1 tbsp minced garlic (use ½ tbsp or leave it out to taste)
50ml ginger juice (or 1 tbsp grated ginger, or leave it out)
A pinch of gochugaru
A pinch of salt
1 tsp honey (add to taste)
Korean seaweed (gim), to serve
Directions
Rinse the rice twice and spread it evenly over the bottom of an oven-safe dish.
Place the beef on top, then add the green onions.
Mix the soy sauce, water, minced garlic, ginger juice, gochugaru, salt, and honey.
Pour the sauce over the rice and beef, making sure there is enough liquid to cook the rice. Taste the sauce and adjust the seasoning as needed.
Bake at 200°C / 400°F for 30–40 minutes, until the liquid is absorbed and the rice has cooked and puffed up.
Take it out and mix everything together.
Serve wrapped in Korean seaweed.
Sweet, savoury, gingery and garlicky beef and rice baked together in one pan: a low-effort weeknight meal. Garlic and ginger are adjustable to taste. Via Instagram (Noah's Plate).
