South Korean Bibimbap

Such a superb dish from a superb country. The flavour, appearance and textures are a pleasure to enjoy. A filling main dish even for the biggest of appetites.

Prep Time 20

Cook Time 25

Marinade 1

Total Time 1 45

Servings People

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

Nutrition