Here’s an old family recipe that my father brought back from Korea in the early 1950s. If you are loyal to the ingredients and method of preparation you will be royally rewarded.
Ingredients (serves 4)
- 700g beef fillet, thinly sliced diagonally
- 2 brown onions, halved, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tsp finely grated fresh ginger
- 2 tbs light soy sauce
- 2 tsp caster sugar
- 2 tsp sesame oil
- 5 dried shiitake mushrooms
- 325g (1 1/2 cups) sushi rice
- 1 tbs sesame seeds
- 2 tbs peanut oil
- 120g baby spinach leaves
- 4 eggs
- 2 carrots, peeled, cut into matchsticks
- 1 large Lebanese cucumber, cut into matchsticks
- 80ml (1/3 cup) hot chilli sauce
- 2 tsp sugar
- 1/4 tsp sesame oil
- To make the sauce, combine the chilli sauce, sugar and sesame oil in a bowl.
- Combine the beef, onion, garlic, ginger, soy sauce, sugar and sesame oil in a bowl. Cover and place in the fridge for 30 minutes to marinate.
- Meanwhile, place the mushrooms in a heatproof bowl. Cover with boiling water and set aside for 20 minutes or until soft. Drain. Remove the stems and thinly slice.
- Cook the rice following packet directions. Place the sesame seeds in a frying pan over medium heat and cook, stirring, for 5 minutes or until lightly toasted.
- Preheat a barbecue flat plate on high. Brush with peanut oil. Cook the beef mixture, turning once, for 3 minutes. Transfer to a plate. Cover with foil. Add 1 tablespoon of remaining oil to the flat plate. Cook the spinach until spinach just wilts. Transfer to the plate. Add remaining oil to to the flat plate. Crack the eggs onto the flat plate. Cook, spooning over the oil, for 2 minutes or until cooked to your liking.
- Divide the rice among serving dishes. Top with the beef, mushroom, spinach, carrot and cucumber. Top with sesame seeds and egg. Serve with the sauce.