We’re back again with another recipe. This time we’re showing you our take on our favourite Korean dish, BIBIMBAP (비빔밥)!
Bibimbap is a mixed rice bowl made with sauteed vegetables and protein, typically with beef. It's a tasty dish that can be whipped up any day of the week. With our tips and shortcuts, you can save some time without compromising on the taste! 🍳😋
🕒 60–90 minutes 👤 4–5 people
Ingredients
Beef Marinade
250g beef (or any protein you prefer)
4 cloves garlic
½ onion
Enoki mushrooms
2 tbsp sugar
2 tbsp sesame oil
1 tbsp soy sauce
Toppings
2 cups spinach
2 medium carrots – julienned
½ cucumber – julienned
1½ cup bean sprout
2 garlic cloves
Pickled radish – julienned
Kimchi
4-5 eggs
Rice vinegar
Gochujang sauce
2 tbsp gochujang
1 tbsp sesame oil
½ tbsp soy sauce
1 garlic clove
1 tsp sugar
Others
3 cups rice
Salt & pepper
Sesame seeds
Method
Beef Marinade
In a bowl combine your beef with sesame oil, soy sauce, minced garlic, thinly sliced onions, sugar & salt and pepper.
We added enoki mushrooms to the mixture as it adds a nice chewy texture to the bibimbap.
Mix this thoroughly and set aside. For best results, leave to marinate for at least 30 mins or overnight.
When ready to cook, add oil into a skillet and put on high heat. Add your marinated beef and make sure to separate so that it cooks evenly and it forms a nice char on one side. Stir occasionally, cover and cook for 5-7 mins over high heat before removing it from the pan.
Toppings
Rice: Cook your rice, the way you normally would.
Carrots: In a pan, sauté your julienned carrots in medium heat with a 1 tbsp of gochujang and 1 tbsp sesame oil. Set aside
Cucumber: In a bowl, season your julienned cucumber with ½ tbsp sugar, salt to taste, 1 tbsp sesame oil, a splash of rice vinegar and toasted sesame seeds and combine evenly. We prefer to use cucumbers than courgettes because it adds a nice freshness to the dish!
Spinach & Bean Sprouts: The traditional way to cook the spinach and bean sprouts is to blanch these in salted boiling water and then put them in an ice bath to stop the cooking process. We did the faster way which is to sauté these in a pan (separately) for 3 mins with 1 clove of minced garlic, salt and pepper to taste and 1 tbsp sesame oil. ✨ PRO TIP — remove your vegetables from the pan when nearly cooked as the residual heat will continue the cooking process.
Kimchi: Cut your kimchi into bite size pieces. ✨ PRO TIP — Place your kimchi in a bowl, rather than slice it on a chopping board, use a pair of scissors and cut it. This way, you can keep all the juices inside the bowl and not have it stain your chopping board!
Egg: Fry your egg as you normally would, but add a bit more oil so that your egg can get crispy on the edges!
Gochujang Sauce: In a small bowl, mix your gochujang sauce with soy sauce, minced garlic, soy sauce, sugar & sesame oil.
Assembling you Bibimbap Bowl
Place a generous serving of rice in a big bowl.
Nicely arrange a small amount of each prepared topping and beef over the rice.
Drizzle a little sesame oil over.
Top with an egg fried sunny-side up and serve with the gochujang sauce.
Add a sprinkle of sesame seeds and more sesame oil for the finishing touch!
When ready to eat, mix the whole bowl together and enjoy!