Sticky Korean BBQ Beef with Smashed Cucumber Salad
Sticky Korean BBQ Beef with Smashed Cucumber Salad
Ingredients
For the KBBQ Beef
- 500 g beef mince, 5%
- 100 g mushrooms, sliced
- 1/2 large onion, sliced
- 1 red pepper, sliced
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon chilli powder
- 2 tablespoons olive oil
For the Marinade
- 3 tablespoons gochujang paste
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon chilli flakes
- 1 tablespoon brown sugar
- 2 tablespoons sesame seeds
For the Cucumber Salad
- 1 cucumber, chopped/smashed
- 1/2 red onion, sliced
- 2 spring onions, chopped
- 1 tablespoon brown sugar
- 1 teaspoon chilli flakes
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon light soy sauce
To Serve
- 250 g uncooked rice
Instructions
- 1
Preheat your oven to 200°C (400°F) or your air fryer to 200°C (400°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 200
- 2
On the prepared baking tray, combine the 500g beef mince, 100g sliced mushrooms, 1/2 sliced large onion, and 1 sliced red pepper. Season with 1 teaspoon garlic powder, 1 teaspoon ground ginger, and 1/2 teaspoon chilli powder. Drizzle with 2 tablespoons olive oil and mix thoroughly to combine all ingredients.
⏱️ 5 min
- 3
Place the tray into the preheated oven or air fryer. Cook for 12–15 minutes in the oven or 8–10 minutes in the air fryer.
⏱️ 15 min•🌡️ 200
- 4
While the beef is cooking, prepare the marinade. In a medium bowl, combine 3 tablespoons gochujang paste, 2 tablespoons sesame oil, 1 tablespoon rice wine vinegar, 1 tablespoon dark soy sauce, 1 teaspoon chilli flakes, 1 tablespoon brown sugar, and 2 tablespoons sesame seeds. Mix well with a fork until thoroughly combined.
⏱️ 5 min
- 5
Once the initial cooking time for the beef and vegetables is complete, remove the tray from the oven or air fryer. Pour the prepared marinade over the beef and vegetables. Stir everything together, ensuring all ingredients are fully coated in the sticky marinade.
⏱️ 2 min
- 6
Return the tray to the oven or air fryer. Cook for an additional 5–8 minutes in the oven or 3–5 minutes in the air fryer, until the beef is sticky and caramelized.
⏱️ 8 min•🌡️ 200
- 7
While the beef finishes cooking, prepare the smashed cucumber salad. In a separate mixing bowl, combine the chopped/smashed 1 cucumber, 1/2 sliced red onion, and 2 chopped spring onions. Add 1 tablespoon brown sugar, 1 teaspoon chilli flakes, 1 1/2 tablespoons rice wine vinegar, 1 tablespoon sesame oil, and 1 teaspoon light soy sauce. Mix all salad ingredients thoroughly with a spoon.
⏱️ 5 min
- 8
Cook the 250g of uncooked rice according to package directions.
⏱️ 15 min
- 9
Serve the sticky Korean BBQ beef and smashed cucumber salad immediately with the cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Korean BBQ Beef with Smashed Cucumber Salad
For the KBBQ Beef
- 500 g beef mince, 5%
- 100 g mushrooms, sliced
- 1/2 large onion, sliced
- 1 red pepper, sliced
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon chilli powder
- 2 tablespoons olive oil
For the Marinade
- 3 tablespoons gochujang paste
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon chilli flakes
- 1 tablespoon brown sugar
- 2 tablespoons sesame seeds
For the Cucumber Salad
- 1 cucumber, chopped/smashed
- 1/2 red onion, sliced
- 2 spring onions, chopped
- 1 tablespoon brown sugar
- 1 teaspoon chilli flakes
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon light soy sauce
To Serve
- 250 g uncooked rice
Instructions
- 1
Preheat your oven to 200°C (400°F) or your air fryer to 200°C (400°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 200 - 2
On the prepared baking tray, combine the 500g beef mince, 100g sliced mushrooms, 1/2 sliced large onion, and 1 sliced red pepper. Season with 1 teaspoon garlic powder, 1 teaspoon ground ginger, and 1/2 teaspoon chilli powder. Drizzle with 2 tablespoons olive oil and mix thoroughly to combine all ingredients.
⏱️ 5 min - 3
Place the tray into the preheated oven or air fryer. Cook for 12–15 minutes in the oven or 8–10 minutes in the air fryer.
⏱️ 15 min•🌡️ 200 - 4
While the beef is cooking, prepare the marinade. In a medium bowl, combine 3 tablespoons gochujang paste, 2 tablespoons sesame oil, 1 tablespoon rice wine vinegar, 1 tablespoon dark soy sauce, 1 teaspoon chilli flakes, 1 tablespoon brown sugar, and 2 tablespoons sesame seeds. Mix well with a fork until thoroughly combined.
⏱️ 5 min - 5
Once the initial cooking time for the beef and vegetables is complete, remove the tray from the oven or air fryer. Pour the prepared marinade over the beef and vegetables. Stir everything together, ensuring all ingredients are fully coated in the sticky marinade.
⏱️ 2 min - 6
Return the tray to the oven or air fryer. Cook for an additional 5–8 minutes in the oven or 3–5 minutes in the air fryer, until the beef is sticky and caramelized.
⏱️ 8 min•🌡️ 200 - 7
While the beef finishes cooking, prepare the smashed cucumber salad. In a separate mixing bowl, combine the chopped/smashed 1 cucumber, 1/2 sliced red onion, and 2 chopped spring onions. Add 1 tablespoon brown sugar, 1 teaspoon chilli flakes, 1 1/2 tablespoons rice wine vinegar, 1 tablespoon sesame oil, and 1 teaspoon light soy sauce. Mix all salad ingredients thoroughly with a spoon.
⏱️ 5 min - 8
Cook the 250g of uncooked rice according to package directions.
⏱️ 15 min - 9
Serve the sticky Korean BBQ beef and smashed cucumber salad immediately with the cooked rice.
⏱️ 1 min