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Korean bibimbap
Korean bibimbap
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Whip up a delicious bibimbap - a classic Korean favorite!
Ingredients:
  • 42.00 gm soy sauce
  • 1 tsp finely grated ginger
  • 4.00 gm brown sugar
  • 1/2 tsp sesame oil
  • 500g beef rump steak, trimmed, thinly sliced
  • 18.20 gm peanut oil
  • Sesame oil, few drops
  • 200g Swiss brown mushrooms, thinly sliced
  • 1 large carrot, peeled, cut into matchsticks
  • 1 bunch pak choy, leaves removed, stems finely sliced
  • 500.00 ml wombok (Chinese cabbage), finely shredded
  • 450g pkt family size microwaveable fragrant brown Rice
  • 4 free range eggs
  • 1 Lebanese cucumber, halved, seeds removed, thinly sliced
  • Sesame seeds, toasted, to sprinkle
  • Chilli sauce, to serve
Instructions:
  • In a jug, mix soy sauce, ginger, garlic, sugar, and sesame oil. Place beef in a glass or ceramic dish, pour the marinade over it, and toss well to coat. Let it sit for 30 mins to enhance the flavors.
  • Preheat wok over medium-high heat. Sauté mushrooms in 1 teaspoon peanut oil and a few drops of sesame oil until browned, about 3 minutes. Transfer to a plate and keep warm. Sauté carrot in another teaspoon of peanut oil for 1-2 minutes, then set aside. Stir-fry pak choy leaves and stems for 2 minutes, then transfer to a plate. Sauté wombok in a teaspoon of peanut oil for 2 minutes and then remove. Finally, cook beef in batches in the remaining oil and a few drops of sesame oil for 2-3 minutes until browned and cooked through. Transfer to a plate.
  • While the rice is cooking according to package directions, heat a lightly oiled frying pan over medium heat and cook the eggs for 3-4 minutes until the whites are set and the yolk is runny.
  • Plate the rice, then layer with mushrooms, carrot, pak choy, wombok, cucumber, and beef. Finish with a crispy fried egg, sprinkle with sesame seeds, and serve with chili sauce on the side.

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