Ingredients
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4 small bowls, cooked Short Grain Rice
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4 pieces Dried Seaweed
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4 Egg
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(to garnish) Sesame Seeds
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FOR THE MARINATED BEEF
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200g Beef
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2 Tbsp Dark Soy Sauce
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1 Spring Onion
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1 Tbsp Crushed Garlic
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1 Tsp Sesame Oil
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1 Tsp Rice Wine
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2 Tsp Olive Oil
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a pinch of Salt
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a pinch of Black Pepper
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FOR THE NAMUL VEGETABLES
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1/2 Cucumber
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150g White Radish
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2 Carrot
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1 Courgette
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6 Shiitake Mushroom
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FOR THE NAMUL SEASONING
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1 Tsp Salt
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1 Tsp Sugar
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3 Tsp Sesame Oil
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1 1/2 Tsp Crushed Garlic
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(for frying) Olive Oil
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FOR THE GOCHUJANG SAUCE
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3 Tbsp Gochujang
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1 1/2 Tsp Sugar
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2 Tsp Sesame Oil
Directions
If you’ve never tried any Korean food before then bibimbap (비빔밥) is a great place to start! It’s not one of the quickest of dishes to prepare but the result is well worth the time and effort taken.
Bibimbap is a signature Korean dish and one of the better known dishes outside of Korea. Translated it basically means “mixed rice” but as you’ll see from ingredient list below it contains much more than that 🙂
It’s also highly versatile. If you can’t find, or don’t like, any of the namul vegetables used in my version of this recipe then just substitute them for something else. Beansprouts and spinach are also other popular ingredients often found in other variations. Because the Gochujang (red chilli paste) sauce is added right at the end you can also adjust the amount you add to control the level of spiciness. If you’re a vegetarian, just omit the beef. It works just as well without it.
As with all ingredients within my recipes, if you’re not sure what something is – or where you can find it – just click on its name in the ingredient list on the left to find out more!
Translation
| Korean | English |
| 비빔 (bibim) | Mixed |
| 밥 (bap) | Rice |
Steps
|
1
Done
1 hour
|
Slice the beef into thin strips. I personally prefer to use sirloin steak but any tender cut would be suitable. Slice the spring onion. To prepare the marinade for the beef, mix the dark soy sauce, crushed garlic, sesame oil, rice wine, spring onions, salt and pepper in a bowl. Add the beef strips to the bowl, mix well and leave to marinate for 1 hour. |
|
2
Done
|
Mix all ingredients for the Gochujang sauce and transfer to a serving bowl. |
|
3
Done
|
Cut the cucumber, carrots, white radish and courgette into thin julienne strips. Place the cucumber strips on a side plate. |
|
4
Done
|
Mix 1 tsp of sesame oil, 1/2 tsp of crushed garlic, a splash of water and a generous pinch of salt together in a bowl. Add the carrot strips to the bowl and coat well with the seasoning. Heat 1 tsp of olive oil over high heat in a wok (or frying pan) and fry the carrot until softened. Transfer to a side plate. |
|
5
Done
|
Mix 1 tsp of sesame oil, 1/2 tsp of crushed garlic, a splash of water and a generous pinch of salt together in a bowl. Add the courgette strips to the bowl and coat well with the seasoning. Heat 1 tsp of olive oil over high heat in a wok (or frying pan) and flash fry the courgette until softened. Transfer to a side plate. |
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6
Done
|
Mix 1 tsp of sesame oil, 1/2 tsp of crushed garlic, 1 tsp of sugar and a generous pinch of salt together in a bowl. Add the white radish strips to the bowl and coat well with the seasoning. Heat 1 tsp of olive oil over high heat in a wok (or frying pan) and flash fry the white radish until softened. Transfer to a side plate. |
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7
Done
|
Slice the shiitake mushrooms and quickly fry with 1 tsp of olive oil and a pinch of salt until cooked. Transfer to a side plate. |
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8
Done
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Heat 2 tsp of olive oil in the wok (or frying pan) and fry the marinated beef until cooked. |
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9
Done
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Slice the dried seaweed sheets into thin strips. |
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10
Done
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Divide the cooked rice equally among 4 large bowls and arrange the namul vegetables and beef on top. Fry all 4 eggs in a non-stick frying pan and place one egg on top of each bowl. Garnish with a pinch of sesame seeds and the strips of dried seaweed. |
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11
Done
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Add a tsp of the Gochujang sauce to the bowl initially and mix everything well. If you like you can keep adding Gochujang sauce to the bowl, mixing well each time, until you find the right level of spiciness to suit your taste. |
