KOREAN BEEF AND RICE BOWL

• 60ml (¼ cup) soy sauce

• 1½ tbsp honey

• 1¼ tbsp sesame oil

• ½ bunch kale, stem removed, leaves torn

• 400g sweet potato, scrubbed, coarsely chopped

• 300g Brussels sprouts, halved

• 1 tbsp light-flavour extra virgin olive oil

• 2 garlic cloves, crushed

• 400g lean beef mince

• 75g (⅓ cup) kimchi, chopped

• 250g pkt microwave brown and wild rice

• 2 green shallots, thinly sliced diagonally

• Toasted sesame seeds, to serve

• Kimchi, extra, to serve

METHOD

1. Whisk together 2 tsp soy sauce, 2 tsp honey and 1 tsp sesame oil in a large bowl. Add kale and toss to combine. Massage lightly to tenderise. 2. Put sweet potato in a heatproof bowl. Cover and microwave on High for 3 minutes. Add brussels sprouts and cook for 2-3 minutes more until just tender. Drain. 3. Heat 1 tsp sesame oil and 2 tsp olive oil in a large non-stick frying pan over high heat. Cook sweet potato and brussels sprouts, turning, for 7 minutes or until golden and caramelised. Combine 1 tsp sesame oil, garlic and remaining soy sauce and honey in a bowl. Drizzle a third of the mixture over vegetables. Gently toss. Transfer to the large bowl. 4. Heat 1 tsp sesame oil and 1 tsp olive oil in pan over high heat. Cook the mince, breaking up lumps with a wooden spoon, for 5 minutes. Add half the remaining soy mixture and then half the kimchi. Cook, stirring, for 1 minute or until browned. Transfer to the large bowl. 5. Microwave the rice on High for 30 seconds. Heat the remaining sesame oil and olive oil in the pan over high heat. Cook the remaining kimchi, stirring, for 30 seconds. Add the rice. Cook, stirring, for 1 minute. Stir in the shallot and remaining soy mixture for 30 seconds or until warmed through. Transfer to the large bowl and gently toss. Divide among serving bowls. Sprinkle with sesame seeds. Serve with extra kimchi. RECIPE: KATRINA WOODMAN, TASTE MAGAZINE PICTURE: JEREMY SIMONS