Spicy Beef & Cured Yolk Rice Bowl

This rice bowl is real easy to make and tastes great too. The cured egg was new for me, but is brilliant. It tasted really good in the rice bowl and had just the right amount of spiciness. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

4 eggs

½ cup soy sauce

¼ cup gochujang/Korean chili paste

3 tbsp honey

4 cloves garlic, smashed

2 scallions

2 tsp minced ginger

1 pound ground beef

4 tsp cornstarch

2 tbsp oil

½ tsp freshly ground black pepper

cooked jasmine rice

chives, chopped (optional)

Combine the soy sauce, gochujang, and honey in a small bowl to make the curing sauce.

Add the garlic.

Separate the egg yolks from the whites.

Gently add the yolks to the curing sauce, cover with plastic-wrap, and refrigerate for 8-10 hours.

Remove the egg yolks from the curing sauce and set aside.

Puree the curing sauce, scallion, and ginger until smooth.

Combine the ground beef and cornstarch.

Heat the oil over medium-high heat.

Add the ground beef and black pepper and cook until slightly browned.

Add 5 tbsp of the pureed curing sauce and stir to combine.

Continue to cook for a few min until the sauce has reduced and becomes thick.

Serve the spicy beef over the cooked basmati rice topped with a cured yolk and chives.