Korean Zucchini and Beef Rice Bowls (3)

Cut 450 g squash into 2 cm pieces. Toss with scallion, optional chili and 15 g salted shrimp; do not add extra salt.

Slice 225 g beef thinly and mix with 15 ml soy sauce, 1 g pepper, 15 ml sesame oil and 10 g potato starch.

Heat 15 ml oil, spread the beef in a single layer, cook until browned and safely cooked through, then set aside.

Wipe the pan, heat the remaining 30 ml oil, and sauté minced garlic and onion until aromatic.

Add the seasoned squash and stir over medium heat until the edges turn translucent but the pieces retain their shape.

Return the beef to the pan and heat through. Divide 600 g hot rice into three bowls and top with the beef and squash.