Korean Rice Bowl (Bibimbap)
A Korean rice bowl with beef, vegetables and a delectable sauce, topped with a fried egg.
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Ingredients
For the beef
- 350 grams beef sliced thinly
- 3 cloves garlic diced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
For the vegetables
- 400 grams bean sprouts
- 200 grams spinach
- 1 teaspoon sesame seeds
- 200 grams shiitake mushrooms
- 3 carrots
- 4 teaspoons sesame oil
- 4 teaspoons soy sauce
For the bibimbap
- 600 grams cooked white rice warm
- 6 eggs
For the sauce
- 2 tablespoon mirin
- 3 tablespoon miso
- 1 tablespoon chilli oil
- 2 tablespoon rice vinegar
- 2 teaspoon soy sauce
- 1 tablespoon white sugar
- 3 tablespoon sesame oil
Instructions
- Mix together the beef marinade ingredients (garlic, soy sauce, honey, sesame oil) and cover the beef with it. Marinate for 20 minutes to 24 hours.
- Mix together the sauce ingredients in a bowl until well combined. Leave to one side.
- Stir fry the bean sprouts in 1 tsp sesame oil for 2 minutes. Drizzle with 1 tsp soy sauce and transfer to a bowl.
- Wilt the spinach in a dry pan until cooked. Shake over the sesame seeds, drizzle with 1 tsp sesame oil and 1 tsp soy sauce. Transfer to a bowl.
- Cut the carrots into matchsticks (or grate). Stir fry in 1 tsp sesame oil for 6-7 minutes until soft. Drizzle with 1 tsp soy sauce - transfer to a bowl.
- Cut the mushrooms in half. Cook in a dry pan until golden - drizzle with 1 tsp sesame oil and 1 tsp soy sauce. Transfer to a bowl.
- When you’re ready to serve, tip the beef (and marinade) into a hot wok. Stir fry until cooked through. Cook the eggs to your liking.
- Spoon the warm rice into bowls. Top with the beef, vegetables and fried egg. Drizzle over 2 tbsps of the sauce.
