Gochujang Beef and Potato Skillet

Ingredients

• 2 tbsp vegetable oil
• 500g baby or new potatoes, quartered
• 500g ground beef
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp gochujang (Korean chilli paste)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 spring onions, sliced
• 1 tbsp sesame seeds
• Cooked rice, to serve

Method

1. Parboil the potatoes in salted water for 8-10 minutes until just tender. Drain well.
2. Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the potatoes and fry for 6-8 minutes, turning occasionally, until golden and crisp. Remove and set aside.
3. Add the remaining oil to the pan and cook the ground beef over high heat, breaking it up, until browned, about 5 minutes.
4. Stir in the garlic and ginger and cook for 1 minute.
5. Whisk together the gochujang, soy sauce, honey, and rice vinegar, then pour into the pan. Stir to coat the beef.
6. Return the potatoes to the pan and toss everything together for 2-3 minutes until glossy and sticky.
7. Scatter over the spring onions and sesame seeds, and serve over rice.

Estimated per serving.