Bowls

Ingredients

• 600 gextra-lean ground beef (95%)
• 2¼ tbsplow-sodium soy sauce
• 1½ tbspbrown sugar
• 1¾ tbspfresh ginger, grated
• 3cloves garlic
• 2 tsptoasted sesame oil
• 240 gdry long-grain white or basmati rice
• 200 gEnglish cucumber
• 1¼ tbsprice vinegar
• 120 gkimchi
• 1¼green onions
• 1¼ tspsesame seeds

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Thinly slice the cucumber and toss it with the rice vinegar and a pinch of salt. Leave to pickle while the beef cooks.

3. Mix the soy sauce, brown sugar, ginger, garlic and sesame oil.

4. Heat a large skillet over medium-high heat. Add the beef and break it up, cooking until browned and it reaches 71°C (160°F), about 6 minutes.

   6 min timer

5. Pour in the sauce and simmer for 2 minutes until the beef is glazed.

   2 min timer

6. Serve over the rice with the pickled cucumber and kimchi, and top with green onion and sesame seeds.

Storing and reheating

Keeps 4 days.