with Sesame Rice and Nori
Ingredients: Ground beef • Carrot • Jasmine rice • Grade A egg • Kimchi (anchovy, shrimp) (napa cabbage, radish, red pepper powder, fish sauce (anchovy extract, salt), onion, sugar (sugar, corn syrup), salt, pear, garlic, salted shrimp (shrimp, salt), ginger, glutinous rice powder, monosodium glutamate) • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Shallot • Sesame oil • Sesame seeds • Garlic • Green onion • Seaweed (sesame) (seaweed, corn oil, sesame oil, salt).
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Ground Beef
250 g
Jasmine Rice
0.75 cup
Garlic, cloves
2 unit(s)
Shallot
1 unit(s)
Soy Sauce Mirin Blend
4 tbsp
Sesame Oil
1 tbsp
Sesame Seeds
9 g
Carrot
1 unit(s)
Green Onion
2 unit(s)
Seaweed
1 unit(s)
Egg
2 unit(s)
Kimchi
90 g
Salt
0.25 tsp
Pepper
0.25 tsp
Sugar
1 tbsp
Butter
1 tbsp
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Peel, then halve carrot crosswise. Cut into 1/4-inch matchsticks.
- Peel, then cut shallot into 1/8-inch slices.
- Peel, then mince garlic.
- Thinly slice green onions, keeping white and green parts separate.
- In a medium bowl, combine beef, shallots, garlic, half the soy sauce mirin blend, 1 tbsp (2 tbsp) sugar and 1/4 tsp (1/2 tsp) pepper. Stir to combine. Season with salt and pepper. Set aside.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium. When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add beef mixture and carrots. Cook for 10-12 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add remaining soy sauce mirin blend and half the sesame oil. Remove from heat.
- Meanwhile, in a medium non-stick pan, heat 1 tbsp (2 tbsp) butter over medium.
- When hot, crack in eggs. Season with salt and pepper. Pan-fry for 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
- To the rice, add remaining sesame oil, half the sesame seeds and green onion greens. Fluff with a fork. Season with salt.
- Divide rice between bowls. Top with beef-carrot mixture, remaining sesame seeds and remaining green onions.
- Top with eggs and kimchi.
- Serve seaweed sheets on the side. (TIP: Mix everything together and spoon on top of seaweed sheets!)
940
kcal
Calories
43
g
Fat
14
g
Saturated Fat
99
g
Carbohydrate
19
g
Sugar
6
g
Dietary Fiber
41
g
Protein
290
mg
Cholesterol
1490
mg
Sodium
1.5
g
Trans Fat
1000
mg
Potassium
200
mg
Calcium
5.5
mg
Iron
