Korean Beef Bibimbap Bowl
Bibimbap is a Korean rice dish. The term ‘bibim’ means mixing and bap is cooked rice. It is served as a bowl of warm white rice topped with namul and gochujang. Egg and sliced meat are common additions, stirred together thoroughly just before eating!
Ingredients
Beef & Marinade
150g Bavette, skirt, or flat iron steak (very finely sliced)
2 tsp Angus & Oink Korean Rub
1 tsp garlic purée
1 tbsp soy sauce
1 tbsp honey
2 tsp sesame oil
Bibimbap Sauce
2 tbsp Angus & Oink Korean Rub
2 tbsp white wine vinegar
1 tbsp water
1½ tsp soy sauce
3 tsp white sugar
1 tsp garlic purée
2½ tsp sesame oil
2 tbsp gochujang paste
Build the Bowl
Cooked rice, kept warm
A few drops of sesame oil
1 egg (fried to your liking)
Courgette and carrot, thinly sliced
1½ tsp soy sauce
1 tsp honey
A pinch of chilli flakes (plus extra for garnish)
Bean sprouts
Kimchi
Kale
Tender stem broccoli
Garlic, soy sauce, and black pepper (for sautéing kale and broccoli)
Fish sauce (for broccoli)
Method
1. In a bowl, mix the Korean Rub, garlic purée, soy sauce, honey, and sesame oil to make the marinade. Add the finely sliced beef, mix well, and let it marinate for at least 40 minutes.
2. In a small bowl, combine all Bibimbap sauce ingredients: Angus & Oink Korean Rub, white wine vinegar, water, soy sauce, sugar, garlic purée, sesame oil, and gochujang paste. Stir until smooth and set aside.
3. Cook rice according to package instructions. Once cooked, drizzle with a little sesame oil and keep warm.
4. Fry the thinly sliced vegetables with 1½ tsp soy sauce, honey, and a pinch of chilli flakes for 2-3 minutes until just tender.
5. Lightly soften kale in a hot pan with a touch of sesame oil. Sauté with a little garlic, soy sauce, and black pepper until just wilted.
6. Sauté tenderstem broccoli with soy sauce, fish sauce, and black pepper until tender, then set aside.
7. In a hot pan or wok, stir-fry the marinated beef until cooked through and caramelised. Fry an egg to your liking – sunny side up or soft yolk recommended for extra richness.
8. To assemble, scoop warm rice into a bowl. Arrange the sautéed vegetables, bean sprouts, kimchi, and cooked beef around the bowl in sections. Place the fried egg in the centre. Drizzle generously with Bibimbap sauce. Sprinkle with extra chilli flakes, if desired.
Photo Credit Nick Hook
More Recipes Ideas
Method
1. In a bowl, mix the Korean Rub, garlic purée, soy sauce, honey, and sesame oil to make the marinade. Add the finely sliced beef, mix well, and let it marinate for at least 40 minutes.
2. In a small bowl, combine all Bibimbap sauce ingredients: Angus & Oink Korean Rub, white wine vinegar, water, soy sauce, sugar, garlic purée, sesame oil, and gochujang paste. Stir until smooth and set aside.
3. Cook rice according to package instructions. Once cooked, drizzle with a little sesame oil and keep warm.
4. Fry the thinly sliced vegetables with 1½ tsp soy sauce, honey, and a pinch of chilli flakes for 2-3 minutes until just tender.
5. Lightly soften kale in a hot pan with a touch of sesame oil. Sauté with a little garlic, soy sauce, and black pepper until just wilted.
6. Sauté tenderstem broccoli with soy sauce, fish sauce, and black pepper until tender, then set aside.
7. In a hot pan or wok, stir-fry the marinated beef until cooked through and caramelised. Fry an egg to your liking – sunny side up or soft yolk recommended for extra richness.
8. To assemble, scoop warm rice into a bowl. Arrange the sautéed vegetables, bean sprouts, kimchi, and cooked beef around the bowl in sections. Place the fried egg in the centre. Drizzle generously with Bibimbap sauce. Sprinkle with extra chilli flakes, if desired.
Photo Credit Nick Hook
