Sticky Korean BBQ Beef with Smashed Cucumber Salad

Ingredients (24)

• ·g Beef Mince
• ·g Mushrooms
• ·unit Large Onion
• ·unit Red Pepper
• ·tsp Garlic Powder
• ·tsp Ground Ginger
• ·tsp Chilli Powder
• ·Tbsp Olive Oil
• ·Tbsp Gochujang Paste
• ·Tbsp Sesame Oil
• ·Tbsp Rice Wine Vinegar
• ·Tbsp Dark Soy Sauce
• ·tsp Chilli Flakes
• ·Tbsp Brown Sugar
• ·Tbsp Sesame Seeds
• ·unit Cucumber
• ·unit Red Onion
• ·unit Spring Onions
• ·Tbsp Brown Sugar
• ·tsp Chilli Flakes
• ·Tbsp Rice Wine Vinegar
• ·Tbsp Sesame Oil
• ·tsp Light Soy Sauce
• ·g Uncooked Rice

1. 1

   Preheat the oven to 200°C.

2. 2

   For the KBBQ Beef, mix the beef mince, mushrooms, onion, red pepper, garlic powder, ground ginger, chilli powder, and olive oil in a bowl.

3. 3

   Spread the mixture on a baking tray and bake for 12–15 minutes.

4. 4

   Stir through the marinade ingredients (gochujang paste, sesame oil, rice wine vinegar, dark soy sauce, chilli flakes, brown sugar, sesame seeds) and return to the oven for an additional 5–8 minutes until sticky and caramelised.

5. 5

   For the cucumber salad, combine cucumber, red onion, spring onions, brown sugar, chilli flakes, rice wine vinegar, sesame oil, and light soy sauce in a bowl.

6. 6

   Serve the KBBQ beef over cooked rice and top with the cucumber salad.