I can still remember the first time I tasted Korean food. It was in the late 1980's and at a restaurant very near to where my ex Sister in Law had her office. There was a Korean Buffet restaurant very nearby and we went there for lunch one day. For me it was love at first bite.
Korean food is traditionally very spicy . . . using ingredients such as soy, ginger, garlic, spring onions, mustard, red chilies, bean paste, wine . . . Kimchi is a Korean pickle which is very hot and very addictive. I keep saying that I am going to make my own one day . . . and perhaps one day I will.
Today I had some very lean steak mince that I wanted to use up and I was surfing the net looking for something to do with it. I wanted something different and yet very tasty. I happened upon this recipe for Korean Beef here. It looked really delicious and very quick to make. The flavour combination also seemed pretty authentic.
I was not disappointed. It was not only very quickly made, but the end results were very tasty indeed. I think it's a new favourite around here. I can't say that it would totally replace my other favourite version which uses marinated steak . . . but as a quick substitute it went down a real treat.
Quick, easy, economical and delicious. I use extra lean ground beef for this. Anything else would be too greasy.
454g of extra lean minced steak (about 1 pound)
66g of soft light brown muscovado sugar (1/3 cup, packed)
60ml low sodium soy sauce (1/4 cup)
1 TBS extra virgin sesame oil
3 tsp garlic paste
(or 3 cloves, peeled and crushed)
1/2 tsp ginger paste
1/2 tsp crushed red chilies (or to taste)
fine sea salt and freshly ground black pepper to taste
1 bunch of spring onions, washed, trimmed and chopped
sticky rice to serve
Heat a large skillet over medium heat. Add the oil. Once it is heated crumble in the ground beef and scramble fry it until it is evenly browned and no longer pink. Add the ginger and garlic pastes. Cook, stirring until the mixture becomes very fragrant, about 1 minute. Stir in the brown sugar, soy sauce and crushed chilies. Heat through to blend flavours. Season to taste. Serve hot, spooned over sticky rice and garnished with spring onions.