Curried Beef Korean Rice Bowl

Prep Dice onion. Mince 3 garlic cloves for the beef and 2 for the vegetables. Julienne carrot into matchsticks. Slice shiitake. Slice scallion on the bias. Rinse rice until water runs clear.

Boil Combine rice with 200ml water and a pinch of salt in a small pot. Bring to a boil over high, reduce to lowest heat, cover, and cook 15 minutes until tender. Rest 5 minutes and fluff.

Sear Heat 1 tbsp neutral oil in a small skillet over medium-high 90 seconds. Add onion and cook 3 minutes until soft. Add beef, breaking it up, and brown 5 minutes until no pink remains.

Build 1 Stir in beef garlic, curry powder, turmeric, allspice, cinnamon, and 0.5 tsp salt 90 seconds until fragrant. Add raisins, mango chutney, and apple cider vinegar. Reduce heat to low and simmer 4 minutes until raisins plump and the mince binds. Toast slivered almonds in a dry pan 3 minutes until deep gold and tip over the beef off the heat.

Build 2 Bring a small pot of salted water to a boil. Blanch spinach 30 seconds, lift out, and squeeze dry. Toss with 1 vegetable garlic, 1 tsp soy sauce, and 1 tsp sesame oil. Blanch bean sprouts 60 seconds, drain, and toss with a pinch of salt and 1 tsp sesame oil.

Sear 2 Heat 1 tbsp neutral oil in a skillet over medium-high 60 seconds. Add carrot and 1 vegetable garlic and stir-fry 2 minutes until just tender. Lift out. Add 1 tbsp neutral oil and shiitake and sear 3 minutes until edges blacken. Toss shiitake with 1 tsp soy sauce off the heat.

Plate Whisk gochujang, honey, and rice vinegar in a small bowl. Mound rice in a wide bowl. Section bobotie beef, spinach, carrot, shiitake, and bean sprouts around the rice. Fry egg in 1 tbsp neutral oil over medium-low 3 minutes until whites set and yolk runs. Slide egg onto the center, drizzle gochujang sauce across the bowl, scatter sesame seeds and scallion, and serve.