Serves 2
Directions
- 1Add light and dark soy sauce, garlic and ginger paste, gochujang, squeeze of honey, oyster sauce, rice vinegar, and sesame seeds to a bowl.
- 2Mix till smooth.
- 3Add light butter on medium heat.
- 4Cook your onions for 5 minutes till soft.
- 5Add your lean ground beef and cook for 8 minutes till fully brown.
- 6Add the sauce you just made.
- 7Mix till caramelized.
- 8Garnish with green onion and sesame seeds.
- 9For the Korean spicy sauce you need low fat yogurt, gochujang, and honey.
- 10Add milk for desired consistency then mix till smooth.
- 11Make the salad with sliced cucumber, grated carrots, red and green onion, light soy sauce, sriracha, rice vinegar, and garlic.
- 12Give it a good mix and store this in a separate container.
- 13Serve and enjoy.
Ingredients
- 400 g Raw 5% Minced/Ground Beef
- 26 g Light Soy Sauce
- 8 g Dark Soy Sauce
- 0.6 Tbsp Garlic Paste
- 0.4 Tbsp Ginger Paste
- 24 g Gochujang Paste
- 12 g Honey
- 20 g Oyster Sauce
- 12 g Rice Vinegar
- 0.8 Tbsp Sesame Seeds
- 8 g Light Butter
- 40 g White Onion, finely chopped
- 20 g Green Onion, chopped
- 80 g Fat Free/Low Fat Yogurt
- 8 g Gochujang Paste
- 8 g Honey
- Milk/Evaporated Milk for desired consistency
- 100 g Uncooked Jasmine or Basmati Rice
- 0.8 Tbsp Sesame Seeds
- 160 g Cucumber, thinly sliced
- 120 g Carrots, grated
- 100 g Red Onion, thinly sliced
- 40 g Green Onion, chopped
- 10 g Light Soy Sauce
- 8 g Rice Vinegar
- 10 g Sriracha
- 0.4 Tsp Garlic Powder
- 0.8 Tbsp Sesame Seeds
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