Bibimbap

Serves 4

Time 1 hour

Ingredients

Beef

1 tbsp dark soy sauce

2 garlic cloves, finely chopped

1 tbsp runny honey

1 tbsp extra virgin olive oil

500g lean beef (fillet or rump ideal), sliced

Pickled carrots

2 tbsp apple cider vinegar

1 tsp salt

1 tsp sugar

3 carrots, cut into thin batons

Bibimbap sauce

3 tbsp Korean hot pepper paste (Gochujang)

1 tbsp rice vinegar

1 tbsp light soy sauce

2 tbsp mirin

1 tbsp sesame seeds, lightly toasted in a non-stick frying pan

1 tsp honey

Other ingredients

2 cups brown/black/mixed wholegrain rice, cooked

8 shiitake mushrooms (or common mushrooms)

1 tbsp extra virgin olive oil 

4 cups spinach

4 eggs

4 tbsp kimchi

Handful beansprouts OR fresh micro sprouts to garnish

Method

Mix the ingredients for the beef marinade. Add the sliced meat, cover and marinade for at least half an hour at room temperature (or longer in the fridge).

Cook the rice in a rice cooker or stovetop as per packet instructions (a shortcut is to use packet microwavable rice).

In a bowl combine the vinegar, salt and sugar. Add the carrots and add enough water to cover. Stir and set aside for at half an hour or more. 

Combine the ingredients for the bibimbap sauce and set aside. 

When almost ready to eat, heat a frying pan and stir-fry the beef for a few minutes until cooked to your liking. Transfer to a bowl and keep warm. Heat a little oil and fry the mushrooms until browned. 

In a separate pan heat a little extra virgin olive oil and fry four eggs. Remove from the pan and set aside.

Add a little more oil to the pan and sauté the spinach until just wilted. 

Spoon the rice into bowls and add a spoonful of beef, mushrooms, spinach, sprouts, kimchi, and top with the fried egg. Serve with the bibimbap sauce on the side.