Korean Beef
∙375g (2c) medium-grain sushi rice ∙500g (2¼c) water ∙6-8g (1½ t) salt (for rice) ∙15g (~1T) cooking oil ∙2 lbs/1kg ground beef, 90/10 ∙400g (~1 lb) broccolini, chopped into 1" pieces ∙200g (2 large) bell peppers, sliced into ¼"x1" pieces ∙10g (4 cloves) garlic, crushed ∙20g (~2") fresh ginger, grated ∙75g (5T) soy sauce ∙15g (1T) sesame oil ∙50g (3T + 1t) beef stock or water ∙25g (2T) rice vinegar ∙25g (2T) brown sugar ∙75g (¼c) gochujang (or sub 25g sriracha + 25g miso + 15g extra sugar) ∙15g (~1T) cooking oil ∙Salt for veggies 1. In a rice cooker, combine rice, water, & salt. Cook until done. 2. Heat wok over high (or med-high if using nonstick). Add oil & ground beef. Cook, breaking apart until browned, about 10 min. 3.Pprep vegetables: Chop broccolini into 1-inch pieces. Slice bell peppers into ¼-inch thick strips, then cut those strips into 1-inch lengths. Crush garlic and grate ginger; set aside. 4. Once beef is browned, add garlic & ginger, stir-frying, 60 sec. Add soy, sesame oil, beef stock/water, vinegar, sugar, & gochujang. Stir until sauce reduces 5. Wipe out wok, add oil, sauté veg over high, 5 min until tender but snappy.
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