Hoisin sauce was invented in 1920s Guangzhou as vegetarian 'duck sauce'—now it's glazing beef worldwide.
Hoisin Beef with Korean Inspired Carrot Salad
Dive into a delightful fusion with our Hoisin Beef paired with a zesty Korean-inspired carrot salad! This vibrant dish features tender beef glazed in a rich hoisin sauce, complemented by a crunchy, refreshing carrot slaw that adds a burst of color and flavor. Perfect for a quick weeknight dinner that will leave your taste buds dancing!
Prep
10
min
Cook
15
min
Serves
3
people
Level
intermediate
The Story
This dish is what happens when 1980s Australian-Chinese takeaway joints met Seoul's banchan obsession—some brilliant cook in Sydney's Chinatown realized that Korean carrot salad (morkovcha, actually brought by Soviet Koreans) paired beautifully with Cantonese hoisin-glazed mince, creating a cross-cultural masterpiece that would make both countries simultaneously proud and confused.
Regional Twist
In Busan's fish markets, they swap the beef mince for minced mackerel and add gochugaru instead of chilli flakes, while doubling the white wine vinegar to cut through the oily fish.
📝 Ingredients
Shopping List
- 500 g beef ground meat
- 2 whole carrots
- 1 tsp (5 ml) chilli flakes
- 1 handful chives
- 1 whole cucumber
- 1 handful fresh cilantro
- 3 tbsp (44 ml) hoisin sauce
Pantry Items
Amounts also listed in instructions below
- brown sugar (to taste)
- chinese five spice (to taste)
- dark soy sauce (to taste)
- garlic (to taste)
- light soy sauce (to taste)
- sesame oil (to taste)
- 250 g uncooked rice
- white wine vinegar (to taste)
👨🍳 Instructions
- 1
Combine shredded carrot and cucumber with chives, coriander, chilli flakes, garlic, brown sugar, sesame oil, and white wine vinegar to make the salad.
- 2
Fry the beef in a pan with Chinese five spice and chilli flakes until browned.
- 3
Add hoisin sauce, light soy sauce, dark soy sauce, white wine vinegar, and brown sugar to the beef and fry for a few more minutes until caramelized.
- 4
Serve the hoisin beef over cooked rice alongside the carrot salad.
💡 Pro Tips
- ✓Brown the beef mince at high heat (400°F+ pan surface) without stirring for 2-3 minutes to develop Maillard reaction compounds before breaking it up, creating deeper umami flavors.technique400°F+ surface temp, 2-3 minutes
- ✓Salt the shredded vegetables 10 minutes before dressing to draw out 15-20% of their moisture content, preventing the salad from becoming watery and concentrating flavors.timing10 minutes, 15-20% moisture reduction
- ✓Toast the Chinese five spice in the dry pan for 30-45 seconds before adding beef to activate volatile oils and increase aromatic compound release by up to 300%.technique30-45 seconds, 300% aromatic increase
- ✓Use a 2:1 ratio of light to dark soy sauce because light soy provides salinity while dark soy contributes molasses-based sweetness and rich color without oversalting.ingredient2:1 ratio
- ✓Add the hoisin-soy glaze when the pan reaches 285-300°F so sugars caramelize properly without burning, creating lacquered coating in 90 seconds.timing285-300°F, 90 seconds
Share this recipe
Prep
10
min
Cook
15
min
Serves
3
people
Level
intermediate
Share this recipe
Hoisin sauce was invented in 1920s Guangzhou as vegetarian 'duck sauce'—now it's glazing beef worldwide.
Hoisin Beef with Korean Inspired Carrot Salad
Dive into a delightful fusion with our Hoisin Beef paired with a zesty Korean-inspired carrot salad! This vibrant dish features tender beef glazed in a rich hoisin sauce, complemented by a crunchy, refreshing carrot slaw that adds a burst of color and flavor. Perfect for a quick weeknight dinner that will leave your taste buds dancing!
The Story
This dish is what happens when 1980s Australian-Chinese takeaway joints met Seoul's banchan obsession—some brilliant cook in Sydney's Chinatown realized that Korean carrot salad (morkovcha, actually brought by Soviet Koreans) paired beautifully with Cantonese hoisin-glazed mince, creating a cross-cultural masterpiece that would make both countries simultaneously proud and confused.
Regional Twist
In Busan's fish markets, they swap the beef mince for minced mackerel and add gochugaru instead of chilli flakes, while doubling the white wine vinegar to cut through the oily fish.
📝 Ingredients
Shopping List
- 500 g beef ground meat
- 2 whole carrots
- 1 tsp (5 ml) chilli flakes
- 1 handful chives
- 1 whole cucumber
- 1 handful fresh cilantro
- 3 tbsp (44 ml) hoisin sauce
Pantry Items
Amounts also listed in instructions below
- brown sugar (to taste)
- chinese five spice (to taste)
- dark soy sauce (to taste)
- garlic (to taste)
- light soy sauce (to taste)
- sesame oil (to taste)
- 250 g uncooked rice
- white wine vinegar (to taste)
👨🍳 Instructions
- 1
Combine shredded carrot and cucumber with chives, coriander, chilli flakes, garlic, brown sugar, sesame oil, and white wine vinegar to make the salad.
- 2
Fry the beef in a pan with Chinese five spice and chilli flakes until browned.
- 3
Add hoisin sauce, light soy sauce, dark soy sauce, white wine vinegar, and brown sugar to the beef and fry for a few more minutes until caramelized.
- 4
Serve the hoisin beef over cooked rice alongside the carrot salad.
💡 Pro Tips
- ✓Brown the beef mince at high heat (400°F+ pan surface) without stirring for 2-3 minutes to develop Maillard reaction compounds before breaking it up, creating deeper umami flavors.technique400°F+ surface temp, 2-3 minutes
- ✓Salt the shredded vegetables 10 minutes before dressing to draw out 15-20% of their moisture content, preventing the salad from becoming watery and concentrating flavors.timing10 minutes, 15-20% moisture reduction
- ✓Toast the Chinese five spice in the dry pan for 30-45 seconds before adding beef to activate volatile oils and increase aromatic compound release by up to 300%.technique30-45 seconds, 300% aromatic increase
- ✓Use a 2:1 ratio of light to dark soy sauce because light soy provides salinity while dark soy contributes molasses-based sweetness and rich color without oversalting.ingredient2:1 ratio
- ✓Add the hoisin-soy glaze when the pan reaches 285-300°F so sugars caramelize properly without burning, creating lacquered coating in 90 seconds.timing285-300°F, 90 seconds