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Bibimbap (beef rice bowl)

Bibimbap (beef rice bowl)
4.6 134 ratings
Prep. 1 h 5 min
Total 1 h 25 min
4 portions
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Ingredients

Beef
  • beef rump steak cut into pieces (2 cm)
    450 g
  • garlic cloves
    2
  • sesame oil plus extra to drizzle
    1 tbsp
  • dark soy sauce plus extra to drizzle
    1 tbsp
  • rice wine vinegar
    2 tbsp
  • gluten free cornflour
    1 tbsp
  • caster sugar
    2 tsp
  • sea salt
    1 pinch
  • ground black pepper
    1 pinch
Bibimbap sauce
  • garlic cloves
    2
  • caster sugar
    1 ½ tbsp
  • sesame seeds
    1 tbsp
  • Korean chilli paste (gochujang) to taste (see Tips)
    30 - 40 g
  • sesame oil
    1 ½ tbsp
  • soy sauce
    1 tbsp
  • water
    1 tbsp
  • rice wine vinegar
    ½ tbsp
Vegetables and assembly
  • water
    1000 g
  • long grain white rice
    200 g
  • carrot cut into matchsticks (4 cm x 3 mm)
    200 g
  • zucchini cut into matchsticks (4 cm x 3 mm)
    200 g
  • fresh Asian mushrooms of choice, cut into slices
    100 g
  • vegetable oil to fry
    2 tbsp
  • eggs
    4
  • nori sheets cut into thin strips, to garnish (optional)
    2
  • kimchi to serve (optional - see Tips)
    4 tablespoons

Difficulty

easy

Nutrition per 1 portion

Sodium 1147.4 mg
Protein 36.1 g
Calories 2935.6 kJ / 699 kcal
Fat 43 g
Fibre 6 g
Saturated Fat 7.4 g
Carbohydrates 44.9 g

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