This one requires a trip to Waitrose. A big Waitrose. Gochujang chili paste is the thing you need, which is part of Waitrose’s cook’s ingredients. I’m sure you’d probably be able to find it in other big supermarkets, but I relied on the ‘Trose. Also I have searched for it in the medium-sized Clerkenwell store and couldn’t find it, so I think it is a bit niche.
Nevertheless, the photo does not do it justice. It was ridiculously tasty for something with so few ingredients that you just bung in the oven. Sous chef Nik complemented this more than once, so it must be good.
Thanks to Simply Nigella for this one. She did this in a slow-cooker, but I did the oven version, as I do not have a slow-cooker in my flat. Also, four hours in a slow-cooker tests my patience just that little too far.
Good things: few ingredients, super easy, very tasty.
Bad things: get gochujang paste before anything else.
Ingredients & requirements: serves 4-5
- 500g minced beef
- 200g short grain brown rice
- 1 can chopped tomatoes (400g)
- 4 tablespoons gochujang paste
- 4 tablespoons soy sauce
- 300g beansprouts
Preparation & cooking
- Preheat the oven to 170C
- Put the 500g minced beef and 200g short grain brown rice in a casserole dish with a lid.
- Add 400g of chopped tomatoes to the dish. Fill the empty can with water, swill and add to the dish. Then add an extra 125ml of water. (Don’t scrimp on the liquid!)
- Add the 4 tablespoons of gochujang paste and 4 tablespoons of soy sauce and combine everything.
- Add to the oven for 2 hours.
- Once it comes out, set side. Pour some boiling water over the 300g of beansprouts in a large heatproof bowl, covering them. After 1 min add to the casserole dish, combine, and let it sit for 5 mins or so. Serve.
The lovely sticky final outcome is something just that little bit different to eat. I assembled at some point late morning and left the oven to do the work for me while I got on with a lazy Sunday morning. Come lunchtime I had a joyous new dish to eat.