Main Course
Crispy Korean Beef, Avocado & Rice Rolls
Ingredients
- 600 g lean minced beef
- 1 heaped tbsp tomato puree
- 1 tbsp corn flour or potato starch
- 3 cloves garlic
- 3 cm ginger grated
- 1 tbsp gochujang
- 3 tbsp Soy sauce
- 1 tbsp sesame seeds
- 2 tbsp Honey
- 1 carrot
- 1 courgette
Rice
- 200 g uncooked Wholegrain rice
Salad
- Salad leaves
- 1 ½ avocados
- 1 mango optional
- 6 Spring onions
- Coriander mint, parsley
- Sesame seeds
Sauce
- 75 g Whipped cottage cheese
- 50 g light mayonnaise
- 1 tbsp sriracha
- Juice 1/2 lime
- 2 tsp soy sauce
Method
Beef
- Grate the ginger. Peel and grate the ginger and garlic. Wash and grate the carrot and courgette. Squeeze them in kitchen paper to remove the excess water. Combine the minced beef in the bowl of your slow cooker. Sprinkle in the corn flour. Add in all the other ingredients. Combine well and slow cook for 4/6 hours. Pressure cook for 25 minutes or cook on the pan for 45minutes to an hour.
Rice
- Boil the rice, according to the packet instructions. Drain, and keep warm.
Salad
- Avocado: cut the avocado in half. Remove the stone and slice very thinly. Cut the mango into chunks if using. Finely slice the spring onions. Chop the herbs.
Sauce
- Combine all the ingredients. Add the gochujang paste little by little to meet your tastes. Adjust seasoning with soy and lime juice by adding them little by little.
To Assemble:
- Warm the wraps. Lay them on tin foil or parchment.
- Spread the sauce on the bottom, spoon on the rice, spoon over the crispy Korean beef, and top with the avocado, mango, spring onions, sesame seeds and herbs. Finish with some salad leaves.
- Begin to roll up the wrap, tightly. Twist the two ends of the foil to hold it in shape for a moment or two.
- Serve and enjoy. Serve a little of the sauce as a dip on the side.
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