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BIBIMBAP

Serving size: 2

Ingredients

  • 1 Carrot
  • 1 Zucchini
  • 100 Grams Shiitake mushroom
  • 2 Eggs
  • 100 Grams Beef sirloin (or other nice cut)
  • 1 Tablespoon Soy sauce
  • 1 Tablespoon Sesame oil
  • 1 Teaspoon Brown sugar
  • 0.3 Teaspoon Minced garlic
  • 2 Steamed rice (2 portions)
  • 1 Teaspoon Sea salt (for seasoning veg)
  • 2 Tablespoons Cooking oil
  • 3 Tablespoons Toasted seasoned seaweed, shredded
  • 2 Tablespoons Gochujang
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Sugar
  • 1 Teaspoon Apple Cider Vinegar
  • 1 Teaspoon Minced Garlic
  • 1 Daikon radish
  • 1 Cucumber

Instructions

    1

    Make Marinate: 100g / 3.5 ounces beef mince (or other cuts) 1 Tbsp soy sauce 1 Tbsp sesame oil 1 tsp brown sugar 1/4 tsp minced garlic For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.

    2

    Make BIBIMBAP SAUCE 2 Tbsp gochujang 1 Tbsp sesame oil 1 Tbsp sugar – I used raw sugar 1 Tbsp water 1 Tbsp roasted sesame seeds 1 tsp vinegar – I used apple vinegar 1 tsp minced garlic Mix the bibimbap sauce ingredients in a bowl.

    3

    Do this separately for each of the carrot, zucchini and shitake: Julienne. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook on medium high to high heat for 2 to 3 mins. Store in separate bowls for use later.

    4

    Make fried eggs. (While sunny side up is common, you can make them per your preference.)

    5

    Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, bibimbap sauce, and the egg on top of the rice. Serve.