Korean beef bibimbap
Once you make this recipe you will discover that this well-known Korean meal can be made into endless variations depending on your preferences.
Serves: 2
Ingredients:
- 300g beef strips
- 1 ½ tbs salt-reduced soy sauce
- 3cm knob of ginger
- 1tsp brown sugar
- 2tsp warm water
- 1 clove garlic, peeled and finely grated
- ¾ cup jasmine rice
- 3 cups of water (for the rice)
- 1 tbs sesame seeds
- 1 tbs olive oil
- 1 carrot, cut into matchsticks
- 1-2 heads gai lan
- 2 eggs
- 1 cucumber
- 2tbs garlic aioli
- ¼ tbs chilli flakes
Method:
1. In a small bowl, combine the beef strips, salt-reduced soy sauce, ginger, brown sugar, warm water and the garlic. Toss to coat the strips in the marinade. Set aside.
2. Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain and return to the saucepan. Stir through half the sesame seeds and half the sesame oil.
3. Meanwhile, heat half the olive oil in a medium frying pan over a medium-high heat. Cook the carrot for 1-2 minutes, or until just softened. Set aside on a plate and cover with foil. Add the Asian greens and remaining sesame oil and cook for 2-3 minutes, or until wilted. Set aside on the same plate. Now add the marinated beef strips and fry for 2-3 minutes, or until cooked through. Transfer to a second small bowl.
4. Return the pan to a medium-high heat. Add the remaining olive oil, and then crack in the eggs. Cook for 4-5 minutes, or until the yolk is cooked to your liking. Remove from the heat.
5. To serve, divide the sesame rice between bowls. Top with the beef strips, carrot sticks, cucumber ribbons, wilted Asian greens, garlic aioli and chilli flakes (if using). Top with the fried egg. Enjoy!
Recipe courtesy of Hello Fresh.
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