| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Korean |
| Diet | Other |
| Preparation | Moderate |
| Calories | 752 |
| Fat | 37g |
| Saturates | 11g |
| Protein | 37g |
| Carbs | 66g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a jug, combine 2 tsp soya sauce, 2 tbsp rice vinegar, ½ tsp caster sugar, gochujang paste, white sugar and 2 tsps white sesame seeds to make the gochujang sauce and set aside.
In a separate jug, combine 4 tbsp soya sauce, 2 tbsp rice vinegar, ½ tsp caster sugar sesame oil and toasted sesame seeds. Pour half of the mixture into a glass or ceramic dish, then stir in 1 tablespoon of gochujang sauce. Finely slice the beef into strips. Add the sliced beef to the dish and toss to coat. Set aside the remaining soya sauce mixture and gochujang sauce for later.
Peel and finely slice the garlic and ginger. Finely slice the mushrooms and julienne the carrot.
Heat 1 tablespoon of peanut oil in a wok or large frying pan over a high heat. Add the garlic and ginger and sauté for 10 seconds. Add the beef, spreading it out in the pan to sear for 30 seconds on one side before stir-frying until just cooked. Transfer to a plate and pour over any pan juices.
In the same wok, add another tablespoon of oil. Stir-fry the mushrooms and carrots for approx. 1 minute, then add the spinach, bean shoots, and reserved soya sauce mixture. Cook for a further minute until the vegetables are just wilted. Set aside.
Meanwhile, heat the remaining 2 tablespoons of oil in a non-stick frying pan and cook the eggs to your preference.
Divide the rice among bowls, top with the beef and sprinkle over extra sesame seeds. Arrange the stir-fried vegetables, kimchi, sliced cucumbers and fried eggs around the beef. Finish with a spoonful of gochujang sauce.
