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Korean beef bibimbap

 

My love for Korean food is strong

 

This recipe makes 2 large bowls

 

Beef

 

500g beef mince

4 cloves garlic minced

Bulgogi sauce

1/4 cup soy sauce

1 tablespoon Brown sugar

1 tablespoon sesame oil

 

Heat up a fry pan, brown the mince then add the garlic and saute for a few minutes. Add the sauce and stir well until the sauce has reduced a little. Set this aside while you prepare the rice, veg and egg

 

Rice

 

2 cups jasmine rice

3 cups water

2 tablespoons sushi seasoning ( you can buy this in a bottle or make your own by googling the recipe )

 

Add the rice to a saucepan with the water, put a lid on then place the saucepan onto an electric hotplate on the highest heat, when its boiling turn the heat off but leave the rice on the hotplate to steam for 20 minutes. Alternatively if you have gas or induction, simmer on the lowest heat for 15 minutes. After the 20 minutes is up add the sushi seasoning to the rice, fluff up with a fork, place the lid back on to steam whilst you prepare the rest

 

Vegetables

 

2 handfuls mixed salad leaves

2 handfuls shredded cabbage ( I dress this very lightly with salad cream. You could leave it plain or use Mayo but it does add extra dimension to the dish )

1 red onion sliced

2 handfuls shredded carrot ( I buy this pre shredded from coles, so easy )

Have all the vegetables ready to go

Egg

2 eggs

2 egg rings

 

Heat up a fry pan to medium high, add some oil then place the egg rings into the fry pan, crack the eggs into the rings. Let the egg cook for 1 minute then gently spoon some of the hot oil from the fry pan on top of the egg to help cook the egg white. This whole process usually takes about 3 minutes but you could just fry the egg without the rings if you can't be bothered

 

Gochujang sauce

 

4 tablespoons gochujang

2 tablespoons mirin

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

3 teaspoons white sugar

2 tablespoons sesame oil

 

Place all the sauce ingredients into a jug stir well and microwave for 1 minute just to melt the sugar. I then pour into an old tomato sauce bottle so it's easy to distribute over the finished dish. This also will last in the fridge for a few days

 

Garnish

 

Toasted sesame seeds

 

Its hard to get this dish served up hot as there is a lot of components so I like to make up a couple bowls, cover with plastic wrap and refrigerate. I then reheat for 2-3 minutes in the microwave, break up the egg, pour the sauce on and mix everything together