- serves 10 people
- preparation 5 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 ½ tbsp finely chopped garlic
- 200 g beef mince
- 1 tbsp soju
- 1 cup gochujang (Korean fermented chilli paste)
- 2 tbsp agave syrup
- ½ cup crushed pine nuts
- 2 tbsp ground sesame seeds
- Steamed rice, to serve
- 1 fried egg per person, to serve
Instructions
1. Heat the sesame and vegetable oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 1-2 minutes, or until fragrant. Add the beef mince and soju and cook, breaking the mince up with a wooden spoon, until the meat is cooked through and the soju has evaporated.
2. Stir through the gochujang and agave syrup and cook, stirring, for 10 minutes, or until thickened. Reduce the heat to low and stir through the crushed nuts and seeds and cook, stirring, for an additional 5 minutes.
3. Spoon your desired portion of the prepared yak-gochujang onto serving plates and eat with steamed rice and a fried egg. Mix to eat and enjoy.
Note
- Yak-gochujang is often prepared in large batches and stored in the fridge in a jar or container to eat with various meals.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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