Korean Beef Kimchi Rice Bowl

Ingredients

• 220 g lean beef mince
• 180 g basmati rice
• 1/2 large cucumber
• 1 large carrot
• 80 g spinach
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp gochujang
• 1 tsp soy sauce
• 1 tsp honey
• 80 g kimchi
• 1 tsp sesame seeds

Method

1. Step 1

   Rinse the 180 g basmati rice, cook it until tender, and fluff it with a fork.

2. Step 2

   Measure out the 220 g lean beef mince and break it up with your hands so it browns evenly in the pan.

3. Step 3

   Dice the cucumber (1/2 large), cut the carrot into matchsticks (1 large), and roughly chop the spinach (80 g).

4. Step 4

   Put the lean beef mince in a bowl, add 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and toss until every piece is lightly coated.

5. Step 5

   Cook the beef in a hot pan for 5 to 6 minutes, breaking it up with a spatula until browned.

6. Step 6

   In a small bowl, stir together the ingredients for the gochujang soy glaze until smooth and balanced. Add a splash of water if you want it thinner.

7. Step 7

   Quickly cook the sturdier vegetables in the same pan for 2 to 4 minutes so they stay bright and slightly crisp, then keep the raw vegetables for topping.

8. Step 8

   Build the bowl with the basmati rice, add the cooked lean beef mince, arrange the vegetables around it, drizzle over the sauce, and finish with kimchi and sesame seeds.