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Korean Beef Rice Bowl

Posted by Stephanie Goh on

This was a hit with the adults and kids, especially the unassuming pickled cucumbers that whet up the appetite. We enjoyed how the grated ginger removed the beefy smell, and the whole dish was appetizing but not oily. With the rainy season coming on and off, the aroma of the ginger also brought much warmth to our taste buds.

Ingredients:

  • 1 Cucumber
  • 1 clove Garlic
  • 2.5cm piece Ginger
  • 0.5 small bunch Spring Onion
  • 4 Servings Steamed Rice
  • 300g Lean Ground Beef
  • 1.5 tbsp Honey
  • 1 tbsp All-Natural Distilled Vinegar
  • 1 tbsp Soy Sauce
  • 0.5 tsp Toasted Sesame Oil
  • 1 tbsp Kombu Powder
  • 1 tsp Hainanese Chicken Rice Powder

      Method:

      1. In a salad bowl, combine and mix together vinegar and honey.
      2. Trim off and discard the ends of the cucumber, slice the cucumber crosswise into very thin rounds. Add to the salad bowl, toss, and store in the fridge till ready to serve.
      3. Mince garlic and grate ginger, add to a bowl.
      4. To the garlic and ginger, add soy sauce, sesame oil, 1 tsp honey, Kombu powder and Hainanese Chicken Rice Powder.
      5. Preheat a skillet and add ground beef to cook for 3-4 minutes, breaking it apart while cooking.
      6. Add the soy sauce mixture and some of the spring onions (save the rest for garnishing) to the beef, stir to combine and cook for another 1-2 minutes.
      7. Serve with rice, beef and cucumbers, garnish with spring onions.

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