Beef Easy Main

Bibimbap

Name: Bibimbap recipe
Yield: 4
Ingredients: 300g rice; 50g dried shiitake mushrooms; 40.00 ml sesame oil; 500g beef mince; 20.00 ml soy sauce, plus 2 tsp extra; 2 tsp caster sugar; 20.00 ml toasted sesame seeds, plus extra, to serve; 40.00 ml vegetable oil; 2 carrots, cut into matchsticks; 1 bunch spinach, stems removed, roughly chopped; 4 eggs; Kimchi, to serve; 75g gochujang; 20.00 ml rice vinegar; 3 tsp caster sugar; 2 tsp soy sauce; 3 garlic cloves, crushed

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by Lucy Nunes

Delicious Team

May 23, 2024

"Don’t be put off by the number of ingredients. Focus on the sauce - which is done in no time and is the key to this dish - then use up whatever vegies and mince you love or have on hand. This dish is served at room temperature, so there’s no need to stress when preparing each element." – Lucy Nunes

1 1/2 cups (300g) sushi rice
50g dried shiitake mushrooms
1 tbs sesame oil
500g beef mince
1 tbs soy sauce, plus 2 tsp extra
2 tsp caster sugar
1 tbs toasted sesame seeds, plus extra, to serve
2 tbs vegetable oil
2 carrots, cut into matchsticks
1 bunch spinach, stems removed, roughly chopped
4 eggs
Kimchi, to serve

Bibimbap sauce

1/4 cup (75g) gochujang (Korean red pepper paste)
1 tbs rice vinegar
1 tbs sesame oil
3 tsp caster sugar
2 tsp soy sauce
3 garlic cloves, crushed

Method

1.

Place rice in a sieve and rinse under cold running water. Drain and transfer to a medium saucepan with 400ml water. Bring to the boil over high heat, stir to ensure rice doesn’t stick to the base, then cover and reduce heat to medium-low. Cook, untouched, for 15 minutes. Remove from heat and set aside, covered, for 10 minutes.
2.

Meanwhile, place shiitake in a medium heatproof bowl and cover with boiling water. Set aside for 15 minutes.
3.

For the sauce, whisk all ingredients in a medium bowl until combined and smooth.
4.

Heat the sesame oil in a large frypan over high heat. Add the mince, 1 tbs soy sauce and sugar and stir-fry for 3-4 minutes until browned. Stir through the sesame seeds, then transfer mixture to a bowl and set aside.
5.

Heat 2 tsp vegetable oil in same pan over medium heat and stir-fry the carrot with a pinch of salt flakes for 5-6 minutes until softened. Set aside. Repeat with 2 tsp oil and spinach and stir-fry over high heat until wilted. Set aside.
6.

Drain shiitake, discard stems and slice caps. Heat 2 tsp oil in same pan over high heat and stir-fry mushroom with 2 tsp extra soy sauce for 4-5 minutes or until tender and well browned. Heat the last 2 tsp oil in same pan and cook eggs for 3-4 minutes or until white is set but yolks are still runny. Set aside.
7.

To assemble, divide the rice between 4 bowls, then arrange beef mixture, carrot, spinach and shiitake on top, finishing with an egg. Sprinkle with extra sesame seeds. Drizzle with sauce and serve with kimchi and remaining sauce alongside.