How to make Bibimbap (Korean Rice with mixed vegetables)

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
bibimbap cooked

Ingredients

  • 1 cucumber, sliced into matchsticks
  • 8 tsp Gochujang (Korean hot pepper paste)
  • 1 bunch fresh spinach
  • 2 tbsp soy sauce
  • 5 tbsp olive oil
  • 2 carrots, sliced into matchsticks
  • 1 clove garlic, minced
  • 1 pinch chilli flakes
  • 2 x 250g Jersey Short Rib steaks thinly sliced
  • 4 free range eggs
  • 600g cooked white rice
  • 4 tsp toasted sesame oil
  • 1 tsp sesame seeds
  1. Blanch the spinach in boiling salted water for just 30 seconds, drain & squeeze out as much excess water as possible then stir the soy sauce through the spinach & reserve
  2. Heat 1 tablespoon olive oil in large nonstick pan and stir fry carrots until softened, about 3 minutes, add the garlic and cook for further minute. Toss the beansprouts in the same pan for 1 minute
  3. Season the steak slices with 1 teaspoon Gochujang paste & a tablespoon of soy. Sear the steak slices in a tablespoon of olive oil in a nonstick pan over high heat, 1-2 minutes, and set aside
  4. In a separate nonstick pan, heat 2 tablespoons olive oil over low heat and gently fry the eggs just on one side until yolks are runny & the whites are firm
  5. To serve divide the rice into 4 bowls then top with spinach, carrots & beansprouts then a few slices of steak and some cucumber. Top with a fried egg then drizzle each bowl with a few drops of sesame oil, a sprinkle of sesame seeds & serve a little Gochujang paste on the side