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bibimbap cooked


Bibimbap is a Korean dish. A traditional way of using up leftovers, its based on rice, stir fried vegetables & strips of spicy beef topped with a fried egg.


  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