1In a bowl, add light soy sauce, honey, fresh garlic, gochujang, and sesame oil, then mix well.
2Cook your lean ground beef for 6 minutes on high heat.
3Once cooked, add the sauce with sesame seeds and green onion.
4Cook until golden and crispy, then set aside.
5Add chopped onion and grated carrots.
6Cook for 5 minutes, then add your eggs.
7Scramble and then mix it all together.
8Add leftover cooked rice with the remaining sauce and green onion.
9Add the cooked beef.
10For the spicy Korean sauce, you need light mayo, gochujang, garlic powder, and rice vinegar.
11Serve and distribute into 4 equal servings.
Ingredients
750 g Lean Beef Mince
80 g Low Sodium Soy Sauce
25 g Honey
4 Garlic Cloves Minced
30 g Gochujang
10 ml Sesame Oil
Sesame Seeds
Green Onion
10 ml Olive Oil
1 Medium Onion chopped
1 Carrot Grated
3 Whole Eggs
500 g Cooked White Rice
50 g Light Mayo
20 g Gochujang
0.5 tsp Garlic Powder
10 g Rice Vinegar
Equipment
bowlwhiskfrying panwooden spatula
Tips
When making the sauce, use half of it for the beef and the other half for the fried rice. You can add extra soy sauce if needed. To add more volume to the sauce mix a little water with the sauce.
When cooking the beef, make sure most of the water has evaporated before adding the sauce. Let it cook with the sauce for a few mins till golden brown and crispy.
You can use egg whites instead of whole eggs. Cook the egg on low heat till scrambled.
When adding sauce to the rice, make sure it’s well combined and cook for 3-4 mins before adding the beef.