Bibimbap
What is Bibimbap, it is a Korean Rice Bowl. You plate up this beautiful rice bowl with rice on the bottom, then the gorgeous colourful vegetables placed around the rice, you add on the marinated beef and top it with a perfectly fried egg. But there's more, don't forget to drizzle over the delicious bibimbap sauce and finish with a sprinkle of sesame seeds. Now that you have one beautiful rice bowl, you then mix it up into one delicious big mess and you enjoy every single bite.
Now you can use other vegetables you love, like broccoli for instance, and feel free to change the meat to chicken. The recipe can be changed and it will still be delicious. Also with the vegetables you can use a bunch of English spinach, I prefer baby spinach. The original recipe uses dried shitake mushrooms, I use fresh. If using dried, soak the dried mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated. Drain, squeeze out excess water, then slice. Also the quantities, I tend to add a little more meat for my family, everything is easily adjusted in this recipe.
Now this is not something you cook when you are busy, this is something you cook on the weekend as it does take a little time to make. There are a lot of components, but all are really easy. The vegetables are supposed to be served at room temperature, so you can take your time with each component, as you don't have to serve it hot. The only thing I like to serve hot is the rice, the egg and the beef. The rice I cook in a rice cooker and the beef and egg I cook just before serving.
Gochujang can be bought in most woolworths stores or Asian grocery stores.
This is so easy to make, it does take some time, but it so worth it. Give this a try soon.
Now you can use other vegetables you love, like broccoli for instance, and feel free to change the meat to chicken. The recipe can be changed and it will still be delicious. Also with the vegetables you can use a bunch of English spinach, I prefer baby spinach. The original recipe uses dried shitake mushrooms, I use fresh. If using dried, soak the dried mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated. Drain, squeeze out excess water, then slice. Also the quantities, I tend to add a little more meat for my family, everything is easily adjusted in this recipe.
Now this is not something you cook when you are busy, this is something you cook on the weekend as it does take a little time to make. There are a lot of components, but all are really easy. The vegetables are supposed to be served at room temperature, so you can take your time with each component, as you don't have to serve it hot. The only thing I like to serve hot is the rice, the egg and the beef. The rice I cook in a rice cooker and the beef and egg I cook just before serving.
Gochujang can be bought in most woolworths stores or Asian grocery stores.
This is so easy to make, it does take some time, but it so worth it. Give this a try soon.
Recipe
Recipe adapted from www.recipetineats.com/
Serves 4
For the Beef:
250g rump steak, thinly sliced
1/4 green apple , grated
3 garlic cloves , minced
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons sesame oil
BIBIMBAP SAUCE:
4 tablespoons gochujang paste
2 tablespoons mirin
2 tablespoons rice vinegar
1 1/2 teaspoons soy sauce
3 teaspoons white sugar
1 garlic clove, finely chopped
2 1/2 teaspoons sesame oil
For the carrots:
2 large carrots, cut into 5 x 0.5cm batons
1/4 teaspoon salt
2 teaspoons vegetable oil
For the zucchini:
2 large zucchini, cut into 5 x 0.5cm batons
1/4 teaspoon salt
2 teaspoons vegetable oil
For the spinach:
1 bunch of English spinach, cut into 5cm lengths or use the equivalent amount of baby spinach
2 teaspoons vegetable oil
Splash of sesame oil
1/2 teaspoon finely chopped garlic
salt, to taste
For the Shiitake Mushrooms:
8 large shiitake mushrooms, sliced
2 teaspoons vegetable oil
1 1/2 teaspoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon finely chopped garlic
For the Bean Sprouts:
4 cups bean sprouts
2 teaspoons sesame oil
1 teaspoon finely chopped garlic
1/4 teaspoon fish sauce
To serve:
4 cups cooked white rice
4 eggs
2 teaspoons sesame seeds
Extra drizzle of sesame oil, optional
Serves 4
For the Beef:
250g rump steak, thinly sliced
1/4 green apple , grated
3 garlic cloves , minced
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons sesame oil
BIBIMBAP SAUCE:
4 tablespoons gochujang paste
2 tablespoons mirin
2 tablespoons rice vinegar
1 1/2 teaspoons soy sauce
3 teaspoons white sugar
1 garlic clove, finely chopped
2 1/2 teaspoons sesame oil
For the carrots:
2 large carrots, cut into 5 x 0.5cm batons
1/4 teaspoon salt
2 teaspoons vegetable oil
For the zucchini:
2 large zucchini, cut into 5 x 0.5cm batons
1/4 teaspoon salt
2 teaspoons vegetable oil
For the spinach:
1 bunch of English spinach, cut into 5cm lengths or use the equivalent amount of baby spinach
2 teaspoons vegetable oil
Splash of sesame oil
1/2 teaspoon finely chopped garlic
salt, to taste
For the Shiitake Mushrooms:
8 large shiitake mushrooms, sliced
2 teaspoons vegetable oil
1 1/2 teaspoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon finely chopped garlic
For the Bean Sprouts:
4 cups bean sprouts
2 teaspoons sesame oil
1 teaspoon finely chopped garlic
1/4 teaspoon fish sauce
To serve:
4 cups cooked white rice
4 eggs
2 teaspoons sesame seeds
Extra drizzle of sesame oil, optional
Marinate the beef: Mix the marinade in a bowl, then add the beef. Marinate for 30 minutes to overnight.
Make the bibimbap sauce: Mix ingredients together in a bowl until the sugar has dissolved.
Salting of carrots and zucchini: Place carrot and zucchini in two separate bowls, sprinkle each with 1/4 tsp salt, toss, leave for 20 minutes then drain excess liquid.
Cook the carrots: In a large frying pan, add 2 teaspoons of oil, cook carrot until just tender (5 to 8 minutes). Remove from pan and place on your serving plate.
Cook the zucchini: In the same frying pan, add 2 teaspoons oil, cook zucchini until just tender, about 4 minutes. Remove from pan and place on your serving plate.
Cook the Shiitake Mushrooms: Heat 2 teaspoons oil in the same frying pan over medium high heat. Cook mushrooms for 2 minutes. Add 1.5 teaspoons soy sauce, 1/4 teaspoon sugar and 1/2 teaspoon of garlic. Stir for 1 minute, then remove and place on your serving plate.
Cook the Spinach: Heat 2 teaspoons vegetable oil with a splash of sesame oil. Saute until starting to wilt. Add 1/2 teaspoon garlic, and salt to taste, stir, then remove, place in a colander. When cool, squeeze to drain out excess liquid. Place on your serving plate.
Cook the Beansprouts: Bring a saucepan of water to the boil, add beansprouts, simmer for 5 minutes. Drain allow to cool. Place beansprouts in a bowl. Mix with 2 teaspoons sesame oil, 1 teaspoon garlic and 1/4 teaspoon fish sauce. Place on your serving plate.
Vegetables can cool, they are meant to be at room temp or slightly warm.
Cook the beef: Heat 2 teaspoons oil in a large frying pan over high heat. Let excess marinade drip off, then add beef. Cook for 2-3 minutes until cooked to your liking and there's some caramelised bits, then remove from the pan. Keep warm until required, try to serve hot.
To Assemble: Fry eggs in a frying pan to your taste, I like mine with runny yolks.
Place warm rice in bowls.
Top with vegetables and beef, placing alternating colours just to make it look good, then lastly, the egg.
Sprinkle with sesame seeds.
Serve with Bibimbap Sauce.
Place warm rice in bowls.
Top with vegetables and beef, placing alternating colours just to make it look good, then lastly, the egg.
Sprinkle with sesame seeds.
Serve with Bibimbap Sauce.
Enjoy!