Recipes
Korean
Bibimbap

Bibimbap

Name: Bibimbap
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 75 g short-grain white rice; 110 ml water; 60 g beef sirloin or ribeye; 2 tsp soy sauce; 1.5 tsp sugar; 1 clove garlic; 60 g spinach; 50 g soybean or mung bean sprouts; 40 g carrot; 40 g courgette; 25 g fresh shiitake mushrooms; 1 egg; 1 tbsp gochujang; 3 tsp toasted sesame oil; 1 tsp toasted sesame seeds; 2 tsp vegetable oil; 0.5 tsp rice vinegar; fine sea salt

A Korean bowl of warm short-grain rice crowned with separately seasoned vegetable namul, marinated beef and a runny fried egg, all stirred together at the table with a spoonful of sweet-hot gochujang sauce.

Mains 25g+ protein

55 min25 prep · 30 cookMedium750 kcalper serving

Instructions

Rinse 75 g of short-grain rice in several changes of cold water until the water runs almost clear, then drain. Put it in a small heavy pan with 110 ml of water, bring to a boil uncovered, cover tightly and cook on the lowest heat for 12 minutes. Take off the heat and let it stand, lid on, for 10 minutes, then fluff with a wooden spoon.
While the rice cooks, slice 60 g of beef about 3 mm thick across the grain and mix it in a bowl with 2 tsp of soy sauce, 0.5 tsp of sugar, 1 clove of minced garlic and 1 tsp of toasted sesame oil. Leave to marinate at room temperature for 15 minutes.
Bring a small pan of salted water to the boil. Simmer 50 g of bean sprouts for 4 minutes, until they lose their raw bite but stay crisp, and lift them out. Drop in 60 g of spinach for 30 seconds, then refresh both under cold water. Squeeze the spinach dry and cut it twice across.
Season the two namul in separate small bowls, dividing 1 tsp of toasted sesame oil, 0.5 tsp of toasted sesame seeds and a pinch of salt between them. Toss each with your fingertips so the seasoning coats every strand, and set aside.