Taking inspiration from the Korean bibimbap, the Korean beef rice bowl, courtesy of Marley Spoon, is nourishing and full bodied. Stir-fried with every vegetable under the rainbow and Korean gochujang chilli paste to create a rich and balanced meal. Gochujang is Korea’s most celebrated condiment and is rich in vitamins B2 and C, known to lower stress levels and improve digestive health, leaving you feeling full and in balance.
Korean Beef Rice Bowl with Rainbow Vegetables
GF* if ingredients are substituted
300g short grain rice
2 tablespoons of sesame oil
120g Korean gochujang chilli paste
500g beef mince
2 tablespoons of mirin
5g black sesame seeds
2 tablespoons of vegetable oil
1 tablespoon of soy sauce * use Tamari to make GF
Sea salt and pepper
Rinse the rice until the water runs clear. Heat one tablespoon of sesame oil in a medium saucepan over medium heat. Add the rice and stir for one minute to coat the grains.
Add 450ml water to the pan and cover with a lid. Bring to the boil, then reduce heat to low and cook for 12 minutes or until the rice has absorbed the water. Turn off the heat and stand, covered, for five minutes. Use a fork to fluff up the grains.
While the rice is cooking, peel the carrots, then shred the carrot and zucchini using a julienne peeler or box grater. Cut the capsicum into 1cm chunks, discarding the seeds. Whisk 2 eggs and 1 tablespoon of chilli paste (see cooking tip) a small bowl. Put the beef and the remaining chilli paste in a separate bowl and stir to combine.
Heat one tablespoon of vegetable oil in a large frypan over medium-high heat. Add the egg mixture and swirl to coat the base of the pan. Cook for 2-3 minutes until the egg lifts easily from the sides, and then loosely roll up the omelette. Transfer to a board, cool slightly, then cut into strips. Coarsely chop the coriander, including the stems.
Heat one tablespoon of vegetable oil in the same pan over medium-high heat. Stir-fry the beef mixture for five minutes or until cooked through. Remove from the pan.
Meanwhile, combine the mirin, one tablespoon of soy sauce (or GF tamari sauce) and remaining one tablespoon of sesame oil in a large bowl. Add the rice, omelette, carrot, zucchini, capsicum and black sesame seeds, season with salt and pepper and toss to combine. Divide the rice mixture among bowls, top with the beef and scatter with the coriander to serve.