This rice bowl is real easy to make and tastes great too. The cured egg was new for me, but is brilliant. It tasted really good in the rice bowl and had just the right amount of spiciness. This recipe can also be found at gardengirlrecipes.com.
½ cup soy sauce
¼ cup gochujang/Korean chili paste
3 tbsp honey
4 cloves garlic, smashed
2 tsp minced ginger
1 pound ground beef
4 tsp cornstarch
2 tbsp oil
½ tsp freshly ground black pepper
cooked jasmine rice
chives, chopped (optional)
Step 1: Combine Curing Sauce
Combine the soy sauce, gochujang, and honey in a small bowl to make the curing sauce.
Step 2: Add Garlic
Add the garlic.
Step 3: Separate Yolks
Separate the egg yolks from the whites.
Step 4: Add Egg Yolks
Gently add the yolks to the curing sauce, cover with plastic-wrap, and refrigerate for 8-10 hours.
Step 5: Remove Yolks From Marinade
Remove the egg yolks from the curing sauce and set aside.
Step 6: Puree Curing Sauce
Puree the curing sauce, scallion, and ginger until smooth.
Step 7: Combine Beef and Cornstarch
Combine the ground beef and cornstarch.
Step 8: Heat Sesame Oil
Heat the oil over medium-high heat.
Step 9: Cook the Ground Beef
Add the ground beef and black pepper and cook until slightly browned.
Step 10: Add Pureed Curing Sauce
Add 5 tbsp of the pureed curing sauce and stir to combine.
Step 11: Reduce Sauce
Continue to cook for a few min until the sauce has reduced and becomes thick.
Step 12: Serve Over Rice
Serve the spicy beef over the cooked basmati rice topped with a cured yolk and chives.
Runner Up in the
Meat Contest 2016