Bibimbap

• servings: 4 servings
• active time: 40 minutes
• total time: 1 hour 10 minutes

Ingredients

4 cups cooked white rice (, preferably short grain, Note 1)

4 eggs

2 tsp sesame seeds

250 g/8oz beef tenderloin or thick steak (, very finely sliced, subs, Note 2)

1/4 green apple (, grated using box grater, Note 3)

3 garlic cloves (, minced)

1 tbsp soy sauce (, light or all purpose, Note 4)

1 tbsp honey (or brown sugar)

2 tsp sesame oil (, toasted, Note 9)

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 dried shiitake mushrooms (, large, Note 5)

4 cups bean sprouts

2 tsp garlic (, minced, 3 cloves)

8 tsp vegetable oil (, separated)

1/2 tsp salt

1 ½ tsp soy sauce (, light or all purpose, Note 4)

1/4 tsp fish sauce (sub soy)

1/4 tsp white sugar

Sesame oil (, toasted, Note 9)

4 tbsp gochujang paste (Note 6)

2 tbsp mirin (Note 7)

2 tbsp rice vinegar (Note 8)

1 ½ tsp soy sauce (Note 4)

3 tsp white sugar

1 garlic clove (, finely grated)

2 ½ tsp sesame oil (, toasted, Note 9)

Directions

Bibimbap Sauce:

Mix ingredients until sugar is dissolved.

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:

Shiitake: Soak mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated. Drain, squeeze out excess water, then slice.

Carrot and Zucchini salting (optional, Note 10): 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:

Get 2 skillets going if you can!

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!

Nutrition

• Calories: 689 kcal
• Total Fat: 32 g
• Saturated Fat: 14 g
• Cholesterol: 207 mg
• Sodium: 1021 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 5 g
• Total Sugars: 20 g
• Protein: 27 g