.jpeg)
Ingredients
- 4 cups cooked white rice preferably short grain (Note 1)
- 4 eggs
- 2 tsp sesame seeds
KOREAN BEEF & MARINADE:
- 250 g/8oz beef tenderloin or thick steak very finely sliced (subs, Note 2)
- ¼ green apple grated using box grater (Note 3)
- 3 garlic cloves minced
- 1 tbsp soy sauce light or all purpose (Note 4)
- 1 tbsp honey or brown sugar
- 2 tsp sesame oil toasted (Note 9)
VEGETABLES:
- 2 carrots large, cut into 5 x 0.5cm/2 x 1/5" batons
- 2 zucchini large, cut into 5 x 0.5cm/2 x 1/5" batons
- 1 bunch of spinach cut into 5cm/2" lengths
- 8 dried shiitake mushrooms large (Note 5)
- 4 cups bean sprouts
- 2 tsp garlic minced (3 cloves)
- 8 tsp vegetable oil separated
- ½ tsp salt
- 1.5 tsp soy sauce light or all purpose (Note 4)
- ¼ tsp fish sauce sub soy
- ¼ tsp white sugar
- Sesame oil toasted (Note 9)
BIBIMBAP SAUCE:
- 4 tbsp gochujang paste Note 6
- 2 tbsp mirin Note 7
- 2 tbsp rice vinegar Note 8
- 1.5 tsp soy sauce Note 4
- 3 tsp white sugar
- 1 garlic clove finely grated
- 2.5 tsp sesame oil toasted (Note 9)
Instructions
BIBIMBAP SAUCE:
- Mix ingredients until sugar is dissolved.
MARINATED BEEF:
- Mix the marinade in a bowl, then add beef. Marinate for 30 minutes to overnight.
- Heat 2 tsp oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3 - 4 minutes until cooked and there's some caramelised bits, then remove from skillet.
- Keep warm until required or reheat to warm.
PREPARE VEGETABLES:
- Shiitake: Soak mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated. Drain, squeeze out excess water, then slice.
- Carrot and Zucchini salting (optional, Note 10): Place carrot and zucchini in separate bowls, sprinkle each with 1/4 tsp salt, toss, leave for 20 minutes then drain excess liquid.
COOK VEGETABLES:
- Get 2 skillets going if you can!
- Shiitake: Heat 2 tsp oil oil in a skillet over medium high heat. Cook mushrooms for 2 minutes. Add 1.5 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.
- Carrot: Add 2 tsp oil into the skillet, cook carrot until just tender (5 to 8 minutes), then remove.
- Zucchini: Cook as with carrot for 4 minutes.
- Spinach: Heat 2 tsp veg with a splash of sesame oil. Saute until starting to wilt. Add 1/2 tsp garlic, and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid.
- Beansprouts: Simmer in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water, then cool. Squeeze out excess liquid with hands, place in bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.
- Vegetables can cool, they are meant to be at room temp or slightly warm.
ASSEMBLE:
- Fry eggs in a skillet to your taste (I like mine with runny yolks).
- Place warm rice in bowls.
- Top with vegetables and beef, as pictured in post, then lastly, the egg.
- Sprinkle with sesame seeds, drizzled with sesame oil. Serve with Bibimbap Sauce!