I’d always wanted to make a bibimbap, a Korean dish with a medley of different flavours in a big bowl – the core principle is rice, assorted vegetables, an egg, and gochujang sauce with typically a meat or perhaps meat alternative like Tofu. I really enjoyed making this recipe it was fresh, fast and fun!
As for pronunciation I would say do your own research, but it seems to be ‘bee-beem-bahp’ is a winner! And if you wanna try something similar, head here for a Korean fried chicken recipe.
How to make a bibimbap
- First up mix the steak ingredients together in a bowl and leave to marinate in the fridge you could leave this overnight if you like.
- Make the bibimbap sauce, add all the ingredients together in a bowl and keep to one side until needed.
- Add the courgette, carrot, pepper, mushrooms to a baking tray, with the sesame oil and garlic and roast in the oven at 200c/180fan, stirring a couple of times until blistered and charred – approximately 30 minutes.
- When the veg is nearly ready get a wok, add in sesame oil and fry up the beansprouts and spinach leaves for a few minutes until wilted and softened. Remove from the wok in a bowl and put the steak into the wok, fry up and stir until cooked through and browned using extra sesame oil if needed.
- Also in a separate pan use a little more sesame oil and fry your egg(s) sprinkling sesame seeds into the white as it cooks if you wish.
- Serve in a bowl with all the different elements, finishing with the fried egg on top and a drizzle of the Gochujang sauce all over. Serve it all mixed together! Very, very tasty!