Bibimbap
It’s easy to see why this is one of the most popular dishes in Korea, Bibimbap (‘bibim’ meaning mixing together various ingredients and ‘bap’ meaning rice) is a hearty bowl of rice, assorted vegetables and delicious marinated meat, topped with an incredible dressing and finished with a fried egg.
INGREDIENTS:
MARINADE
2 tsp sesame oil
1 clove garlic, minced
1 tbsp soy sauce 1 tbsp honey
200g sirloin steak, thinly sliced
1/4 cup sesame oil
2 cups Aussie Sprouts Bean Sprouts
2 cups Aussie Sprouts Pea Shoots
2 carrots, peeled and cut into matchsticks
2 zucchinis, cut into matchsticks
200g fresh shitake mushrooms (or Swiss brown mushrooms), sliced 2
large handfuls baby spinach
4 eggs
DRESSING
1/2 tsp chilli paste
1 clove garlic, minced
2 tbsp rice wine vinegar
2 tbsp mirin seasoning
2 tsp sugar
TO SERVE:
4 cups cooked white rice
1 tbsp toasted sesame seeds
INSTRUCTIONS:
To make marinade, mix together all ingredients in a medium sized bowl.
Add steak, toss to coat, cover and refrigerate for 1 hour.
To cook the vegetables, heat 1-2 teaspoons of the sesame oil in a wok over
medium heat. Stir fry each vegetable separately for 1-2 minutes until just soft (the carrots and zucchini may need slightly longer) and then set aside.
To cook the meat, turn heat up to high and stir fry for 3-4 minutes until dark brown and caramelised.
To make the dressing, mix all ingredients together in a small bowl or jug.
Just before serving, heat 1-2 teaspoons sesame oil in wok and fry each egg individually for 1-2 minutes until just cooked through (alternatively – they can all be cooked together in a large frying pan).
Divide the warm rice between four serving bowls. Arrange each of the vegetables around the outside of the bowl. Pour over dressing, then place an egg in the centre of each bowl. Sprinkle over sesame seeds and serve.
