Ingredients
Enjoy our delicious Korean beef with sticky rice
Ingredients
- 50g Werther’s Original Butter Candies, ground to a fine powder
- 1 tbsp olive oil
- 4 spring onions, sliced, green and white ends separated
- 2 garlic cloves, finely grated
- 1 thumb-size piece of ginger, finely grated
- 500g beef mince
- 6 tbsp rice vinegar or white wine vinegar
- ¼ cucumber, thinly sliced
- 2 small carrots, cut into matchsticks or coarsely grated
- 1½ tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 limes, 1 juiced, 1 cut into wedges
- 400g tenderstem broccoli
- 2 x 250g pouch cooked sticky rice
- 1 tbsp sesame seeds
Instructions
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Heat the olive oil in a non-stick frying pan, then add the white parts of the spring onions, garlic and ginger. Cook for 5 mins, before tossing in the beef, breaking it up with a spoon. Sizzle for 15 mins, until the beef is cooked through and starting to turn golden.
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Meanwhile, in a large bowl, mix 10g of the ground Werther’s Original Butter Candies with the vinegar, a large pinch of salt and 4 tbsp boiling water until the Werther’s have dissolved. Add the cucumber and carrots, stirring well, then set aside to pickle.
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In a separate bowl, mix the remaining 40g of ground Butter Candies, gochujang paste, soy sauce, mirin, lime juice and some black pepper. Pour the mixture over the beef and cook for a further 2 mins until caramelised. Steam or boil the broccoli for 3 mins and heat the rice according to the pack instructions.
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Serve the beef alongside the rice and broccoli and top with some of the pickle, the green parts of the spring onion, lime wedges and sesame seeds.
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Makes: approx. 4 servings
Prep Time: 40 minutes
