Korean bibimbap
Bibimbap is a traditional Korean dish which literally means 'mixed rice'. You can use any vegetables and meats in this dish. However the following recipe is an especially delicious version. Despite the appearances this is an easy dish to prepare and most of it can be done well ahead of time and kept refrigerated.
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Chili sauce
- Mix together all chili sauce ingredients and keep refrigerated in an airtight container
Beef
- Heat oil in a large frying pan
- Add minced beef and cook until browned and dry
- Add garlic and cook for a further minute
- Remove from the heat and add sesame seeds and spring onion
- Keep refrigerated until ready to use
Vegetables
- Sauté the carrot, mushrooms and spinach separately with a little of the sesame oil until cooked to your desired level
- Add sesame seeds and keep refrigerated in separate containers until ready to serve
- Keep the sliced cucumber raw and refrigerated
Pickle
- Mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving
To serve
- Remove ingredients from refrigerator and bring back to room temperature
- Place rice in bottom of a wide bowl
- Place small mounds of the prepared beef, carrot, mushrooms, spinach, cucumber, pickle around the rice
- Top the rice with a poached egg
- Drizzle the sauce over the top and serve
Note
Any hot chili paste and white vinegar will work for this recipe, but for a traditional flavour use a Korean gochujang chili paste and rice vinegar available from most Asian grocery stores.
- Chili sauce
- 2 tbspchili paste
- 1 clovegarlic, crushed
- 1 tbspwhite vinegar
- 1 tspsesame oil
- 1 tbsptoasted sesame seeds
- 1 tspbrown sugar
- 1 tbsplow sodium soy sauce
- Beef
- 2 tspsesame oil
- 325 glean minced beef
- 2 clovesgarlic, crushed
- 1 tbsptoasted sesame seeds
- 1spring onion, sliced
- Vegetables
- 175 gcarrot, thinly sliced
- 220 gmushrooms, sliced
- 275 gblanched spinach, chopped
- 1 tbspsesame oil
- 2 tbsptoasted sesame seeds
- 150 gcucumber, thinly sliced
- Pickle
- 100 gred onion, sliced
- 1/4 cupwhite vinegar
- To serve
- 625 gcooked brown rice
- 4soft poached egg
Per serve
- Energy2002kJ
- Total Fat21.2g
- Saturated Fat4.9g
- Total Carbohydrate43.9g
- Sugars7.1g
- Dietary Fibre9.8g
- Sodium555mg
Chili sauce
- Mix together all chili sauce ingredients and keep refrigerated in an airtight container
Beef
- Heat oil in a large frying pan
- Add minced beef and cook until browned and dry
- Add garlic and cook for a further minute
- Remove from the heat and add sesame seeds and spring onion
- Keep refrigerated until ready to use
Vegetables
- Sauté the carrot, mushrooms and spinach separately with a little of the sesame oil until cooked to your desired level
- Add sesame seeds and keep refrigerated in separate containers until ready to serve
- Keep the sliced cucumber raw and refrigerated
Pickle
- Mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving
To serve
- Remove ingredients from refrigerator and bring back to room temperature
- Place rice in bottom of a wide bowl
- Place small mounds of the prepared beef, carrot, mushrooms, spinach, cucumber, pickle around the rice
- Top the rice with a poached egg
- Drizzle the sauce over the top and serve
Note
Any hot chili paste and white vinegar will work for this recipe, but for a traditional flavour use a Korean gochujang chili paste and rice vinegar available from most Asian grocery stores.
Ingredients
- Chili sauce
- 2 tbspchili paste
- 1 clovegarlic, crushed
- 1 tbspwhite vinegar
- 1 tspsesame oil
- 1 tbsptoasted sesame seeds
- 1 tspbrown sugar
- 1 tbsplow sodium soy sauce
- Beef
- 2 tspsesame oil
- 325 glean minced beef
- 2 clovesgarlic, crushed
- 1 tbsptoasted sesame seeds
- 1spring onion, sliced
- Vegetables
- 175 gcarrot, thinly sliced
- 220 gmushrooms, sliced
- 275 gblanched spinach, chopped
- 1 tbspsesame oil
- 2 tbsptoasted sesame seeds
- 150 gcucumber, thinly sliced
- Pickle
- 100 gred onion, sliced
- 1/4 cupwhite vinegar
- To serve
- 625 gcooked brown rice
- 4soft poached egg
Ingredients
- Chili sauce
- 2 tbspchili paste
- 1 clovegarlic, crushed
- 1 tbspwhite vinegar
- 1 tspsesame oil
- 1 tbsptoasted sesame seeds
- 1 tspbrown sugar
- 1 tbsplow sodium soy sauce
- Beef
- 2 tspsesame oil
- 325 glean minced beef
- 2 clovesgarlic, crushed
- 1 tbsptoasted sesame seeds
- 1spring onion, sliced
- Vegetables
- 175 gcarrot, thinly sliced
- 220 gmushrooms, sliced
- 275 gblanched spinach, chopped
- 1 tbspsesame oil
- 2 tbsptoasted sesame seeds
- 150 gcucumber, thinly sliced
- Pickle
- 100 gred onion, sliced
- 1/4 cupwhite vinegar
- To serve
- 625 gcooked brown rice
- 4soft poached egg
Nutrition Facts
Per serve
- Energy2002kJ
- Total Fat21.2g
- Saturated Fat4.9g
- Total Carbohydrate43.9g
- Sugars7.1g
- Dietary Fibre9.8g
- Sodium555mg
Chili sauce
- Mix together all chili sauce ingredients and keep refrigerated in an airtight container
Beef
- Heat oil in a large frying pan
- Add minced beef and cook until browned and dry
- Add garlic and cook for a further minute
- Remove from the heat and add sesame seeds and spring onion
- Keep refrigerated until ready to use
Vegetables
- Sauté the carrot, mushrooms and spinach separately with a little of the sesame oil until cooked to your desired level
- Add sesame seeds and keep refrigerated in separate containers until ready to serve
- Keep the sliced cucumber raw and refrigerated
Pickle
- Mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving
To serve
- Remove ingredients from refrigerator and bring back to room temperature
- Place rice in bottom of a wide bowl
- Place small mounds of the prepared beef, carrot, mushrooms, spinach, cucumber, pickle around the rice
- Top the rice with a poached egg
- Drizzle the sauce over the top and serve
Note
Any hot chili paste and white vinegar will work for this recipe, but for a traditional flavour use a Korean gochujang chili paste and rice vinegar available from most Asian grocery stores.
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