Tue, 16 January 2024
Serves 6
Ingredients
600g lean mince beef
1 heaped tbsp tomato puree
1 tbsp corn flour or potato starch
3 cloves garlic
3cm ginger grated
1 tbsp gochujang
3 tbsp Soy sauce
1 tbsp sesame seeds
2 tbsp Honey
1 carrot
1 courgette
Rice
200g (uncooked ) Wholegrain rice
Salad
Salad leaves
1 ½ avocados
1 mango ( optional )
6 Spring onions
Coriander, mint, parsley
Sesame seeds
Sauce
75g Whipped cottage cheese
50g light mayonnaise
1 tbsp sriracha
Juice 1/2 lime
2 tsp soy sauce
Method
Beef
Grate the ginger. Peel and grate the ginger and garlic. Wash and grate the carrot and courgette. Squeeze them in kitchen paper to remove the excess water. Combine the minced beef in the bowl of your slow cooker. Sprinkle in the corn flour. Add in all the other ingredients. Combine well and slow cook for 4/6 hours. Pressure cook for 25 minutes or cook on the pan for 45minutes to an hour.
Rice
Boil the rice, according to the packet instructions. Drain, Keep warm.
Salad
Avocado: cut the avocado in half. Remove the stone and slice very thinly. Cut the mango into chunks if using. Finely slice the spring onions. Chop the herbs.
Sauce
Combine all the ingredients. Add the goughang paste little by little to meet your tastes. Adjust seasoning with soy and lime juice by adding them little by little.
To Assemble :
Warm the wraps. Lay them on tin foil or parchment.
Spread the sauce on the bottom, spoon on the rice, spoon over the crispy Korean beef, top with the avocado, mango, spring onions, sesame seeds and herbs. Finish with some salad leaves.
Begin to roll up the wrap, tightly. Twist the two ends of the foil to hold in in shape for a moment or two.
Serve and enjoy. Serve a little of the sauce as a dip on the side.
