Korean minced meat with hot cucumber salad
Ingredients
Cucumber salad
1 pcs cucumber
15 g soy
15 g rice vinegar
½ tsp garlic powder
½ tsp gochugaru
1 tsp black sesame seeds
1 tsp crispy chili oil, Laoganma
Gochujang mayo
65 g mayonaise
10 g gochujang
Minced meat
300 g minced meat
50 g soy
20 g runny honey
10 g sesame oil
25 g gochujang
3 pcs garlic cloves
1 tsp black sesame seeds
1 tsp white sesame seeds
2 pcs spring onion
Instructions
- Prepare rice to serve with the dish.
- For the cucumber salad, start by mixing 15 g of soy sauce, 15 g of rice vinegar, ½ tsp of garlic powder, ½ tsp of chili flakes, 1 tsp of chili oil and 1 tsp of black sesame seeds. Take a rolling pin or similar and beat 1 cucumber until it is partially crushed. Then cut the cucumber into irregular pieces. Pour the mixture over the smashed cucuber, mix and set aside.
- For the mayonnaise, mix 65 g of mayonnaise and 10 g of gochujang. Set aside.
- For the minced meat, start by slicing 2 green onions and setting them aside. Then mix 50 g of soy sauce, 20 g of runny honey, 10 g of sesame oil, 25 g of gochujang, 1 tsp of black sesame seeds and 1 tsp of white sesame seeds in a bowl. Grate 3 pcs of garlic and add to the mix.
- Fry 300 g of minced meat in some oil until cooked. Pour in the mixture and cook. When most of the liquid has boiled away, add the green onions, but save some for topping. When all the liquid has boiled away, the minced meat is ready.
- Place rice in a deep plate, then the minced meat and drizzle the mayonnaise over it. Drain the cucumber and add it. Top with green onions and optionally more sesame seeds.