Korean bibimbap

Name: Korean bibimbap
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 tsp Cooks' Ingredients Gochujang Chilli Paste; 1 tbsp reduced salt dark soy sauce; 1 tbsp toasted sesame oil; 2 garlic cloves, crushed; 1 tbsp honey or maple syrup

This filling Korean dish allows you to add just as much of the spicy, sweet chilli sauce as you please to the mix of fresh vegetables and whole grain rice.

3 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

For the chilli sauce

4 tsp Cooks' Ingredients Gochujang Chilli Paste
1 tbsp reduced salt dark soy sauce
1 tbsp toasted sesame oil
2 garlic cloves, crushed
1 tbsp honey or maple syrup

For the bibimbap

150g carrots, peeled & cut into julienne strips
150g beansprouts
2 x ¼ tsp toasted sesame oil
2 x ¼ tsp reduced salt dark soy sauce
2 tsp sunflower oil
200g shiitake mushrooms, cut into 0.5 cm slices
1 red onion, halved and thinly sliced
300g spinach
300g lean beef fillet, trimmed of fat and sliced very thinly
4 medium Waitrose British Blacktail Free Range Eggs
2 x 250g Waitrose Whole Grain Microwavable Rice
sesame seeds,to serve

Method

For the sauce, mix all of the ingredients together and set aside. To prepare the bibimbap, bring a large saucepan of water to the boil. Blanch the carrots for 1 minute. Remove with a slotted spoon, drain and transfer to a bowl. Bring the water back to the boil. Blanch the beansprouts for 2½ minutes, drain and transfer to a separate bowl. Season each with a quarter teaspoon of sesame oil and soy sauce. Keep warm.
Warm ½ teaspoon of sunflower oil in a frying pan or wok over a high heat. Stir-fry the mushrooms for 4-5 minutes until softened. Remove. Add another ½ teaspoon of sunflower oil and fry the onion. Transfer to another bowl. Stir-fry the spinach in the dry pan for a few minutes, until wilted. Season each vegetable with a ¼ teaspoon of sesame oil and soy. Keep warm.
Return the pan to the heat, add the remaining sunflower oil and beef. Stir-fry for 1 minute, add 1 teaspoon of soy sauce and sesame oil and fry until thoroughly cooked. Warm a clean non-stick frying pan with the remaining oil and fry the eggs to your liking.
Heat the rice according to pack instructions. Serve in 4 individual wide bowls, place a fried egg in the centre of each one, then arrange the vegetables, rice and meat in individual piles around the egg. Sprinkle over some sesame seeds and serve immediately with the chilli sauce. To eat, add 2 teaspoons of the sauce and mix everything together thoroughly, then add more to taste.