Korean hack ragout

Name: Korean hack ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 2 red peppers; 1,5 cm fresh ginger root; 3 TABLESPOONS Oil; 500 g Minced beef; 200 g Basmati rice; 7-10 Tbsp Salt; 1 TABLESPOON demerara sugar; 1 collar Spring onions; 8 Stem(s) Coriander; 7-10 Tbsp Pepper; 150 ml Soy sauce; 2 TABLESPOONS roasted sesame oil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
2 red peppers
1,5 cm fresh ginger root
3 TABLESPOONS Oil
500 g Minced beef
200 g Basmati rice
7-10 Tbsp Salt
1 TABLESPOON demerara sugar
1 collar Spring onions
8 Stem(s) Coriander
7-10 Tbsp Pepper
150 ml Soy sauce
2 TABLESPOONS roasted sesame oil

Directions

1
Peel and chop the onions. Peel and finely chop the garlic. Halve, clean, wash and chop the peppers. Peel ginger and chop very finely. Heat oil in a pan and crumble the minced meat coarsely.
2
Sauté vigorously while turning.
3
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Add onions, garlic, ginger and paprika to the minced meat, sprinkle with sugar and mix. Fry over a low to medium heat for about 5 minutes, turning over.
4
In the meantime clean and wash the spring onions and cut them into fine rings. Wash the coriander, shake dry, pluck the leaves from the stems. Season the chopping pan with salt and pepper. Deglaze with soy sauce, heat up and add sesame oil.
5
Add coriander and stir in. Drain rice, arrange on plates with the minced ragout, sprinkle with spring onions.