Mixed Rice with Vegetables & Beef (bibimbap)

 

"It is hard not to fall in love with bibimbap. The bed of pearly white rice adorned with a ring of colorful vegetables and beef, and a bright yellow egg, the shining star in the center. It is almost hypnotic. Like a lot of Korean dishes, individual ingredients are plated up beautifully so you can fully appreciate each one, and then, with gleeful abandon, you madly mix everything together. The possibilities for toppings are endless, so feel free to use your favorite ingredients—spinach and onion also work very well." From Our Korean Kitchen by Jordan Bourke and Rejina Pyo (Weidenfeld & Nicolson 2015).

What you will need

For the gochujang sauce

3 tablespoons gochujang chilli paste

1 tablespoon soy sauce

1 tablespoon roasted sesame seed oil

2 garlic cloves, crushed

1 tablespoon sugar or maple syrup

For the marinated beef

2 1/2 tablespoons soy sauce

2 teaspoons roasted sesame seed oil

3 garlic cloves, crushed

3 spring onions, very finely chopped

1/2 teaspoon ground black pepper

300 grams beef sirloin, very thinly sliced

400 grams short-grain white rice

For the toppings

150 grams carrots, cut into very thin strips

300 grams zucchini, quartered lengthways and thinly sliced

150 grams cucumber, halved lengthways, deseeded and thinly sliced

150 grams daikon radish, peeled and cut into thin strips

150 grams bean sprouts

roasted sesame seed oil, to season

soy sauce, to season

200 grams shiitake mushrooms, sliced

300 grams spinach

4 eggs

sunflower or vegetable oil, to fry

toasted sesame seeds, to serve

few leaves garden cress, to serve

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