Sticky Korean BBQ beef with a smashed cucumber salad
Directions
- 1Combine beef mince, mushrooms, onions, peppers, garlic powder, ground ginger, chili powder, and olive oil on a baking tray.
- 2Cook in the oven at 200°C for 12–15 minutes, or in an air fryer at 200°C for 8–10 minutes.
- 3Prepare the sweet and smoky Korean marinade by mixing gochujang paste, sesame oil, rice wine vinegar, dark soy sauce, chilli flakes, brown sugar, and sesame seeds.
- 4Coat the beef and vegetables with the marinade.
- 5Return to the oven for 5–8 minutes until sticky and caramelized, or air fry for 3–5 minutes more until sticky and caramelized.
- 6While the beef is cooking, combine cucumber, red onion, spring onion, brown sugar, chili flakes, sesame oil, white wine vinegar, and soy sauce in a mixing bowl for the smashed cucumber salad.
Ingredients
- 500 g 5% Beef Mince
- 100 g Mushrooms
- 0.5 null Large Onion
- 1 null Red Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Ground Ginger
- 0.5 Tsp Chilli Powder
- 2 Tbsp Olive Oil
- 3 Tbsp Gochujang Paste
- 2 Tbsp Sesame Oil
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Dark Soy Sauce
- 1 Tsp Chilli Flakes
- 1 Tbsp Brown Sugar
- 2 Tbsp Sesame Seeds
- 1 null Cucumber
- 0.5 null Red Onion
- 2 null Spring Onions
- 1 Tbsp Brown Sugar
- 1 Tsp Chilli Flakes
- 1.5 Tbsp Rice Wine Vinegar
- 1 Tbsp Sesame Oil
- 1 Tsp Light Soy Sauce
- 250 g Uncooked Rice
Equipment
baking trayovenair fryermixing bowl
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