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Bibimbap
Bibimbap
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Mix ingredients into rice for a burst of delicious flavors in every bite.
Ingredients:
  • 700g beef fillet, thinly sliced diagonally
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp finely grated fresh ginger
  • 42.00 gm light soy sauce
  • 10.00 gm caster sugar
  • 2 tsp sesame oil
  • 5 dried shiitake mushrooms
  • 325g (1 1/2 cups) sushi rice
  • 12.00 gm sesame seeds
  • 36.40 gm peanut oil
  • 120g baby spinach leaves
  • 4 eggs
  • 2 carrots, peeled, cut into matchsticks
  • 1 large Lebanese cucumber, cut into matchsticks
  • 80ml (1/3 cup) hot chilli sauce
  • 9.00 gm sugar
  • 1/4 tsp sesame oil
Instructions:
  • Mix the chili sauce, sugar, and sesame oil in a bowl to create the sauce.
  • In a bowl, mix together the beef, onion, garlic, ginger, soy sauce, sugar, and sesame oil. Chill in the fridge for 30 minutes to enhance the flavors.
  • Place the mushrooms in a heatproof bowl. Cover them with boiling water and let them sit for 20 minutes until they are soft. Afterward, drain the mushrooms, remove the stems, and slice them thinly.
  • Prepare the rice as per the instructions on the packet. Toast the sesame seeds in a frying pan over medium heat, stirring occasionally, for about 5 minutes until they turn lightly golden.
  • Heat a barbecue flat plate on high and brush with peanut oil. Cook the beef mixture for 3 minutes, turning once, then transfer to a plate and cover with foil. Add 1 tablespoon of remaining oil to the plate. Cook the spinach until it just wilts, then transfer to the plate. Crack the eggs onto the flat plate and cook for 2 minutes, spooning over the oil, until cooked to your liking.
  • Distribute cooked rice evenly into serving bowls. Layer with beef, mushrooms, spinach, carrots, and cucumbers. Sprinkle with sesame seeds and add a fried egg on top. Drizzle with sauce before serving.

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