South Korean Bibimbap is such a delicious dish that may look complicated but is actually very simple. The flavours and choice of ingredients are up to you making this dish suitable for most people. I have used carrot, noodles, bean sprouts, mushrooms and lettuce. However, courgette/zucchini, spinach and cabbage also work well. I often look in the fridge and use what I have to make this dish. It’s very flexible.
The idea of this dish is you add what you wish to eat and then mix as you go from your own dish. It makes everything look beautiful and as you choose what you want, nothing gets wasted. This main dish is superbly filling, full of flavour with an abundance of textures.
You can actually make this in advance and store in the fridge for up to 4 days. Also you can make the marinade, add the beef and then freeze for another day. As it defrost, it will marinade perfectly.
The combination of the meat, rice, vegetables and sauces creates a ideal mix of protein, carbohydrates and fibre for a balanced diet. You can literally eat well.
South Korean Bibimbap is a dish that is fun to eat as it’s a buffet in a dish. Bibimbap can be broken into two Korean words, bibim means “mixing with” and Bap is Korean for “Rice”. The perfect name means mixing with rice which is what you do.
South Korean Bibimbap
Ingredients
Marinade
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp brown sugar light
- 2 cloves garlic peel/mince
- 175 g beef thinly sliced
Other Ingredients
- 100 g mushrooms shitake/closed cup
- 1 large carrot
- 150 g bean sprouts
- 150 g noodles
- 200 g lettuce
- 2 medium onions peel/slice
- 4 large large eggs free range
- 4 cups rice steamed/pre cooked
Serving Sauce
- 1 ½ tbsp toasted sesame oil
- 2 ½ tbsp sriracha gochujang
- 1 tbsp sugar
- 1 ½ tbsp sesame seeds toasted
- 1 ½ tsp apple cider vinegar
- 1 clove garlic mince
Instructions
- In a bowl add the beef slices with the soy sauce, sesame oil, sugar and minced garlic and mix thoroughly.1 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tsp brown sugar, 2 cloves garlic, 175 g beef
- Seal with clingfilm and pop in the fridge for 30 – 60 minutes to marinade.
- Place your wok or high sided frying pan over a medium high heat and add the oil. When it is hot, add the marinated beef and cook through fully, turning and stirring so it cooks and browns nicely. Normally around 5 minutes. Once cooked, Place on a warmed dish and put to one side, covered, until needed.
- In a mixing bowl add the oil, sriracha, sugar, sesame seeds, vinegar and garlic and stir to mix.1 tbsp soy sauce, 1 ½ tbsp toasted sesame oil, 2 ½ tbsp sriracha, 1 ½ tsp apple cider vinegar, 1 clove garlic, 1 tbsp sugar
- Wipe the mushrooms to remove any dirt and then slice the mushrooms and put to one side.100 g mushrooms
- Peel and slice the onions and put to one side.2 medium onions
- Peel and thinly slice(julienne) the carrots and slice the lettuce.1 large carrot, 200 g lettuce
- Cook the noodles and bean sprouts in accordance with the packet instructions while you cook the vegetables.150 g noodles, 150 g bean sprouts
- Add a little oil to the wok over a high heat and add the onions and fry until just about to brown.
- After about 3 minutes, add the carrots and a pinch of salt to the same pan and continue to fry for a further 4 minutes. Remove and put to one side.
- Add the mushrooms and a pinch of salt to the wok and cook for 2 minutes until softened.
- Finally add a little more oil and fry the four eggs, one per person. It is best if the eggs are still slightly runny so the yolks mix with the dish but its up to you.4 large large eggs
- To assemble, add the steamed rice in the base in a small hill shape and add the vegetables around the outside of the rice. Finally add the beef with the fried egg on top.4 cups rice
- Pour the sauce over the top of each dish and sprinkle with the sesame seeds. Serve immediately.1 ½ tbsp sesame seeds
