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Bibimbap Korean Rice

Main MealsOther KoreanNew Recipes
Serves 4Time 45 mins

A quick and easy Bibimbap version for midweek dinners

Fat - total 5g 7%
Fat - saturated 3g 12%
Salt 693mg 30%
Protein 24g 47%
Carbs 44g 14%
Sugar 6g 6%
Energy 1757kJ 20%
Fibre 6g 19%

% based on an adult’s recommended daily intake

Ingredients

  • ( 200 grams) Rump Steak
  • ( 2 cloves) Garlic
  • ( 0.5 tbsp) Sesame Oil
  • ( 2 medium) Carrot
  • ( 1 medium) Zucchini
  • ( 2.5 cup) Bean Sprouts
  • ( 1.5 cup) Button Mushroom
  • ( 3.6 large) Egg
  • ( 2 tbsp) Soy Sauce
  • ( 2.1 tsp) Honey
  • ( 1 tsp) Ground Chilli
  • ( 1 cup) Brown Rice
  • ( 2.2 tbsp) Vegetable Oil

Method

  1. Start by preparing the rice. Cook the brown rice as per packet instructions.
  2. Marinate the steak in a half teaspoon of the sesame oil, a tablespoon of soy sauce and 1 clove of crushed garlic.
  3. Prepare your carrots by finely slicing or simply make ribbons using a vegetable peeler.
  4. Into a hot pan add half the oil and then add the sliced mushrooms and cook for 2-3 minutes until just tender. Remove from the pan.
  5. Add the spinach to the same pan and cook for 20-30 seconds with a few tables spoons of water to help it to wilt, remove and set aside.
  6. Next add the chopped zucchini, you can make batons, or slice, it makes no difference. Cook for 2-3 minutes until just soft and set as.
  7. Add the bean sprouts and cook for another 2 minutes and again set aside.
  8. Allow the pan to heat up before adding the remaining oil and then the steak, cook each side for 2-3 minutes or to your liking, remove and then cook the eggs sunny side up. You can cover the pan with a lid while you cook the eggs, and the steam will help cook the top surface.
  9. Combine the remaining soy sauce chilli powder and honey and combine well you can use a tablespoon of water to loosen the mix if needed.
  10. It’s now time to assemble your bibimbap, start by placing a portion of the rice in the bottom of a bowl. Then place all of the topping each in their own section around the outside in a ring, leaving the space in the centre for the egg. Add the sauce to your liking and mix to combine before eating.
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