Bring a medium pot of water to the boil (see tip). Preheat BBQ grill to medium (if using).<\/span><\/div><\/li>
Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Drain well through a sieve.<\/span><\/div><\/li>
Pat beef dry and season lightly with salt. Toss in a large bowl with first measure of Korean sticky sauce. <\/span><\/div><\/li>
Heat oil in a large fry-pan on medium heat. Cook beef for about 4 minutes each side for medium, or cooked to your liking. Rest, covered, before slicing thinly. Alternatively, use same method on BBQ.<\/span><\/div><\/li>
Prep lettuce, carrot, radish and coriander<\/span><\/div><\/li>
Serve lettuce cups filled with beef, kimchi, carrot and radish. Top with remaining Korean sticky sauce, coriander and sesame seeds. Serve rice on the side.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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Notes<\/h3>
Tip -Brown rice needs lots of water during cooking, so make sure your pot is filled with plenty of water to get perfect rice for this meal!<\/span>
<\/div>\n\u00a0<\/span>
<\/div>\nEnergy 1846 kJ | 441 kCal | Carbohydrates 38.6 g | Protein 38.3 g | Fat 13.7 g<\/span><\/div><\/div>\n \n