Ingredients
Servings
Serves 4
- 1 pound (500 grams) Lean ground beef
- 2 pounds (1000 grams) Korean rice cake
- 1 cup (250 milliliters) Onions, diced ¼ inch
- 1 cup (250 milliliters) Carrots, diced ¼ inch
- 1 cup (250 milliliters) Celery, diced ¼ inch
- 3/4 cup (175 milliliters) Mushrooms, diced ¼ inch
- 3/4 cup (175 milliliters) Green Onions, sliced
- 1/2 cup (125 milliliters) Low Sodium Soy Sauce
- 1/2 cup (125 milliliters) Water
- 1/2 cup (125 milliliters) Franks ® Original Cayenne Pepper Sauce
- 1/4 cup (60 milliliters) Turbinado sugar
- 3 tbsps (45 milliliters) Korean Style BBQ Seasoning 765G
- 2 tbsps (30 milliliters) Canola Oil
- 2 tbsps (30 milliliters) Garlic Paste
- 2 tbsps (30 milliliters) Ginger Paste
- 2 tbsps (30 milliliters) Tomato Paste
Procedure
Prep
- Heat 1 tbsp (15 ml) canola oil in a skillet, add ground beef and fry until fully cooked. Reserve.
- Heat remaining canola oil, sauté carrot, celery, onions and mushrooms for 5 to 6 minutes.
- Add Club House Korean Style BBQ Seasoning to the vegetable and sauté for 2 minutes.
- Add garlic, ginger and tomato paste, sauté for 1 minute.
- In a large pot combine cooked beef, sautéed vegetables.
- Combine and add sugar, soy sauce, Frank’s RedHot Sauce, water. Simmer sauce for 10 to 15 minutes.
Service
- Served over cooked rice cakes and garnish with sliced green onions.
