Korean Beef Curry

Heat a griddle pan to smoking hot. Add a little vegetable oil only once the pan is hot, then seal (brown) the beef slices in batches. Do not overcrowd your pan, as this will cool down your pan and you will not reach the desired color. Once all the beef has been sealed, remove from the pan and set aside.

Heat a clean pan to smoking hot and add a little vegetable oil. Now seal the red pepper chunks the same way you did with the beef, then set aside.

Heat a wok to medium heat, add the last bit of vegetable oil, then add half of the spring onions. Add the miso paste, oyster sauce, paprika, and cumin. Add a little water to prevent the spices from burning. Add the Shaoxing cooking wine to deglaze the wok. Add a little more water as needed. Once your spices have cooked for about 10 minutes, add more water, then the chillies, ginger, and garlic. Simmer for a further 10 minutes until your sauce has reduced and you can smell a rich aroma. Your sauce should be semi-thick. Now add the beef and heat through. Add the red peppers, mix well, then turn off the heat.

Heat a small pan on medium heat, then dry toast the sesame seeds to golden brown. Remove from the pan so they do not burn.

Add the sugar snaps to the beef curry and mix through, then serve with fluffy basmati rice and pickled carrot cucumber salad. Garnish the curry with the rest of the spring onions, toasted sesame seeds, and coriander leaves.