Bibimbap
Chef:
Kate Walsh
Prep:
90 mins
Cook:
25 mins
The ultimate Korean comfort food.
200g (7 oz) beef fillet (rump or topside), thinly sliced
1 tbsp soy sauce
2 tbsp sesame oil
200g (7 oz/1 cup) organic brown rice (either short-grain or long-grain)
2 tbsp peanut oil
2 free-range eggs
2 garlic cloves, crushed
5 cm (2 inch) knob of fresh ginger, peeled and finely diced
1 carrot, thinly sliced
1 cucumber, sliced
Kim chi, to serve
1 bunch fresh coriander washed and finely chopped, leaves and stems roughly chopped
Chilli sauce, to serve
Place the beef in a small bowl. Toss with the soy sauce and 1 tablespoon of the sesame oil, then cover and marinate for up to 1 hour.
Wash the rice under cold water to remove any impurities and starch. Cook according to the packet instructions; I like to use the absorption method.
Heat a wok over high heat, until nearly smoking.
Add 1 tablespoon of the peanut oil. When it is shimmering, crack the eggs in, then turn the heat down to medium. Fry the eggs until they are crispy on the bottom, but the yolks are still runny. Remove the eggs to a plate.
Heat the remaining peanut oil and sesame oil in the wok. Add the beef, along with the marinade, garlic and ginger. Stir-fry for 1 minute, then remove from the heat.
To assemble the meal, pile two bowls or plates with the cooked rice, beef, carrot and cucumber.
Top each with a fried egg, then a good mound of kim chi. Scatter the coriander over and serve immediately, with chilli sauce.
Serves
2
Preparation Time
90 minutes
Cooking Time
25 minutes
Main ingredients
Beef, Vegetables, Rice, Chilli
Recipe Type
Dinner, Family Dinners
Level of Difficulty
Medium
