The internet seems to agree that there are some Korean origins to this recipe but I’m afraid that I have to put quotes around the name “Korean” as I’ve not been to Korea myself and can’t therefore vouch for its authenticity.
As you’ll see from my other recipes when I get a lot of inspiration from one source I will try and credit them for the nudge in the right direction, but it has to be said that of all of the recipes I’ve tried and tweaked over the past few months this has to be the one with the least variation. Yes, some might have a little more soy sauce or a little less ginger but they are amazingly consistent on the key ingredients and I’ve just winged it here and am happy with the outcome.
Indeed any sort of consensus on ingredients in a recipe is a strong indicator that everyone is on to a good thing – this is a delicious, quick meal that can be whipped up in next to no time. It delivers on flavour and gives a lot more punch than you’d expect given the lack of effort needed and the somewhat dull appearance. Just my kind of dish!
"Korean" Beef Bowl
- 30 g Soft Brown Sugar
- 30 ml Light Soy Sauce
- 1 tbsp Sesame Oil
- 1 tsp Chilli Flakes
- 1 tbsp Vegetable Oil
- 2 cm Ginger Root, peeled and grated
- 2 cloves Garlic, crushed
- 250 g Lean Beef Mince
- 2 Spring Onions, thinly sliced
Add the sugar, soy sauce, sesame oil and chilli flakes into a small bowl, whisk together and then put to one side for later.
Heat the vegetable oil in a frying pan over a medium heat, before adding the garlic and ginger. Stir fry for a minute or so, until they become fragrant but make sure they don't burn.
Add the mince and fry until it's browned all over, making sure to break apart any lumps as it cooks. Once browned add in the soy sauce mixture and stir to coat all of the meat. Leave over the heat for a few more minutes until everything is cooked through, adding in the sliced spring onions in the final minute.
Serve with steamed rice