Korean-inspired beef rice bowl with cucumber, kimchi and a fried egg on a home kitchen counter — A rice bowl topped with sticky gochujang beef, cucumber, kimchi and a fried egg with a soft yolk.

Korean-Inspired Beef Rice Bowls

Name: Korean-Inspired Beef Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 500g beef mince; 1 tsp oil; 3 garlic cloves, crushed; 1 tsp grated ginger; 1 tbsp gochujang; 2 tbsp low-salt soy sauce; 1 tbsp honey; 1 tsp rice vinegar; 1 tsp sesame oil; ¾ tsp Authentic Lahori All Purpose Mix; Cooked rice; Cucumber, kimchi and fried eggs to serve

Leave the mince alone for two minutes so it browns instead of stewing. Sticky rather than watery, and done in half an hour.

Prep

15 mins

Cook

15 mins

Total

30 mins

Serves

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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

Make sureLeave the first side alone
Watch forEvaporate every drop
Watch forSticky, not watery

Ingredients

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Method

8 steps

Combine the gochujang, soy, honey, vinegar, sesame oil and AL Mix.
Heat the oil in a wide pan over high heat.
Add the beef and leave it undisturbed for 1–2 minutes to develop browning.
Make sure
Leave the first side alone
Let the beef make firm contact with the hot pan for 1–2 minutes before breaking it apart. That first crust builds the flavour.
Break it apart and continue frying until properly browned and any released water has evaporated.
Watch for
Evaporate every drop
Continue frying until released water has gone and the mince sounds like it is sizzling rather than simmering.
Add the garlic and ginger.
Cook for 30 seconds.
Pour in the sauce and stir over high heat for 2–3 minutes until sticky rather than watery.
Watch for
Sticky, not watery
The sauce should reduce to a shiny glaze that clings to the beef and leaves the base of the pan almost dry.
Taste before adding any additional seasoning.
Serve over rice with cucumber, kimchi, spring onions and a fried egg.
Mayonnaise mixed with a little gochujang also works as a finishing sauce.

If it does not come out right

The faults this dish actually has. Open one for the fix.

How much spice blend per person?

Allow 4 g of an all-purpose South Asian spice blend per person for a curry – about one level teaspoon – which is 16 g for a family of four, or roughly 2 g for every 100 g of raw meat or vegetables.

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