Recipe
Mid-week special: Korean rice bowls
Mix, match and serve your favourite proteins and veggies over rice with a Korean kick.
By Chrissie Swan
Rice bowls are your friend. With a base of fluffy rice and a good, tasty protein, you can’t go wrong. This one is Korean because of the kimchi and gochujang, but you could add edamame and kewpie for a Japanese touch.
SERVES 4
Ingredients to make Korean rice bowls recipe
1 tablespoon sesame oil
3 garlic cloves, crushed
(or 3 teaspoons jarred garlic)
3 spring onions, finely sliced,
plus extra to serve
500 g beef mince (I always get
coarsely minced chuck steak
from the butcher – it’s worth it)
2 tablespoons soy sauce
2 tablespoons oyster sauce
½ tablespoon gochujang (optional)
2 tablespoons honey
225 g (1 ½ cups) frozen
corn kernels
3 tablespoons liquid from a jar of
pickles (or 2 tablespoons rice wine
vinegar plus 1 tablespoon
caster sugar)
2 small carrots, shredded
TO SERVE
steamed rice
1 Lebanese cucumber, sliced
kimchi (optional)
sesame seeds (optional)
How to make Korean rice bowls recipe
Heat the sesame oil in a large frying pan over medium heat. Add the garlic and spring onion and cook for 2–3 minutes or until softened. Add the mince and cook for 5–6 minutes, breaking up the lumps with a wooden spoon, until browned all over.
Add the soy sauce, oyster sauce, gochujang (if using) and honey to the pan and cook for 3 minutes or until well browned.
Remove from the heat and keep warm. Combine the liquid from the pickles and carrot in a bowl and set aside for a minimum of 10 minutes to pickle. (If you don’t have pickle juice, just combine the vinegar and sugar in a bowl and stir until the sugar dissolves.)
Cook the corn in a saucepan of salted boiling water for 1–2 minutes or until tender. Drain and set aside. Divide the steamed rice among serving bowls. Top with the mince, corn, pickled carrot, cucumber, kimchi (if using) and extra spring onion, then finish with a sprinkling of sesame seeds, if you like.
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Images and text from The Shortcut Queen by Chrissie Swan, published by Plum, RRP: $44.99, photography by Mark Roper.
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