Speedy Korean Beef Rice

• 500 gbeef mince
• 1 tbspvegetable oil
• 3cloves garlic, finely grated
• 15 gfresh ginger, finely grated
• 3 tbspsoy sauce
• 1 tbspgochujang
• 1 tbsphoney
• 1 tspsesame oil
• 2 x 250gpre-cooked jasmine rice pouches
• 3spring onions, thinly sliced
• 1 tbspsesame seeds, toasted
• 2eggs, fried, optional (optional)
• 1 tspchilli flakes
• Fine salt and black pepper

Method

1. 1Whisk the soy sauce, gochujang and honey together in a small bowl until smooth. This is your glaze; set it within arm's reach of the hob, because once the beef is in the pan things move quickly.
2. 2Season the beef mince generously with salt and pepper. If frying the optional eggs, reserve 1 tsp of the vegetable oil. Heat the remaining oil in a wide stainless or cast-iron pan over high heat until it shimmers and just starts to wisp. Add the mince in a single even layer and don't touch it for 2–3 minutes; you want the underside deeply crispy and almost mahogany. If your pan looks crowded, do it in two batches; all at once and water comes out, and you've boiled the meat instead of crisping it.
3. 3Break the mince apart and toss for another 2 minutes so you get crispy edges throughout rather than evenly browned mince. Drop the heat to medium.
4. 4Add the grated garlic and ginger and stir for 30 seconds; just until fragrant and pale gold.
5. 5Pour the glaze straight into the hot pan and let it bubble fiercely for 20–30 seconds, swirling the pan so it lifts the sticky brown bits off the base and turns into a glossy lacquer that coats every strand of beef. Take off the heat and stir through the sesame oil. Taste; most of the salt comes from the soy, but a final pinch of salt and a crack of pepper ties it together.
6. 6Heat the rice pouches according to the packet. If you're frying the eggs, get a separate nonstick pan hot with the reserved teaspoon of oil and fry until the whites are crisp and lacy at the edges and the yolks still wobble when you nudge the pan; that runny yolk is the sauce for the rice.
7. 7Divide the rice between four bowls. Pile the crispy gochujang beef on top, share the two optional fried eggs between the bowls if using, and finish with the sliced spring onions, toasted sesame seeds and a pinch of chilli flakes scattered over the lot.

Per serving

kcal

586

protein

27.4g

fibre

1.7g

carbs

45.3g

fat

32.9g