How to make Bibimbap (Korean Rice with mixed vegetables)

Name: How to make Bibimbap (Korean Rice with mixed vegetables)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 1 cucumber, sliced into matchsticks; 8 tsp Gochujang (Korean hot pepper paste); 1 bunch fresh spinach; 2 tbsp soy sauce; 5 tbsp olive oil; 2 carrots, sliced into matchsticks; 1 clove garlic, minced; 1 pinch chilli flakes; 2 x 250g Jersey Short Rib steaks thinly sliced; 4 free range eggs; 600g cooked white rice; 4 tsp toasted sesame oil; 1 tsp sesame seeds

30 mins
30 mins
easy
4

Recipe by

Jeff Baker

Ingredients

1 cucumber, sliced into matchsticks
8 tsp Gochujang (Korean hot pepper paste)
1 bunch fresh spinach
2 tbsp soy sauce
5 tbsp olive oil
2 carrots, sliced into matchsticks
1 clove garlic, minced
1 pinch chilli flakes
2 x 250g Jersey Short Rib steaks thinly sliced
4 free range eggs
600g cooked white rice
4 tsp toasted sesame oil
1 tsp sesame seeds

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Introduction

Bibimbap is a Korean dish. A traditional way of using up leftovers, its based on rice, stir fried vegetables & strips of spicy beef topped with a fried egg.

Method

Blanch the spinach in boiling salted water for just 30 seconds, drain & squeeze out as much excess water as possible then stir the soy sauce through the spinach & reserve
Heat 1 tablespoon olive oil in large nonstick pan and stir fry carrots until softened, about 3 minutes, add the garlic and cook for further minute. Toss the beansprouts in the same pan for 1 minute
Season the steak slices with 1 teaspoon Gochujang paste & a tablespoon of soy. Sear the steak slices in a tablespoon of olive oil in a nonstick pan over high heat, 1-2 minutes, and set aside
In a separate nonstick pan, heat 2 tablespoons olive oil over low heat and gently fry the eggs just on one side until yolks are runny & the whites are firm
To serve divide the rice into 4 bowls then top with spinach, carrots & beansprouts then a few slices of steak and some cucumber. Top with a fried egg then drizzle each bowl with a few drops of sesame oil, a sprinkle of sesame seeds & serve a little Gochujang paste on the side