Bibimbab

Bibimbab

Ingredients

  • 4 cups cooked white rice , preferably short grain (Note 1)
  • 4 eggs
  • 2 tsp sesame seeds

KOREAN BEEF & MARINADE:

  • 250 g/8oz beef tenderloin or thick steak , very finely sliced or you can buy already sliced shabu shabu beef
  • 1/4 green apple or pear, grated using box grater. This will give the meat a great sweet flavor
  • 3 garlic cloves , minced
  • 1 tbsp soy sauce , light or all purpose (Note : please do not use dark soy sauce or sweet soy sauce )
  • 1 tbsp honey (or brown sugar)
  • 2 tsp sesame oil , toasted (I used a very good sesame oil)

VEGETABLES:

  • 2 carrots , large, cut into 5 x 0.5cm/2 x 1/5″ batons
  • 2 zucchini , large, cut into 5 x 0.5cm/2 x 1/5″ batons
  • 1 bunch of spinach , cut into 5cm/2″ lengths
  • 8  shiitake mushrooms , large
  • 4 cups bean sprouts
  • 2 tsp garlic , minced (3 cloves)
  • 8 tsp vegetable oil , separated
  • 1/2 tsp salt
  • 1.5 tsp soy sauce , light or all purpose
  • 1/4 tsp fish sauce (sub soy) for this optional use
  • 1/4 tsp white sugar
  • Sesame oil , toasted

BIBIMBAP SAUCE:

  • 4 tbsp gochujang paste
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 1.5 tsp soy sauce
  • 3 tsp white sugar
  • 1 garlic clove , finely grated
  • 2.5 tsp sesame oil , toasted

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Instructions

BIBIMBAP SAUCE:

  • mix all the ingredients until dissolve. You can place the sauce on the air tight container for at least 3 weeks

MARINATED BEEF:

  • Mix the marinade in a bowl, then add beef. Marinate for 30 minutes to overnight.
  • Heat 2 tsp oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3 - 4 minutes until cooked and there's some caramelised bits, then remove from skillet.
  • Keep warm until required or reheat to warm.

PREPARE VEGETABLES:

get two skillet prepareCarrot and Zucchini salting Place carrot and zucchini in separate bowls, sprinkle each with 1/4 tsp salt, toss, leave for 20 minutes then drain excess liquid.
COOK VEGETABLES:
  • Shiitake: Heat 2 tsp oil oil in a skillet over medium high heat. Cook mushrooms for 2 minutes. Add 1.5 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.
  • Carrot: Add 2 tsp oil into the skillet, cook carrot until just tender (5 to 8 minutes), then remove.
  • Zucchini: Cook as with carrot for 4 minutes.
  • Spinach: Heat 2 tsp veg with a splash of sesame oil. Saute until starting to wilt. Add 1/2 tsp garlic, and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid.
  • Beansprouts: Simmer in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water, then cool. Squeeze out excess liquid with hands, place in bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.
  • Vegetables can cool, they are meant to be at room temp or slightly warm.
ASSEMBLE:
  • Fry eggs in a skillet to your taste (I like mine with runny yolks).
  • Place warm rice in bowls.
  • Top with vegetables and beef, as pictured in post, then lastly, the egg.
  • Sprinkle with sesame seeds, drizzled with sesame oil. Serve with Bibimbap Sauce!