Korean Rice Bowl

Name: Korean Rice Bowl
Prep time: 9 s
Total time: 11 s
Yield: 4
Cuisine: Korean
Ingredients: 1 Teaspoonful Crushed garlic; 1 Tbl Peanut Oil; 1 Tablespoon Honey; 200 Grams Lean minced beef; 200 Grams Carrot Peeled Cut Into Thin Matchsticks; 200 Grams Zucchini grated; 100 Grams Bean Sprouts; 200 Grams Red Capsicum sliced thinly; 4 Sprigs Spring onions finely sliced; 100 Grams Shiitake Mushrooms; 2 Tablespoons Maggi Original Seasoning; 1 Tablespoon Sambal Oelek; 300 Grams Cooked rice; 3 Units Eggs; 1 Tablespoon Sesame Seeds

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Intermediate

•

11 Min

This Korean style poke bowl is sure to be a hit with the whole family.

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Ingredients

4 Portions

Garlic Puree

1 tsp

Peanut Oil

1 tbsp

Honey

1 tbsp

beef mince

200 g

Carrot, grated

200 g

Zucchini, grated

200 g

Bean Sprouts

100 g

Red capsicum, sliced

200 g

Spring onions, finely sliced

4 Sprigs

( 100 g )

Shiitake Mushrooms

100 g

Maggi Original Seasoning

2 tbsps

Sambal Oelek

1 tbsp

Cooked rice

300 g

Egg, lightly beaten

Sesame Seeds

1 tbsp

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Papertowel

Recipe steps

11 min

3 min

4 min

2 min

Recipe steps

11 min

Step 1

Start timer

Mix garlic, peanut oil, minced beef and MAGGI Seasoning together and set aside for 5 minutes.

Recipe steps

11 min

Step 2

Start timer

Heat a medium fry pan. Add mince mixture and cook for 3 – 4 minutes stirring continuously until lightly brown. Move mince to the side of the pan and crack eggs in

Recipe steps

11 min

Step 3

Start timer

Meanwhile, heat a non stick frying pan over high heat. Add carrots, and zucchini, half the green onions and cook for 1 minute.

Recipe steps

11 min

Step 4

Start timer

Place mince, snow peas, bean sprouts and mushrooms on top of rice. Top with fried eggs and finish with remaining spring onions, chilli and lime if desired.

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Korean Rice Bowl

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Recipe steps

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