Bibimbap translates literally to “mixed rice” in Korean. This traditional Korean dish can be made with almost any ingredients, but always starts with a bed of rice and a medley of sauteed vegetables. A perfectly fried egg tops it all off in a spectacular fashion!
Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's cucumbers were in short supply, so we've replaced them with Asian greens. Don't worry, the recipe will be just as delicious!
black sesame seeds(ContainsSesame)
sugar snap peas
water (for the rice)
water (for the sauce)
rice wine vinegar (or white wine vinegar)
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the garlic (or use a garlic press). In a small bowl, combine the garlic, soy sauce, brown sugar and water (for the sauce). In a medium bowl, place the beef strips and 1/2 the garlic-soy mixture (you'll use the remaining mixture in step 6). Toss to coat the beef strips and set aside. TIP: If possible, let the beef marinate for 10-15 minutes to help develop flavour.
Finely grate the ginger. Cut the carrot (unpeeled) into 0.5cm thick matchsticks (or grate if you'd prefer!). Roughly chop the Asian greens. Trim and thinly slice the sugar snap peas into matchsticks (or trim and roughly chop if you'd prefer!). In a small bowl, combine the mayonnaise and rice wine vinegar. TIP: We've provided alternative options to prep your veggies to save time!
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the ginger, carrot and Asian greens, and cook until just softened, 2-3 minutes. Transfer a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the beef strips and cook until cooked through, 1-2 minutes. Transfer to a medium bowl and cover to keep warm. Repeat with the remaining beef strips. TIP: cooking the beef in batches keeps it tender!
Return the pan to a medium-high heat with a drizzle of olive oil. Crack in the egg and fry until the yolk is cooked to your liking, 5-7 minutes. Just before serving, stir the black sesame seeds through the cooked rice.
Divide the black sesame rice between bowls and top with the Korean beef, sugar snap peas and ginger veggies. Drizzle with the remaining garlic-soy sauce mixture. Top with the fried egg and a pinch of chilli flakes (if using). Serve the mayo mixture on the side.