Gochujang Brothy Rice

Making the most of the last of these cool nights with a comforting coconut broth spiced with Korean chilli paste (gochujang)!

The crispy miso beef and fresh cucumbers made a perfect pairing.

Most of the ingredients you can store in the pantry or fridge, making it an easy recipe to throw together in 15-20mins.

Better yet, why not prepare the beef and broth in bulk and then it can be reheated for a 5min meal!

INGREDIENTS:

• 500g 5% beef mince

  • 1 tsp miso paste

  • 1 tsp dark soy sauce

  • 1 tsp sesame oil

  • 2 spring onions, sliced, white part only

• 250g dry weight rice (short grain works the best)

• 2.5 Tbsp gochujang (korean red pepper paste)

• 1 tsp honey

• 400mls light coconut milk

• 1 tsp sesame oil

• 2 spring onions, sliced, green part only

• 4g Furikake, for garnish

METHOD

1. Prepare the rice as per packet instructions (the recipe works out to be roughly 150g cooked if using cooked rice).

2. For the beef, place a non-stick pan over medium heat and add the beef to the pan. Break up and press into the pan. Turn up the heat to high and cook beef for 3-4 minutes on onside before flipping (to help develop a char). Flip and break up and the mince then add the white parts of the spring onion and stir fry for an additional 2-3 minutes.

3. Add the miso, dark soy and a splash of water and stir fry for 1-2 minutes. Turn off the heat, add the sesame oil and toss to combine.

4. Remove the beef from the pan and set aside for later.

5. Plan the pan back over medium-low heat and add the gochujang. Stir fry 1-2 minutes, then add the coconut milk and honey. Turn the heat up to medium-high and stir, making sure to break down any of the beef that has stuck to the pan.

6. Bring to a simmer and let the sauce reduce by about half. Season with salt pepper as required and the remaining sesame oil.

7. Divide the rice and between into four portions. Garish each with the greens from the spring onion and furikake (seasweed/sesame) seasoning.

Serves 4

Nutritional Information: per serve

Calories: 565kcal

Protein: 38g

Fat: 16g

Carbohydrate: 61g

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE