Serves: 4
Cook Using:
Method
- For the pickle combine all pickle ingredients together and bring to the boil
- Allow to cool and then cover the carrots and cucumbers in airtight container
- For best results allow the pickles to set for24hrs before eating
- Once these are made they can be stored in your fridge for weeks
- In sauce pan – fry off the vegetables in oil and then add the beef
- Brown all ingredients before adding the chilli paste
- Season and keep warm
- Boil rice in salted water 12 – 15 mins until tender, drain, reserve
- Arrange the Pak choi and Chinese leaf into serving bowl with warm rice
- Garnish with pickles
- Lastly add the warm Korean spiced beef and serve
Ingredients
- 500 g Beef mince
- 1-2 tsp Korean chilli paste
- 1 single Onion diced
- 1-2 sticks Celery diced
- 1-2 tbsp Fresh ginger grated
- 1 single Red chilli diced
- 2 cloves Garlic crushed
- 1-2 tbsp Vegetable oil
- 1 tbsp Salt
- 1 tbsp Pepper
Salad, garnish
- 200 g Brown rice washed
- 1-2 single Carrots grated
- 1 single Cucumber deseeded, sliced
- 1 packet Pak choi picked
- 1 head Chinese leaf shredded
Pickle liquid
- 300 ml White wine vinegar
- 200 g Sugar
- 100 g Water
