Bibimbap (Korean rice with mixed vegetables)

    Bibimbap (Korean rice with mixed vegetables)

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    1hr


    1 person made this

    About this recipe: Along with kimchi, bibimbap takes its place among the most popular foods in Korean cuisine. In the Korean household, it's a traditional way of using up rice and leftovers. Literally meaning 'mixed rice,' it's rice with stir fried vegetables, strips of beef, flavoured with a spicy pepper paste and topped with a fried egg. Delicious!

    Ingredients
    Serves: 4 

    • 1 cucumber, sliced into matchsticks
    • 55g (about 4 tablespoons) gochujang (Korean hot pepper paste)
    • 1 bunch fresh spinach, sliced
    • 1 tablespoon soy sauce
    • 1 teaspoon olive oil
    • 2 carrots, sliced into matchsticks
    • 1 clove garlic, minced
    • 1 pinch chilli flakes
    • 450g thinly-sliced sirloin steak
    • 1 teaspoon olive oil
    • 4 large eggs
    • 630g cooked white rice
    • 4 teaspoons toasted sesame oil, divided
    • 1 teaspoon sesame seeds
    • 2 teaspoons gochujang (Korean hot pepper paste), divided (optional)

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Mix cucumber pieces with about 4 tablespoons gochujang paste in a bowl; set aside.
    2. Bring 500ml water to the boil in a large nonstick pan and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much water as possible; set spinach aside in a bowl. Stir soy sauce into spinach.
    3. Heat 1 teaspoon olive oil in large nonstick pan and cook and stir carrots until softened, about 3 minutes. Stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with chilli flakes, and set the mixture aside in a bowl.
    4. Cook steak slices in a clean nonstick pan over medium heat, about 5 - 7 minutes, and set aside. In a separate nonstick pan, heat 1 teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
    5. To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of steak and some of the cucumber mixture. Place 1 egg on top of each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

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