Korean Minced Meat Pan (Family Recipe)

Ingredients for 4 servings:

• 600 g minced beef
• 3 spring onions
• 4 medium-sized potatoes, waxy
• 2 carrots
• 2 onions
• 1 cup(s) water
• 3 tbsp soy sauce, Korean (e.g. Ganjang)
• 2 tbsp chili powder, Korean (Gochugaru)
• 1 tbsp sea salt, Korean fine
• ½ tsp black pepper, ground
• ½ tsp sugar
• 2 tbsp sesame seeds, roasted
• 1 tsp seasoning mix (Sogogi Dashida)
• 2 tbsp sesame oil, Korean
• 2 tbsp sunflower oil and/or rapeseed oil, for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Spicy main course for beginners in Korean cuisine

Preparation: Mix the dry spices in a bowl and set aside. Clean the vegetables. Peel the carrots and cut them into julienne strips (matchstick-thick). Peel the onions, halve them, and cut them into strips. Peel the potatoes and cut them into stick-thick strips. Remove the roots and wilted parts from the spring onions, halve them lengthwise, and cut them into diamond-shaped pieces (0.5-1 cm). Brown the minced meat in a large pan with oil (sunflower or rapeseed oil) until crisp and crumbly. Add a good cup of water, soy sauce, the chopped vegetables, and the spices, and stir. Cook the mixture with the lid on over medium heat for about 15 minutes (potatoes should have a slight bite), stirring occasionally. Add the spring onions and sesame oil (to taste), stir, and let it simmer uncovered for another 5 minutes. Serving suggestion: As a main course, I serve the mince with plain (unscented) rice from the rice cooker, perhaps seasoned with “pressed” Korean barley. Alternatively, it can also be served as part of a meal. Tip: Since Korean cuisine can be quite spicy for those unfamiliar with it, you should slowly work your way up to your desired level of spiciness with the gochugaru (1-2 teaspoons to start with). You can find the spices in any well-stocked Asian store or online.