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Make the delicious Bibimbap – Korean Mixed Rice

Make the delicious Bibimbap – Korean Mixed Rice

This dish was listed as one of the world’s top 50 tastiest by CNN travel, and once you taste it you will know why. Essentially a warm rice dish topped with several ingredients and a fried but runny egg, the name literally means “mixed rice” because you mix it all together just before eating.

Traditionally a solution for what to do with leftovers, this dish has quickly spread around the world because it is easy to make and tastes so good! This recipe will give you the basic flavour profile for this dish, but once you have made this recipe you can make substitutes to invent your own version, just like they have done in Korea where there are many different variations

Ingredients:

  • 8 cups of cooked rice of your choice – sushi rice works best

Meat

  • 500gm thinly sliced rump steak
  • 1/2 cup soy sauce
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon raw or brown sugar
  • 2 teaspoons grated peeled ginger

Toppings

  • Bean sprouts, washed
  • Wilted spinach tossed with sesame oil
  • Julienne carrots, lightly boiled until tender
  • Zucchini, cut into semi circles, blanched and lightly fried
  • Shitake mushrooms, thinly sliced and cooked
  • Spring onions cut into very thin 5cm ribbons
  • Kimchi
  • Lightly fried egg (very runny) – one per person

Sauce

  • Korean Gochujang (red chilli paste) – there’s really no substitute for this as it is the flavour base of the dish BUT you could use another Asian-style chilli paste

Method:

  1. Combine all the ‘meat’ ingredients in a bowl, mix well and marinate for a few hours or overnight
  2. Meanwhile, prepare the toppings as above. It doesn’t matter if you prepare them and they go cold as this is how it is supposed to be. Cook the eggs as you are about to serve though!
  3. When you have marinated the meat, cook it together in a medium hot pan until juts cooked through (5 mins)
  4. Divide rice among bowls, top with beef, toppings, a good tablespoon of Gochujang/Chilli sauce then place the fried egg on top.
  5. Ask your diners to mix it all together and watch everyone’s face as they try it for the first time!

Note: Kimchi can be quite spicy so it is often a good idea to serve that as a side dish and allow people to add it to their bowl as they desire.

 
Filed under: menu monday, recipe

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