Korean Bibimbap

Korean Bibimbap

45 minutes
Serves 4
Main Course

Instructions

While you are cooking your other ingredients, get a pan of white or brown rice on the stove so that it is cooked and ready when you are finished with the other items.

Heat a wok or large frying pan to a high heat and when the pan is hot, add marinated steak and cook until browned for a minute or two each side and then set aside.

Boil the kettle and add to the pan, boiling the bean sprouts for 5 minutes. Drain and place in a separate bowl before mixing with 1 teaspoon garlic and 1 tablespoon each of soy sauceand sesame oil and putting aside.

Empty the pan and give it a quick dry before returning to a medium-high heat and adding a little oil and stir-frying the carrots for about 4 minutes, or until soft - put aside.

Do the same with the courgette

Stir-fry the spinach with a small splash of water until wilted and water has evaporated, about 4 minutes. Mix with 1 teaspoon garlic and 1 tablespoon each soy sauce and sesame oil and put aside.

Stir-fry the mushrooms with 1 tablespoon of soy sauce for about 6-8 minutes until reduced and lightly browned - put aside.

Fry eggs to preference, though sunny-side up means that you get a lovely, gooey egg yolk.

To assemble, scoop rice into bowls and top with all the individual ingredients, layering small heaps in a circle to create a visually-pleasing bowl. Top with fried egg and toasted sesame seeds. Mix all ingredients together to make a spicy red sauce that you can add to your preference for each bowl. Finish with a sprinkle of gochugaru chilli flakes (these are sweeter and milder than regular chilli flakes, so you can be quite liberal, if you like).


To eat, break egg yolk and fold into the bowl with the spicy sauce to marble the flavours together. 

Enjoy!

Ingredients

Available in store

  • For The Bibimbap

  • 450g Sirloin Steak, thinly sliced and marinated for 20 minutes in bulgogi sauce
  • Vegetable Oil
  • 4 Minced Garlic Cloves
  • 80g Beansprouts
  • 4tbsp Soy Sauce
  • 2tbsp Sesame Oil
  • 100g Carrots, sliced finely
  • 1 Courgette, sliced finely
  • 12oz Spinach
  • 8oz Shiitake Mushrooms, sliced finely
  • 4 Eggs
  • 2tbsp Toasted Sesame Seeds

  • For The Sauce

  • 2tbsp Gochujang
  • 1tbsp Sesame Oil
  • 1tsp Sugar
  • 1tbsp Water
  • 1tsp Apple Cider Vinegar
  • 1tsp Garlic, Minced
  • Gochugaru chilli flakes for dressing
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