korean beef bowl

This recipe is quick and easy to make, and really good for you – packed with plenty of protein, it’ll fill you up perfectly after a long day at the office. We also heated up leftovers for lunch the next day, minus the egg.

I would recommend paying a visit to your local Asian supermarket or to buy gochujang paste – Waitrose sell it too but you get a lot less for your money! Gochujang is made up of red chillies and fermented bean curd blended with glutinous rice, and you’ll have to trust me when I say it tastes a lot better than it sounds. It’s sweet and tangy, and unlike anything you’ve had before. If you can’t get your hands on it, make a substitute paste of 2 tbsp of red chilli pepper flakes moistened with soy sauce and a sprinkling of brown sugar.

Grated carrot is a great addition to this dish – it’s a fantastic way of adding vegetables in a way that you simply just don’t notice when eating it. If you want to add more veg, spring onions and tenderstem broccoli work really well.



1 tbsp sunflower oil

1 x shallot, finely chopped

1 x garlic clove, minced

1 inch piece of ginger, finely chopped

2 tbsp gochujang paste (please see alternative above)

1 tsp light brown sugar

1 tsp soy sauce

1 tsp red chilli flakes (optional)

500g beef mince (stick to lean mince if you’re calorie counting)

2 x carrots, grated

to serve – thai jasmine or basmati rice, fried eggs and sesame seeds

serves 2-4


  1. heat the oil in a frying pan over a medium heat. add the shallots, garlic and ginger, and fry until softened (approx. 5 minutes). if it catches, add a splash of water to stop it burning.
  2. add the gochujang paste and mix well. add the light brown sugar and soy sauce, plus the extra chilli flakes if using. fry for 1 minute.
  3. next, add the beef mince and grated carrots to the pan and fry until the beef is fully cooked. the paste mixture should coat the meat well, but add a small quantity of hot beef stock if you’re looking for a wetter texture. the carrots will cook thoroughly in this time.
  4. serve the mince over a bed of either thai jasmine or basmati rice. top the meat with a fried egg and a sprinkling of sesame seeds. mmm!

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