House recipe
🍚 Bibimbap
Rice bowls topped with marinated beef, seasoned vegetables, a fried egg and a gochujang sauce.
Allergens. Contains: Soy, Gluten, Sesame, Eggs. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 200 g sushi rice
- 200 g beef steak, very thinly sliced
- 2 tbsp soy sauce
- 2 tsp sugar, divided
- 3 cloves garlic, grated, divided
- 2 tbsp toasted sesame oil, divided
- 150 g spinach
- 100 g bean sprouts
- 1 carrot, cut into matchsticks
- 1 courgette, cut into matchsticks
- 100 g shiitake mushrooms, sliced
- 2 tbsp sunflower oil
- 2 eggs
- 2 tbsp gochujang
- 1 tsp rice vinegar
- 1 tsp sesame seeds
- Salt, to taste
Method
- Cook the rice. Toss the beef with the soy sauce, 1 tsp sugar, a third of the garlic and 1 tsp sesame oil.
- Blanch the spinach and then the bean sprouts in boiling water for 1 minute each. Squeeze the spinach dry and season both with a little salt, garlic and sesame oil.
- In a little sunflower oil, quickly stir-fry the carrot, courgette and shiitake one after another, seasoning each with salt and the last of the garlic. Set aside separately.
- Fry the beef in a very hot pan for 2 minutes until caramelised, then fry the eggs sunny side up.
- Mix the gochujang with the remaining sugar and sesame oil, the vinegar and 1 tbsp water to make the sauce.
- Fill bowls with rice, arrange the vegetables and beef in sections on top, add an egg, sprinkle with sesame seeds and serve with the sauce to mix through.