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Bibimbap – mixed rice bowl with beef
Summary Not available
Total time : 20 mins
Check out this recipe
Bibimbap – mixed rice bowl with beef
Summary Not available
Person: 4
Calories: 1826kcal
Materials
- 400 g beef preferably bulgogi meat or rib eye
- 250 g rice steamed
- 100 g beansprouts rinsed and dried
- 55 g shiitake mushrooms destemmed and cut into 5mm slices
- 1/2 courgettes thinly sliced on an angle
- 85 g manetout
- 1 carrots julienned
- 180 g baby spinach
- 115 g kimchi drained and chopped
- 1 tbsp Mirin
- 1 tbsp sesame oil
- 500 g oil for frying
Seasning
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp Mirin
- 2 garlic cloves finely chopped or grated
- 1 tsp ginger grated
- 1 tsp sesame seeds crushed
- 2 tbsp Gochujang sauce
- 3 tbsp gochujang
- 2.5 tbsp Mirin
- 2 tsp sugar
- 2 tsp sesame seeds
- 1 tsp sesame oil
- 1 tsp spring onions finely chopped on an angle
- 3 eggs large
Instructions
- Place a large heavy-based frying pan (preferably cast iron) over a medium heat
- Add a tablespoon of sesame oil and spread the cooked rice over the bass of the frying pan in a loose layer
- Cook, undisturbed, for 8–10 minutes (until the bottom of the rice develops a golden crust) while you prepare the toppings Meanwhile, prepare the dressing
- Mix together the mirin, soy sauce, sesame oil, garlic, ginger and sesame seeds in a small bowl
- Mix 2 tablespoons of the sauce with the beef and sugar and set aside
- Set the remaining seasoning sauce by the hob As each vegetable topping is finished, arrange it on a section of the rice in the pan so the toppings resemble the spokes of a bicycle wheel
- In a medium non-stick frying pan, heat half a teaspoon of vegetable oil over a medium-high heat
- Add the beansprouts and 1 teaspoon of the seasoning and cook, stirring, until crisp-tender, about 30 seconds
- Arrange the beansprouts on a section of the rice Heat 2 teaspoons of oil in the frying pan, add the beef and cook for 1–2 minutes until cooked through
- Arrange the beef on the rice Heat 1 tablespoon of oil in the frying pan, add the mushrooms and 1 tablespoon of the dressing and cook for 1 minute until tender
- Arrange the mushrooms on the rice Heat half a teaspoon of oil in the frying pan, add the courgette and 2 teaspoons of the sauce and cook for 1 minute until just tender
- Arrange the courgette on the rice Heat half a teaspoon of oil in the frying pan, add the mangetout and 2 teaspoons of the sauce and cook for 45 seconds until crisp-tender
- Arrange the mangetout on the rice Heat half a teaspoon of oil in the frying pan, add the carrot and 1 teaspoon of the sauce and cook for 30 seconds until crisp-tender
- Arrange the carrot on the rice Finally, heat 1 teaspoon of oil in the pan, add the spinach and 1 tablespoon of the sauce and cook for 30 seconds until just wilted
- Arrange the spinach on the rice Deglaze the pan with mirin, scraping up any browned bits from the base
- Spoon the juices from the pan over the beef on the rice Meanwhile, place a separate frying pan over a medium-high heat and fry the eggs in a little oil until the edges begin to crisp For the gochujang sauce, simply stir together all the ingredients in a small bowl or serving dish Remove the rice from the heat and arrange the kimchi over the remaining section of rice
- Spoon the gochujang sauce on the centre of the rice or serve on the side, if you like
- Arrange the fried eggs over the dish and sprinkle the bibimbap with black sesame seeds and radish sprouts, if liked
- To serve, bring the pan to the table, set it on a trivet and mix everything together before spooning into bowls
Notes
No extra notes
Nutrition
Calories: 1826kcal | Carbohydrates: 77g | Protein: 31g | Fat: 158g | Saturated Fat: 19g | Trans Fat: 2g | Cholesterol: 194mg | Sodium: 1109mg | Potassium: 1002mg | Fiber: 4g | Sugar: 13g | Vitamin A: 7045IU | Vitamin C: 51mg | Calcium: 136mg | Iron: 6mg
