Korean Vince Rice Bowl (Single Serve)
Serves: 1
Prep: 15 mins
Cook: 5 mins
Ingredients
• ¼ cup Classic Vince
• ¼ cup boiling water
• 150g beef mince or crumbled firm tofu
• 2 teaspoons brown sugar
• 1 teaspoon gochujang paste
• 125g cooked rice (about ¾ cup cooked rice)
Optional Toppings
• Pickled ginger
• Spring onion, sliced
• Carrot, grated or julienned
• Cucumber, sliced
• Sesame seeds
Method
-
Place Classic Vince in a small bowl. Add boiling water, stir and cover. Leave to hydrate while you cook the mince.
-
Heat a frying pan over medium heat. Add beef mince or tofu and cook until browned and caramelised.
-
Add the hydrated Vince to the pan and stir through.
-
Stir in brown sugar and gochujang paste. Cook for about 30 seconds to combine.
-
If the paste sticks to the bottom of the pan, add 1 tablespoon of water and allow it to steam off.
-
Spoon the mixture over cooked rice and add your chosen toppings. Serve immediately.
Korean Vince Rice Bowl – Serves 4
Serves: 4
Prep: 15 mins
Cook: 10 mins
Ingredients
• 1 cup Classic Vince
• 1 cup boiling water
• 600g beef mince or crumbled firm tofu
• 2 tablespoons brown sugar
• 4 teaspoons gochujang paste
• 500g cooked rice (about 3 cups cooked rice)
Optional Toppings
• Pickled ginger
• Spring onion, sliced
• Carrot, grated or julienned
• Cucumber, sliced
• Sesame seeds
Method
-
Place Classic Vince in a bowl. Add boiling water, stir and cover. Leave to hydrate.
-
Heat a large frying pan over medium heat. Add beef mince or tofu and cook until browned and caramelised.
-
Add the hydrated Vince and stir through.
-
Stir in brown sugar and gochujang paste. Cook for about 30 seconds.
-
If the paste sticks to the pan, add 2 tablespoons of water and allow it to steam off.
-
Serve over cooked rice and top as desired.
Tips
• Reduce the gochujang slightly for a milder version.
• Add a fried egg on top for extra protein.
• Great lunch idea for work
