Korean Beef Bowl
Directions
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.
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.
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.
Meanwhile, 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.
- 1/2 cup long grain rice
- 1/4 cup McKenzie's Green Split Peas
- 1/4 cup McKenzie's Australian Yellow Split Peas
- 600g rump steak
- 1 tbs Korean gochujang paste
- 1 tbs soy sauce
- 1 tsp brown sugar
- 1 tsp rice wine vinegar
- 2 cm piece ginger, finely grated
- 1 garlic clove, crushed
- 1/4 tsp sesame oil
- 80g salad greens
- 1 Lebanese cucumber, finely sliced
- 1 red capsicum, diced
- 3 radishes, finely sliced
- 1/3 cup kimchi
- 2 tsp toasted sesame seeds
- 2 spring onions, finely sliced
