Easy bibimbap beef

Easy bibimbap beef

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

This is a Korean staple and an extremely popular dish. The name ‘bibimbap’ basically translates as ‘mixed rice’ and is perfect for a quick and simple weeknight meal. To make life easier, find one of those funky peelers that creates fine, long strands of veg to save on all the knife work; it will be your friend for life. If you don’t fancy mixing raw egg into the rice, simply fry some eggs to serve on top of the rice.

Ingredients

Quantity Ingredient
370g short-grain white rice
90g bean sprouts
60ml rice vinegar
2 teaspoons salt
1 tablespoon sugar
3 tablespoons light soy sauce
pinch chilli powder
3 teaspoons sesame oil
1 carrot, sliced into thin matchsticks
2 garlic cloves, finely chopped
salt
freshly ground black pepper
1 zucchini, sliced into thin matchsticks
400g beef fillet, thinly sliced
2 egg yolks
60g japanese mayonnaise
1 spring onion, chopped
2 sheets toasted nori, sliced into thin matchsticks
1 tablespoon toasted sesame seeds
kimchi, to serve (optional)

Korean hot sauce

Quantity Ingredient
80ml fermented korean chilli paste, (available from Asian supermarkets)
125g miso paste
1 tablespoon finely chopped bird’s eye chillies
1 tablespoon finely chopped green capsicum
6 garlic cloves
60g sesame seeds
2 tablespoons rice vinegar
1 tablespoon sesame oil

Method

  1. To make the Korean hot sauce, place all the ingredients in a food processor and purée until smooth. Set aside 2 tablespoons of the sauce and store the remainder in the refrigerator (see note).
  2. Rinse the rice under cold running water until the water runs clear. Drain and transfer to a saucepan, along with 1 litre fresh water. Bring to a simmer over medium heat, then reduce the heat to low, cover and cook for 15–20 minutes, or until tender but not mushy. Set aside.
  3. Bring a saucepan of salted water to the boil and blanch the bean sprouts for 30 seconds. Drain and refresh under cold running water. Transfer to a small bowl and set aside.
  4. Combine the vinegar, salt, sugar, 1 tablespoon of the soy sauce and the chilli powder in a small saucepan. Bring to the boil and stir continuously to dissolve the sugar. Remove from the heat and allow to cool. Pour the cooled mixture over the bean sprouts and set aside to pickle.
  5. Meanwhile, heat 1 teaspoon of the sesame oil in a large frying pan over high heat. Add the carrot and half the garlic, and stir-fry for 1 minute. Season to taste with salt and pepper and use a slotted spoon to remove the garlic and carrot. Set aside. Repeat with the zucchini and the remaining garlic.
  6. Heat the remaining sesame oil in the pan over medium–high heat. Add the beef and stir-fry for 1–2 minutes, until browned and just cooked through. Add the remaining soy sauce and set aside.
  7. Divide the cooked rice between serving bowls and arrange the carrot, zucchini, beef, pickled bean sprouts and egg yolks on top. Dollop with a little mayonnaise and scatter over the spring onion, toasted nori and sesame seeds. Serve with the Korean hot sauce and, if you like, a side of kimchi.

Note

  • This recipe makes more Korean hot sauce than you need for the recipe, about 200 g. Store the remaining sauce in an airtight container, where it will keep refrigerated for up to 3 weeks. The Korean hot sauce is just like any tasty condiment, but better! It’s excellent served alongside barbecued or grilled meat or fish – and in burgers, too.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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