Slowcooker Korean Minced Beef with a Cucumber Salad
Directions
- 1Brown the mince in a pan over medium heat until nice and brown.
- 2Transfer to the slow cooker along with the onion, pepper, garlic, ginger, sesame oil, gochujang, vinegar, soy sauce, honey, and hoisin.
- 3Cook on high for 2–3 hours or low for 4–5 hours.
- 4Serve over fluffy rice with a fresh smashed cucumber salad and a drizzle of chilli oil.
Ingredients
- 500 g 5% fat beef mince
- 1 small onion, finely chopped
- 1 red pepper, sliced
- 1 tsp garlic purée
- 1 tsp ginger purée
- 2 tbsp sesame oil
- 3 heaped tsp gochujang paste
- 1 tsp rice wine vinegar
- 1 tbsp dark soy sauce
- 1 -2 tbsp honey
- 1 tbsp hoisin sauce
- 150 g cooked rice per person
- Pickled cucumber salad
- 1 tsp chilli oil
Equipment
slow cookerpan
Tips
- You could do this on a pan far quicker but slowcooking elevates the flavour x 10.
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