A vibrant Korean dish that features easy to find ingredients, loads of vegetables, and steaming hot rice. Short on time? The vegetables can be prepared a few days in advance as they only get tastier the longer they sit! Yum!
Servings: 4
Pin it!
Ingredients:
- 1 lb ground beef
- 3 Tbsp GF soy sauce
- 2 tsp sesame oil
- 2 Tbsp sesame seeds (plus 1 teaspoon)
- 1 Tbsp rice wine vinegar (plus 1 teaspoon)
- 4 Tbsp sugar (plus 1 teaspoon)
- 8 cloves garlic (minced)
- 1 tsp mirin
- 3 Tbsp Korean fermented red pepper paste (ensure yours is GF!)
- 1 large bunch green onions (sliced)
- 12 oz mung bean or soy bean sprouts
- 16 oz baby spinach
- 1 oz dried shiitake mushrooms
- 1 large English cucumber (also called hot house)
- 1 large carrot (julienned, matchstick cut)
- 4 eggs
- 2 tsp vegetable oil
- 2 ½ tsp kosher salt
- 4 portions short grain white rice (cooked, should be hot for serving)
Instructions:
- fill a large pot with water and 2 tsp kosher salt, bring to a boil. While waiting for the water to boil thinly slice the English cucumber leaving the seeds and skin on. Place the sliced cucumber into a bowl and add ½ tsp kosher salt. Toss the cucumbers so they're all coated with the salt and set aside.
- When the water has come to a boil move 2 cups of the boiling water into a heat proof bowl or mug and add the dried shiitakes to it. Allow to sit for 20 minutes.
- While the shiitakes are rehydrating add the bean sprouts to the boiling water and cook for 2 minutes. When cooked using a spider, a fine mesh strainer, or tongs move the bean sprouts to a colander. Do not drain the boiling water from the pot.
- Rinse the bean sprouts under cool water and when they are cool enough to handle squeeze the water from them. Add the squeezed bean sprouts to a bowl and add 2 cloves minced garlic, 2 sliced green onions, 2 tsp gf soy sauce, and 1/2 tsp sesame oil. Mix together so the bean sprouts are coated and set aside.
- Next add the spinach to the boiling water and cook for 2 minutes or until the spinach has turned bright green and has become soft. Pour the spinach into a colander over the sink draining the boiling water. Save the pot for cooking the beef. Rinse the spinach with cold water and squeeze the water from the spinach. Move the squeezed spinach to a bowl and add 2 tsp gf soy sauce, 1 tsp sugar, 2 cloves minced garlic, 1 Tbsp sesame seeds, and 1 tsp sesame oil. Mix together well, and set aside.
- Remove your shiitake mushrooms from the water and trim the stems off. Slice the mushrooms into strips and place them into a bowl and add 1 tsp gf soy sauce. Set aside.
- Your cucumbers by now should have water surrounding them in the bowl. Rinse the cucumbers and squeeze the water from them. Move the squeezed cucumbers to a bowl and add 1 tsp gf soy sauce, 1 tsp mirin, 1 tsp rice wine vinegar, ½ tsp sesame oil, and 1 tsp sesame seeds. Mix together well, and set aside.
- Julienne your carrots. Place in a bowl and set aside.
- In the pot used to boil your water wipe the pot dry. and add 1 tsp vegetable oil. Over medium-high heat add the ground beef, remaining sliced green onion, and 4 cloves minced garlic, and 1 Tbsp soy sauce. Brown the beef and then add 1 Tbsp fermented red pepper paste, 1 Tbsp rice wine vinegar, 2 Tbsp sugar, 1 Tbsp sesame seeds and stir well. Cook for 2 minutes longer and remove from heat. Taste for seasoning and adjust as necessary.
- In a small bowl whisk together 2 Tbsp fermented red pepper paste, 2 Tbsp sugar and 2 Tbsp water. This is a sauce to drizzle over the top. Thin with more water as desired.
- In a small skillet over medium-high heat add 1 tsp vegetable oil and crack your eggs into the pan. Fry your eggs until desired doneness and remove from the pan.
- To assemble: Place rice at the bottom of the bowl and top with desired amount of each of your prepared vegetables, meat, and a fried egg. Drizzle the sauce over and mix everything together before eating. Enjoy!
Did you make this recipe? I'd love to see it!
@FlavorSlut #FlavorSlut @flavorslutofficial #FlavorSlut http://facebook.com/flavorslut
