Korean Beef Bowl
Korean Beef Bowl
Step 1
Rinse the rice and peas and add them to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 17 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate until required.
Step 2
Combine the paste, soy, sugar, vinegar, ginger and garlic. Mix well. Set aside 1 1/2 tablespoons for the dressing, combining it with the sesame oil. Toss the remainder with the steak, coat well and set aside for at least 15 minutes.
Step 3
Cook steak in a frying pan over a medium high heat. Cook for approximately 4-5 minutes each side, depending on thickness or until cooked to your liking. Set aside and allow to rest.
Step 4
Divide chilled rice mixture between serving bowls, accompany with the salad mix, cucumbers and capsicum. Thinly slice the beef and add to salad. Finish off with a drizzle of the reserved dressing, radishes, kimchi, sesame seeds and spring onions.
BBQ the steaks instead of pan frying for that flame grilled flavour.
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