Quick Bulgogi Mince Bowl
Minced meat isn’t traditionally used in a Korean bulgogi, but using a minced beef, pork or even a veggie mince makes this an easy and quick meal that’s still full of flavour. Great for a quick weeknight meal and our Tomato & Chilli Couscous makes a lovely change from rice. Kimchi is optional but really is a tasty addition.
In a bowl mix together the rice wine vinegar, sugar, chilli flakes and a pinch of salt for the pickled cucumber. Add the cucumber and toss to coat.
In a separate bowl mix together the soy sauce, sugar, rice wine and sesame oil.
Heat the oil in a large frying pan or wok over a medium heat. Add the onion and fry for 4-6 minutes until softened. Add the garlic and ginger and cook for 1 minute until fragrant. Tip in the beef and cook, breaking up with the spoon, until cooked browned all over. Stir in the sauce and season well with black pepper. Increase the heat to medium-high heat and str-fry until the beef is cooked through and slightly caramelised and the sauce has reduced. Add the spring onions and half the sesame seeds and toss through.
Meanwhile prepare the couscous according to the packet instructions.
To serve, divide the couscous, bulgogi mince and cucumber between two bowls and top with some kimchi (if using). Sprinkle with the remaining sesame seeds and fresh herbs.
- For the Pickled Cucumber
- ¼ cucumber, sliced thinly with a peeler or chopped
- 1 tbsp rice wine vinegar
- 1 tsp sugar
- pinch of chilli flakes
- For the Bulgogi Mince
- 2 tbsp soy sauce
- 1 tbsp light brown sugar
- 1 tbsp rice wine/mirin
- 2 tsp sesame oil
- 1 tbsp sunflower/vegetable oil
- ½ onion, peeled and finely chopped
- 2 cloves of garlic, minced
- 3cm fresh root ginger, grated
- 250g minced beef, pork or veggie mince
- freshly ground black pepper
- 2 spring onion, sliced
- 2 tsp sesame seeds, toasted
- To Serve
- 1 tbsp chopped coriander
- 1 tbsp chopped mint
- shop bought kimchi, to serve (optional)