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Korean Beef Bibimbap
Prep Time
15 mins
Cook Time
20 mins
 
A popular Korean dish with lots of beautiful vegetables and protein.
Servings: 4
Author: Jemma Andrew-Adiamah
Ingredients
  • 200 g /7oz flat-iron or rump steak thinly sliced
  • 400 g /14oz short grain or sushi rice rinsed
  • 15 ml /1tbsp sesame oil
  • 1 carrot peeled and cut into julienne strips
  • 1 courgette cut into julienne strips
  • 2 garlic cloves peeled and finely chopped or crushed
  • Salt and freshly milled black pepper
  • 30 ml /2tbsp soy sauce
  • 1 x 100g pack baby spinach leaves
  • 100 g /4oz beansprouts rinsed
  • 4 eggs
To Serve
  • Thinly sliced spring onions
  • Sesame seeds
  • Korean chilli paste or chilli paste of your choice Gochujang
Instructions
  1. Bring 1L/1½pints water to boil in a large saucepan, reduce the heat and add the rice, cover and cook over a low heat for 15 minutes until cooked.
  2. Meanwhile, heat 5ml/1tsp of the oil in a large non-stick pan or wok. Add the carrot, half the garlic and stir fry for 1 minute. Season, set side and keep warm.
  3. Heat 5ml/1tsp of the oil in the same pan, add the courgettes and the remaining garlic. Stir-fry for a few minutes, season, set side and keep warm.
  4. Heat the remaining oil in the same pan and stir-fry the beef for a few minutes.Remove from the heat and add the soy sauce.
  5. Wilt the spinach in the same pan, remove from the heat and drizzle with a little sesame oil.
  6. Divide the rice among bowls and arrange carrots, courgettes, beef, spinach and beansprouts. Top with a fried egg.
  7. Garnish with spring onions and sesame seeds. Serve with the chilli paste.
Recipe Notes

Stir through 10ml/2tsp of the Korean paste at the end of cooking the beef.
At the supermarket look for pudding rice – that’s also short grain rice.