Bibimbap – mixed rice bowl with beef
- ⏱ 40 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Steamed rice is topped with seasoned beef, sautéed vegetables, kimchi, fried eggs and gochujang sauce.
Adapted from Great British Chefs.
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Bibimbap – mixed ri...
0/0
COOK 1COOK 2
1Mise en place
2Prepare the vegetables
Thinly slice the beef very thinly
Destem and cut the shiitake mushrooms into 5mm...
3Plate and serve
+ 27 more steps in the app
Bibimbap – mixed ri...
0/0
COOK 2COOK 1
1Mise en place
Prep 875 g rice: steamed
2Prepare the vegetables
3Plate and serve
+ 27 more steps in the app
Ingredients
- 115 g beef (very thinly sliced, preferably bulgogi meat or rib eye)
- 875 g rice (steamed)
- 100 g beansprouts (tails and soft pieces removed, rinsed and dried)
- 55 g shiitake mushrooms (destemmed and cut into 5mm slices)
- 1/2 courgette (thinly sliced on an angle)
- 85 g mangetout
- 1 carrot (julienned)
- 180 g baby spinach
- 115 g kimchi (drained and chopped)
- 1 tbsp mirin for dressing
- 1 tbsp toasted sesame oil for dressing
- vegetable oil, to taste
- 3 tbsp soy sauce
- 2 tbsp mirin for seasoning sauce
- 2 garlic cloves (finely chopped or grated)
- 1 tsp fresh ginger (grated)
- 1 tsp toasted sesame seeds for seasoning sauce (crushed)
- 3 tbsp gochujang
- 2 1/2 tbsp mirin for gochujang sauce
- 2 tsp sugar
- 2 tsp toasted sesame seeds for gochujang sauce
- 1 tsp toasted sesame oil for gochujang sauce
- 1 tsp spring onions (finely chopped on an angle)
- 3 large eggs
- black sesame seeds, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 875 g rice: steamed
2. Prepare the vegetables COOK 2
- Thinly slice the beef very thinly
- Destem and cut the shiitake mushrooms into 5mm slices, thinly slice the courgette on an angle, julienne the carrot, and drain and chop the kimchi
3. Prepare the aromatics COOK 1
- Finely chop or grate the garlic, grate the fresh ginger, crush the toasted sesame seeds for the seasoning sauce, and finely chop the spring onions on an angle
4. Prepare the vegetables COOK 1
- Remove the tails and soft pieces from the beansprouts, rinse them and dry them
5. Cook the rice COOK 1
- In a large heavy-based frying pan, preferably cast iron, over medium heat, add 1 tablespoon of toasted sesame oil and spread the steamed rice over the base in a loose layer
- Cook undisturbed for 8–10 minutes, until the bottom develops a golden crust, while preparing the toppings
6. Fry the eggs COOK 2
- In a separate frying pan over medium-high heat, fry the eggs in a little oil until the edges begin to crisp
7. Make the gochujang sauce COOK 2
- In a small bowl or serving dish, stir together the gochujang, mirin, sugar, toasted sesame seeds, toasted sesame oil and spring onions
🤝 Cook 1 hands over the aromatics.
8. Make the seasoning sauce COOK 1
- In a small bowl, mix together the mirin, soy sauce, toasted sesame oil, garlic, ginger and sesame seeds
- Mix 2 tablespoons of the sauce with the beef and sugar and set aside
- Set the remaining seasoning sauce by the hob
🤝 Cook 2 hands over the beef.
9. Make the toppings COOK 1
- In a medium non-stick frying pan, heat half a teaspoon of vegetable oil over medium-high heat
- Add the beansprouts and 1 teaspoon of the seasoning sauce and cook, stirring, until crisp-tender, about 30 seconds
- Arrange the beansprouts on a section of the rice
- Heat 2 teaspoons of oil in the frying pan, add the beef and cook for 1–2 minutes until cooked through
- Arrange the beef on the rice
- Heat 1 tablespoon of oil in the frying pan, add the mushrooms and 1 tablespoon of the dressing and cook for 1 minute until tender
- Arrange the mushrooms on the rice
10. Make the toppings COOK 1
- Heat half a teaspoon of oil in the frying pan, add the courgette and 2 teaspoons of the sauce and cook for 1 minute until just tender
- Arrange the courgette on the rice
- Heat half a teaspoon of oil in the frying pan, add the mangetout and 2 teaspoons of the sauce and cook for 45 seconds until crisp-tender
- Arrange the mangetout on the rice
11. Heat half COOK 1
- Heat half a teaspoon of oil in the frying pan, add the carrot and 1 teaspoon of the sauce and cook for 30 seconds until crisp-tender
- Arrange the carrot on the rice
12. Deglaze the pan COOK 1
- Heat 1 teaspoon of oil in the frying pan, add the spinach and 1 tablespoon of the sauce and cook for 30 seconds until just wilted
- Arrange the spinach on the rice
- Deglaze the pan with mirin, scraping up any browned bits from the base
- Spoon the juices from the pan over the beef on the rice
13. Plate and serve BOTH
- Remove the rice from the heat and arrange the kimchi over the remaining section of rice
- Spoon the gochujang sauce onto the centre of the rice or serve it on the side, if you like
- Arrange the fried eggs over the dish and sprinkle the bibimbap with black sesame seeds and radish sprouts, if liked
- Bring the pan to the table, set it on a trivet and mix everything together before spooning into bowls
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