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Korean 'mixed rice' (bibimbap)
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious Korean beef bowl topped with a sunny-side-up egg.
Ingredients:
  • 300.00 gm white rice
  • 20.00 ml sesame oil
  • 100g fresh shiitake mushrooms, finely chopped
  • 1 garlic clove, crushed
  • 2cm piece fresh ginger, finely grated
  • 3 tsp Korean chilli paste
  • 42.00 gm soy sauce
  • 5.00 gm caster sugar
  • 4 eggs
  • 1 large carrot, cut into matchsticks
  • 500.00 ml bean sprouts
  • Kimchi, to serve
  • 2 green onions, thinly sliced
Instructions:
  • Boil rice in a large saucepan according to package instructions until tender. Drain and set aside, covered to keep warm.
  • Heat half of the oil in a large frying pan over medium-high heat. Brown the mince by cooking it for 3 to 4 minutes while breaking it up with a wooden spoon. Next, add the mushroom, garlic, ginger, and half of the chili paste. Cook for an additional 3 to 4 minutes until the mushroom is tender. Stir in the soy sauce and sugar, then cook for 1 more minute until heated through. Transfer the mixture to a bowl and cover to keep warm. Set the pan aside after washing and drying it.
  • In a large frying pan over medium heat, heat the remaining oil. Gently crack the eggs into the pan and cook for about 2 minutes until the whites are cooked through and the yolks are slightly runny.
  • Divide the rice among serving bowls. Top them off with the mince mixture, carrot, bean sprouts, kimchi, a fried egg, and green onion. Drizzle with the remaining chili paste before serving.

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