Korean Inspired Beef Rump & Crispy Rice Salad
with Kimchi & Gochujang Vinaigrette
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Get ready for a serious texture party with this Korean inspired beef rump and crispy rice salad. The funky kimchi and spicy gochujang vinaigrette deliver a punchy kick that perfectly balances the juicy beef rump and addictive, golden crunch of the rice.
Ingredients
½ packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Cucumber
1
Carrot
1
Spring Onion
1 packet
gochujang
(Contains: Soy, Wheat, Gluten;)
300 g
Beef Rump
1 packet
Mixed Salad Leaves
1 packet
plant-based kimchi
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Add jasmine rice (see ingredients) and a pinch
of salt and cook, uncovered, over high heat until
tender, 12-14 minutes.
• Drain, rinse with warm water and return to saucepan
with the soy sauce and a drizzle of olive oil. Stir
until well combined.
• Meanwhile, thinly slice cucumber into rounds.
• Using a vegetable peeler, peel carrot into ribbons.
• Thinly slice spring onion (see ingredients).
• In a large bowl, combine gochujang, a pinch of
sugar, a drizzle of white wine vinegar and olive oil.
Season to taste with salt and pepper and set aside.
• Set your air fryer to 200°C. Spread rice evenly in a
foil-lined air fryer basket and cook for 8 minutes,
shaking the basket halfway through, until golden
and crispy. Cook in batches if needed.
TIP: No air fryer? Preheat oven to 240°C/220°C
fan-forced. Spread rice evenly on a lined oven tray.
Bake for 20 minutes, tossing rice halfway through, until
golden and crispy.
- Season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Just before serving, to the bowl with gochujang
vinaigrette, add cucumber, carrot, mixed salad
leaves and crispy rice.
• Toss to combine and season to taste.
TIP: Toss the salad just before serving to keep the
leaves crisp.
- Thinly slice beef.
- Divide crispy rice salad between bowls.
- Top with Korean beef and plant-based kimchi.
- Garnish with spring onion to serve. Enjoy!
