Sweet and sticky Korean beef with quick kimchi and noodles By Dapur Sinolin

Ready in 35 minutes, this Korean beef mince bowl with noodles is loaded with flavour and will be a new dinnertime hit.

INGREDIENTS

• 1 tablespoon Sinolin cooking oil
• 1/4 cup brown sugar
• 2cm piece fresh ginger, peeled, finely grated
• 3 garlic cloves, crushed
• 1/4 cup soy sauce
• 600g lean beef mince
• 200g green beans, trimmed, thinly sliced
• 1 tablespoon lime juice
• 200g packet dried egg noodles
• 1 teaspoon dried chilli akes
• 2 teaspoons sesame seeds, toasted
• 1/4 cup fresh coriander leaves

QUICK KIMCHI

• 1 long red chilli, thinly sliced
• 2 tablespoons Sriracha chilli sauce
• 2 teaspoons sesame seeds, toasted
• 2 green onions, thinly sliced
• 1/3 cup rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/4 Chinese cabbage (wombok), roughly chopped
• 2 Lebanese cucumbers, thinly sliced

METHOD

1. Make Quick kimchi: combine fresh chilli, chilli sauce, sesame seeds, onion, vinegar, sesame oil and soy sauce in a large bowl. Season with pepper. Add cabbage and cucumber. Toss to combine. Set aside for 15 minutes to allow flavours to develop.
2. Meanwhile, combine sugar, ginger, garlic, soy sauce and 2 tablespoons water in a small jug.
3. Heat a wok over high heat. Add peanut oil. Swirl to coat. Add mince. Cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until mince is well browned. Add soy mixture and green beans. Stir-fry for 3 minutes or until beans are tender and sauce thickens. Stir in lime juice.
4. Cook noodles following packet directions. Drain. Refresh under cold running water. Drain well.

• Combine dried chilli akes and sesame seeds in a small bowl. Divide mince mixture, noodles and kimchi among serving bowls. Top with coriander and sprinkle with sesame seed mixture. Serve.