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.
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 tbsp
chili paste
1 clove
garlic, crushed
1 tbsp
white vinegar
1 tsp
sesame oil
1 tbsp
toasted sesame seeds
1 tsp
brown sugar
1 tbsp
low sodium soy sauce
Beef
2 tsp
sesame oil
325 g
lean minced beef
2 cloves
garlic, crushed
1 tbsp
toasted sesame seeds
1
spring onion, sliced
Vegetables
175 g
carrot, thinly sliced
220 g
mushrooms, sliced
275 g
blanched spinach, chopped
1 tbsp
sesame oil
2 tbsp
toasted sesame seeds
150 g
cucumber, thinly sliced
Pickle
100 g
red onion, sliced
1/4 cup
white vinegar
To serve
625 g
cooked brown rice
4
soft poached egg
Per serve
Energy
2002kJ
Total Fat
21.2g
Saturated Fat
4.9g
Total Carbohydrate
43.9g
Sugars
7.1g
Dietary Fibre
9.8g
Sodium
555mg
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
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.
