Korean Beef Bibimbap
Serves
Preparation time:
Cooking time:
Ingredients
Ingredients
Beef strips
Cucumber
Carrot
Sesame Seeds
Ginger
Gai Lan (Chinese broccoli)
Method
Method
1. Peel and finely grate the ginger and garlic. In a small bowl, combine the ginger, garlic, soy sauce, brown sugar and warm water (for the sauce). Place the beef strips into a medium bowl and pour over 1/2 of the ginger-soy mixture (the remaining mixture will be used in step 6). Toss to coat the beef strips and set aside. TIP: If you have the time, allow the beef to marinate for 10-15 minutes to help it tenderise and enhance the flavour.
2. Rinse the Jasmine rice well. Slice the carrot (unpeeled) into matchsticks. Finely slice the sugar snap peas and finely slice lengthways into matchsticks. Chop the cucumber into 0.5 cm half-moons.
3. While the beef is marinating, add the water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam. Stir through the black sesame seeds.
4. While the rice is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot and sugar snap peas and cook for 2 minutes, or until just softened. Set aside on a plate and cover with foil to keep warm. Add 1/2 of the beef strips to the pan and cook for 2-3 minutes, or until cooked through. Set aside in a small bowl and cover with foil. Repeat with the remaining beef strips. TIP: Cooking the beef in batches prevents it from stewing in the pan.
5. Increase the heat to medium-high and add another drizzle of olive oil. Crack in the egg and fry for 4-5 minutes, or until the yolk is cooked to your liking. Remove from the heat.
6. Divide the black sesame rice between bowls and top with the Korean beef, carrot, snow peas and cucumber. Drizzle with the remaining ginger-soy sauce mixture and a add a dollop of garlic aioli. Top with the fried egg and a sprinkle of chilli flakes (if using). TIP: Some like it hot but if you don't, just hold back on the chilli flakes.
