Bulgogi Beef & Fermented Vegetable Bowl

Serves 4 // Cooking Time: 1 hour

Ingredients:

4 Eggs

300g Lettuce

For the Pickled Daikon (white radish)

80g Mooli White Radish

160g Scallion Bunch

4 Garlic Cloves

8g Chilli Flakes

16g Sesame Seeds

Tsp Sugar

60ml Rice Vinegar

For the Picked Red Onion

200g Red Onion

4g Santa Maria Pickling Mix

For the Picked Red Cabbage

200g Red Cabbage

4g Santa Maria Pickling Mix

For the Beef Bulgogi

600g Beef Mince Round-Extra Lean

100g Gochujang Paste

40g Scallion Bunch

40ml Soy Sauce

80g Large Onion

40g Dark Soft Brown Sugar

10g Sesame Seeds

10g Fresh Ginger

8ml Sesame Oil

2 Garlic Cloves

Method:

1.      Hard boil egg, de-shell and set aside to cool

2.      For the daikon cut the radish into thin matchstick slices, toss in salt and leave to sit for 5 minutes, rinse in cold water and squeeze out any remaining moisture. Wash, peel and finely shred the scallions. Mince the garlic. Dissolve the sugar and salt in rice vinegar over a low heat. Add the radish, garlic, scallion and chilli flakes. Mix together until well combined. Remove from heat and set aside to cool. Add sesame seeds to garnish.

3.      Thinly slice the red onion and cabbage. In separate bowls, add the pickling spice to both and mix well. Leave to marinade in the fridge for at least 1 hour, but preferably overnight.

4.      Panfry the diced onion, garlic and ginger until pale then add mince beef and cook until brown. Add soy sauce, gochujang paste, sugar, sesame oil and cook until sticky and caramel in texture. Garnish with spring onion and mixed toasted sesame seeds.

5.      Assemble on a bed of lettuce and serve.