by Leah Halmagyi


  • 700g beef knuckle, finely sliced
  • ¼ cup Gochujang sauce
  • 1 Tbsp sweet chilli sauce
  • 1 Tbsp hoi sin sauce
  • 2 Tbsp sesame oil
  • 2 cups mixed vegetables (cucumber, radish, turnip)
  • 1½ cups rice vinegar
  • ¼ cup caster sugar
  • 2 Tbsp fine salt
  • 4 star anise
  • 2 cups long grain white rice
  • ½ cup cabbage kimchi, chopped
  • 4 eggs
  • sesame seeds, to garnish


Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4

1 Toss the beef, Gochujang, sweet chilli, hoi sin and half the sesame oil in a bowl, then cover with cling film and refrigerate for 1 hour.
2 Place the vegetables in a glass bowl. Combine the vinegar, sugar, salt and star anise in a saucepan and bring to a boil. Pour over the vegetables, then set aside.
3 Rinse the rice thoroughly, then combine with 3 cups cold water and the remaining sesame oil in a saucepan. Brin to a boil, then reduce heat to low. When the liquid has been absorbed, fit the lid, turn the heat off, and set aside for 15 minutes. Fluff with a fork.
4 Fry the beef in batches until just firm, then mix with the kimchi. Fry the eggs sunny side up. Pace rice in bowls, then top with the beef, pickles, eggs and sesame seeds.