KOREAN BEEF SALAD ON RICE
Ingredients
250g Jasmin rice, rinsed well and drained
500g rump steaks, fat removed and sliced 1cm thick
2 tbsp vegetable oil
For the Marinade:
1 tbsp soy sauce, sesame oil and caster sugar together
5g gingers peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 tsp sesame seeds, sprinkle reserved for serving
For the Salad:
100g carrot, ribboned with a peeler
1/2 cucumber, peeled and thinly sliced
Salt
1 cos lettuce, washed and leaves roughly torn
1 spring onion, trimmed and thinly sliced
Handful coriander leaves
1 tbsp rice wine vinegar, fish sauce, sesame oil and caster sugar together
To serve:
4 tbsp mayonnaise & 1 tbsp gochujang mix together
Method
Place the rice into a saucepan and add enough water to reach 1cm above the level of the rice. Bring to a boil, reduce the heat then cover
Cook for 25 mins without uncovering then allow to stand for 5 mins. Uncover and gently fluff up the rice, re-cover and reserve
Meanwhile, mix the marinade ingredients in a medium sized bowl. Add steak and mix well to coat. Leave to marinade of 10 mins
Put the carrot and cucumber into a bowl, add large pinch of salt, mix well and rest for 10 minutes. Rinse the vegetables under plenty of running water, then squeeze dry in handfuls
Place the rinsed vegetables in a bowl with the lettuce, spring onion and coriander. Pour over the dressing mix and toss to combine. Reserve
Heat a wok or frying pan over high heat, then add 2 tablespoons of vegetable oil. Drain beef from the marinade then add to the wok in batches, stir frying for 2 - 3 mins until just starting to brown. Add to the salad
Mix the chilli mayo well. Serve the salad on top of the rice topped with a dollop of the chilli mayo and a sprinkle of toasted sesame seeds