Ingredients
Method
- Combine the sliced radish, cucumber, water, apple cider vinegar and salt in a medium bowl. Toss well to coat and set aside while you prepare the beef. The vegetables will soften slightly while still keeping their crunch.
- Place a large wok or deep frying pan over medium-high heat. If using sesame seeds that aren't already toasted, add them to the dry pan and cook for 2–3 minutes, stirring frequently until lightly golden and fragrant. Transfer to a small bowl and set aside.
- Return the pan to the heat and add the olive oil. Add the beef mince and cook for 5–7 minutes, breaking it up with a wooden spoon, until browned and most of the liquid has evaporated.
- Add the minced ginger and garlic and cook for 30 seconds until fragrant. Stir through the sliced spring onions and cook for another 1–2 minutes until softened.
- Add the apple cider vinegar, tamari, dried chilli flakes (if using), sesame oil and your chosen sweetener. Stir well to coat the beef evenly.
- Reduce the heat to medium-low and simmer for 3–5 minutes, stirring occasionally, until the sauce has reduced slightly and becomes glossy, coating the mince. If the sauce thickens too much, add 1–2 tablespoons of water to loosen it.
- Divide cooked jasmine rice, brown rice or cauliflower rice between serving bowls if using. Spoon the Korean beef over the top.
- Drain the quick pickled vegetables and serve alongside the beef. Sprinkle with the toasted sesame seeds and garnish with extra sliced spring onions if desired.
Notes
- Browning the mince well before adding the sauce gives the best flavour.
- Don't skip the simmering step—it allows the sauce to reduce and coat the beef properly.
- The quick pickled vegetables balance the richness of the beef and are worth making, even if you're short on time.
- Leftovers keep well for up to 3 days in the fridge, with the pickled vegetables stored separately.
