Big Dog’s Korean Beef Power Bowl

Von Matty Matheson · 45 Min.

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Zubereitung

1. Remove the core from the Asian pear, roughly chop the pear and the sweet onion, then blend with the other sauce ingredients until smooth. Store the Korean special sauce until needed.
2. Mix all the ssamjang ingredients in a bowl until fully combined, then store until needed.
3. Quarter the napa cabbage, remove the core and finely chop it. Peel and trim the carrot, then julienne it with the cucumber. Remove the perilla stems and roughly chop the perilla, cilantro and scallion.
4. In a medium bowl, combine the cabbage, carrot, cucumber, perilla, cilantro and scallion. Add the soy sauce, mirin and gochugaru and toss gently with tongs.
5. Fold in the bean sprouts gently. Dress the salad 5 minutes before serving.
6. Peel, halve and roughly slice the sweet onion. Heat a large cast iron pan over high heat, then add the onion and 2 tablespoons of oil. Cook quickly until dark and caramelized but still a little crunchy. Remove and season with a pinch of salt.
7. Clean and dry the pan and return it to high heat. Add the ground beef and cook on one side until well caramelized, about 6 minutes, then break it up with a wooden spoon.
8. Add 1 cup of Korean special sauce and stir quickly to glaze the beef without over-reducing or burning it.
9. After about 1 minute, return the onions to the pan, stir, then transfer the beef to a plate. Season with more salt and pepper to taste.
10. Build each bowl with a generous portion of cooked sushi rice, then top with the beef, kimchi, pickled daikon, herb salad and toasted sesame seeds. Drizzle with as much ssamjang as desired.

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