Bibimbap – mixed rice bowl with beef

Summary Not available

  • Beef bibimbap
  • 115 g beef (preferably bulgogi meat or rib eye)
  • 875 g rice (steamed)
  • 100 g beansprouts (rinsed and dried)
  • 55 g shiitake mushrooms (destemmed and cut into 5mm slices)
  • 1/2 courgette (thinly sliced on an angle)
  • 85 g manetout
  • 1 carrot (julienned)
  • 180 g baby spinach
  • 115 g kimchi (drained and chopped)
  • 1 tbsp mirin
  • 1 tbsp sesame oil
  • vegetable oil (for frying)
  • Seasoning
  • 1 tbsp sesame oil
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 garlic cloves (finely chopped or grated)
  • 1 tsp fresh ginger (grated)
  • 1 tsp sesame seeds (crushed)
  • Gochujang sauce
  • 3 tbsp gochujang
  • 2 1/2 tbsp mirin
  • 2 tsp sugar
  • 2 tsp sesame seeds
  • 1 tsp sesame oil
  • 1 tsp spring onions (finely chopped on an angle)
  • To serve
  • 3 eggs (large)
  • sesame seeds
  1. Place a large heavy-based frying pan (preferably cast iron) over a medium heat

  2. Add a tablespoon of sesame oil and spread the cooked rice over the bass of the frying pan in a loose layer

  3. 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

  4. Mix together the mirin, soy sauce, sesame oil, garlic, ginger and sesame seeds in a small bowl

  5. Mix 2 tablespoons of the sauce with the beef and sugar and set aside

  6. 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

  7. In a medium non-stick frying pan, heat half a teaspoon of vegetable oil over a medium-high heat

  8. Add the beansprouts and 1 teaspoon of the seasoning and cook, stirring, until crisp-tender, about 30 seconds

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. Arrange the spinach on the rice Deglaze the pan with mirin, scraping up any browned bits from the base

  16. 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

  17. Spoon the gochujang sauce on the centre of the rice or serve on the side, if you like

  18. Arrange the fried eggs over the dish and sprinkle the bibimbap with black sesame seeds and radish sprouts, if liked

  19. To serve, bring the pan to the table, set it on a trivet and mix everything together before spooning into bowls

No extra notes

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