18 June 2015


I am so excited to introduce O Sugar Sugar's very first guest blogger, my cousin, Candice! She is an excellent cook and inherited our grandmother's amazing cooking skills! She is sharing this delicious recipe all the way from London! If you have any questions, please comment below and we will be sure to answer them! Without further ado, here she goes...
This is one of my favourite Korean dishes! The hardest part is timing all the steps to avoid it going cold when assembling. If trying it for the first time I would recommend doing it on the weekend - trust me it is so worth the effort.

500 g beef - cut into thin strips
2 carrots - julienned
1 cucumber - julienned
4 spring onions or scallions - cut into thin strips
250 g spinach leaves
2 tsp dried shiitake mushrooms (optional)
1 cup sushi rice
1 tsp sesame seeds
2 eggs
Sesame oil

2 tsp. garlic paste
2 tsp. ginger paste
5 tbsp. dark soy sauce
2 tsp. sesame oil
1/2 tsp. crushed red chili (optional)

Chili Vinaigrette 
Fresh Thai red chilies - chopped (de-seed to reduce spice)
5 tsp. vinegar
1 tsp. sugar

  1. Hand mix the beef with the marinade and make sure that all the meat is coated properly. Let marinate for a minimum of 30 mins.
  2. Put the shiitake mushrooms in a bowl and add boiling water, set aside.
  3. Begin cooking the sushi rice as per the packet instructions.
  4. Heat 1 tsp. of sesame oil in a nonstick pan, when oil is hot, add 1 tsp. of sesame seeds and the julienned carrots. Toss for 5 mins. Remove into a plate and cover with foil to keep hot.
  5. Add 3 tsp. of sesame oil to the pan, when hot, add the beef and stir intermittently to ensure it doesn't get stuck to the bottom of the pan. Depending on the cut of beef, it should take roughly 20 mins. to cook. Ensure most of the juices that come out of the meat dry up. Once cooked transfer to a bowl and cover with foil to keep hot.
  6. Now add the spinach and 1 tsp. of dark soy sauce to the same pan. Cover to wilt the spinach. Move spinach to the side of the pan and break the 2 eggs and fry them sunny side up.
  7. In a small sauce pan fry the Thai red chilies with the vinegar and sugar on high heat for 1 min. Transfer to a bowl. This is used to drizzle on at the end.
  8. Drain and chop the shiitake mushrooms.

I prefer using a big steel bowl to serve this.

Put some sushi rice, beef, carrots, cucumber, spring onions, and spinach side by side in a bowl. Put the fried egg on top, sprinkle with chopped shiitake mushrooms and drizzle with the Thai red chili vinaigrette. Serve immediately.

Tips & Tricks

  • 500 g is roughly 1 lb.

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