For those of you who make the Korean braised beef, this recipe is a play on that. Here I have used beef mince and served it as a Bibimbap style meal. It was yum!
1 small onion
1 small pear – cored and chopped
15g fresh ginger, peeled - about a 3cm thumb
4 garlic cloves
1/2 T sesame oil
3 T tamari or soy
2 T mirin or apple or pear juice (or 1/2 T honey and 2T water)
If you have it, some leftover kimchi is delicious blended in too
500-600g beef mince
1 -2 cups water
1 carrot, grated (optional)
Rice to serve
Vegetables - I used 2 carrots, dried sliced shiitake mushrooms - about a 40g packet, a large handful of silverbeet and baby kale
cucumber on top for crunch
Blend the first 7 ingredients until smooth.
Heat some oil in a large pan and fry the beef mince until browned. Add in the puree, a grated carrot and a cup of water and bring to a simmer on low for 30-60 minutes. You want the liquid all evaporated. You can add more water as needed so the mince is nice and tender. When done, check the seasoning and adjust to your taste.
Meanwhile get the rice on and prep the vegetables. Soak the dried shiitakes in boiling water.
To cook the vegetables, heat a little oil and sesame oil in a pan and add carrot and the soaked mushrooms (drain them and reserve the liquid) stir fry until tender and then add the greens and wilt. Season with a little soy and some extra sesame oil.
While that’s happening, fry four eggs. You can also fry the eggs before the vegetables, transfer them to a plate to keep warm and then quickly do the vege so you save a pan.
To serve, place the hot rice in 4 bowls, add a spoonful of the mince, top with an egg, the vegetables and sprinkle with some sesame.