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!
black sesame seeds(ContainsSesame)
sugar snap peas
soy sauce (or gluten free tamari soy sauce)(ContainsSoya, Gluten)
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). Finely grate the ginger. In a small bowl, combine the garlic, ginger, soy sauce, brown sugar and water (for the sauce). In a medium bowl, combine the beef strips and 1/2 the ginger-soy mixture (you'll use the remaining mixture in step 6). Set aside. TIP: If possible, let the beef marinate for 10-15 minutes to help develop the flavours.
Cut the carrot (unpeeled) into thin matchsticks (or grate if you'd prefer!). Trim the sugar snap peas and slice into matchsticks (or trim and roughly chop if you'd prefer!). Thinly slice the cucumber into half-moons. 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 carrot and sugar snap peas and cook until just softened, 2 minutes. Set aside on a plate, covered to keep warm. Return the pan to a medium-high heat and add 1/2 the beef strips. Cook, stirring often, 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.
TIP: For the low-calorie option, serve without the egg. Return the pan to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 3-4 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, carrot, sugar snap peas and cucumber. TIP: You can toss everything together to serve if you'd prefer! Drizzle with the remaining ginger-soy mixture. Top with the fried eggs (if using) and a pinch of chilli flakes (if using). Serve with the mayonnaise mixture. TIP: For the low-calorie option, serve with 1/2 the rice and without the egg.