For this recipe, I use beef mince. I love working with minced meat. It not only cooks fast, it also tends to pick up flavour profiles pretty well. Doesn’t take much simmering for it to taste really yummy.

This recipe calls for lean minced beef, which means anything 90% and lower. I usually use minced topside as that’s is what is easily available for me. Feel free to substitute with any other lean protein of choice.

In this recipe there will be 2 ingredients that might not be in your pantry: Gochujang and Coconut sugar.

Gochujang is a red chilli paste used extensively in Korean cooking. It should be easily available at any Asian supermarket. When purchasing the paste, look at the nutritional label and make sure that there should be minimal fat added to the ingredient.

Coconut sugar is a dark brown sugar that is produced from the sap of the flower bud stem of the coconut palm. It has a lower GI (glycemic index) compared to white sugar. It also has a lovely caramel flavour, similar to Gula Melaka.

This dish keeps well for 3 – 5 days, depending on the temperature of your fridge. The flavor also tends to intensify when kept overnight. I enjoy it simply served with a hot bowl of brown rice, but I believe it would taste great with noodles or even in rice paper rolls.

Kitchen tools:

  • Frying pan with cover
  • Spatula for frying
  • Medium mixing bowl
  • Utensils

Ingredients: (makes 4)

  • 500grams lean beef mince
  • 1 small white onion, chopped
  • 2 Tblspoon Gochujang (Korean chilli paste)
  • 1 Tblspoon Sesame Oil
  • 2 Tblspoon Soya Sauce
  • 2 Tblspoon Coconut sugar
  • 1 Tblspoon olive oil, for frying meat
  • Sesame seeds (optional – for garnish)
  • Chilli flakes (optional – for garnish)

Instructions:

In a mixing bowl, stir together Gochujang, sesame oil, soya sauce and coconut sugar. This will be our flavoring sauce. Set it aside.

Heat up olive oil in pan over medium-high heat. Add onions and fry til slightly soft

Add in beef mince and mix in with the onions. Use the spatula to break up the clumps as the meat cooks.

Stir fry til there is no more pink in the meat. Add the sauce and mix it into the meat until its evenly coated. Cover with the lid. Reduce heat til Medium-Low. We will simmer the meat for 5-minutes. At the halfway mark, you can remove the lid to stir the meat mixture.

Once done, garnish the meat with sesame seeds and chilli flakes. Serve over brown rice, Asian greens and kimchi. 맛있게하세요! (Enjoy your meal)

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