CS
Corey SmithBibimbap, is a Korean rice dish. The term bibim means "mixing" and bap is cooked rice. It is served as a bowl of warm white rice topped with namul and gochujang.
We can't think of a better way to show off the gorgeous flavours of our Korean Seasoning than with this heart bowl of deliciousness!
Egg and sliced meat are common additions, stirred together thoroughly just before eating!
Ingredients
- FOR THE BEEF AND MARINADE
150g Bavette/skirt/flat iron steak, very finely sliced
2 tsp Korean Rub
1 tsp garlic puree
1 tbsp soy sauce
1 tbsp honey
2 tsp sesame oil - TO BUILD YOUR BOWL
Rice - cooked and kept warm, Sesame oil
Egg - fried to your liking
Zucchini and Carrots, thinly sliced fried with 1.5 tsp soy sauce, honey and chilli flakes for 2-3 mins
Bean sprouts, softened in a hot pan, Sesame oil.
Kimchi
Kale sautéed with a little garlic, soy and black pepper.
Tender stem broccoli, sautéed with soy, fish sauce and black pepper
Chilli Flakes - FOR THE BIMIBAP SAUCE
2 tbs korean rub
2 tbsp white wine vinegar
1 TBS water
1.5 tsp soy sauce
3 tsp white sugar
1 tsp garlic puree
2.5 tsp sesame oil
2 Tbs Gochujang Paste
Instructions
- FOR THE KOREAN BEEF
- Thinly slice your steak of choice
- MIx the Korean Seasoning, Garlic Puree, Soy Sauce, Honey and sesame oil to make the marinade
- add the beef and leave to marinate for at least 40 minutes. Cook on BBQ or in a pan on a stove top (we recommend cooking on the BBQ - its more fun!)
- FOR THE BIMIBAP SAUCE
- Mix all the Bimibap Sauce ingredients in a bowl and set aside
- TO BUILD YOUR BOWL
- Cook your rice as per instructions, keep warm
- Thinly slice the zucchini and carrot and beansprouts and fry with 1.5 tsp soy sauce, honey and chilli flakes for 2-3 minutes
- Sauté the kale and broccoli with a little garlic and soy sauce
- Assemble the bow with each item in a section as per image, top with the beef, then at the last minute fry your egg and top with the Bimibap sauce!
