Ingredients
- 250g Mince beef
- 4 cloves garlic, minced, or finley chopped
- 3 Table spoons Gochujang
- 2 x 1/2 tsp Squid brand fish sauce
- 3 tsp Lee kum kee Sesame oil
- 1 & 1/2 tsp Obento Mirin seasoning
- 2 tbsp Obento Rice wine vinegar
- 3 tablespoons Lee kum kee Premuim soy sauce
- 50g button mushrooms, peeled and sliced
- Kewpie Mayonaise for dressing
- 2 scallions (spring onions for Australian readers)
- 1 medium sized carrot julienne or finely sliced
- 1 medium cucumber sliced radially
- 1 & 1/2 cups medium grain rice
- 2 large eggs
- 50g Kimchi
- 1 Hass Avocado
- some neutral oil (for frying)
- sesame seed for dressing (optional)
- furikake seasoning for dressing (optional)
Method
- Peel and julienne your medium size carrot into sticks approximately 4 cm in length. set them in a bath of rice wine vinegar and a tsp of sugar to pickle while you prep all other ingredients
- Slice your cucumbers to desired thickness ( I like mine about 5mm)Prepare a mixture of 1 finely chopped clove of garlic, 1 table spoon of gochujang, 1/2 a tsp of sugar, a dash of fish sauce, 1 tsp of premium soy sauce
- Place cucumbers in a jar and pour the mixture over them. Close the lid of the jar and give a vigorous shake (bruising the cucumbers a little softens them and allows the mixture to soak in)
- In a small bowl, mix the following amounts to make your mince beef sauce.3 cloves of finely chopped garlic, 1 tsp fish sauce, 2 table spoons of gochujang, 1 tsp of Mirin seasoning, 2 tablespoons of premium soy sauce and 1 tablespoon of rice wine vinegar. Mix thoroughly and set aside.
- Peel and slice button mushrooms, taking the stems off is optional. I prefer them so I leave them on
- In a neutral oil, on high heat. You want them to crisp and brown on the outsides. the high heat should stop them going soggy
- Slice your avocado to desired thickness and set aside all vegetables and your kimchi for plating.
- Boil your rice using the absorption method.I use the 10-5-5. 10 mins high heat boiling lid off, 5 mins low heat lid on, 5 mins no heat steaming lid on. Fluff the rice with a wooden spoon.
- Seperate the green and white sections of your scallion, finely slice both parts, set the green aside for garnishing.
- In a pan using neutral oil on a low heat, fry your white section of your scallions.
- To the same pan add your mince beef. Turn the heat up to medium and brown the meat and stir to evaporate excess water.
- When very little water remains, add your sauce mixture and remove pan from the heat stirring to ensure an even coating.
- Fry your eggs in a neutral oil
- Plate your rice, beef and vegetables. add your fried egg to the top and garnish with furikake seasoning, sliced green scallions and serve.A not on plating, I like to balance the flavours to opposite end of the bowl. I place meat at the top across from the musrooms, i will then plate the cucumbers on the left and kimchi to the right.then in the remaining space i will place any other vegetables to ensure each part compliments and challenges the flavour of the piece it is touchingBon appetit
Product used in recipe
- Squid Brand - Fish Sauce
- Kewpie - Mayonnaise Sriracha Flavour
- Obento - Mirin Seasoning
- Lee Kum Kee - Premium Soy Sauce
- Obap - Kimchi
- Obento - Rice Wine Vinegar
- Lee Kum Kee - Sesame Oil
- Kewpie - Mayonnaise
