Cooking with Colm O'Gorman: Restaurant-quality karubi beef with fried rice

If you'e craving a takeaway, then try this Irish Angus Ribeye with gochujang and vegetable fried rice

Fri, 26 Feb, 2021 - 10:00

Colm O’Gorman

I have found myself developing recipes to recreate some of my favourite restaurant meals a lot over the last year. Where we live in north Wexford is beyond the delivery limit for most, so it has been a great motivation to get creative in the kitchen. If you are missing a favourite dish, why not have a go at making it yourself? It will bring some variety to your cooking, and with a bit of trial and error, you are likely to crack it, or even improve on the original.

This week’s recipe is my version of a dish from a Japanese restaurant I often go to when meeting friends or colleagues for lunch during a normal working week. That was back when our working weeks were normal of course. I got a hankering for it a few months ago so I decided to give it a go and I am delighted with the results. It features one of my favourite food discoveries of the past year, gochujang, a Korean spicy red pepper sauce. I have used it in a few recipes over the past few months, and it is a perfect complement to this dish. If you cannot get hold of the ingredients, you can use sriracha or another chilli sauce. Gochujang is very special though, so do try your local Asian supermarket for the ingredients. You will adore it, and it is simple and inexpensive to make. A few of the larger Asian supermarkets offer an excellent nationwide delivery service.

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