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
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
No extra notes