Bibimbap
Prep time: 1 hrTotal time: 
Bibimbap
Bibimbap is a classic Korean dish, translating to ‘mixed rice’. It consists of warm rice topped with a selection of cooked vegetables, marinated meat (usually beef) and a fried egg, with a spicy gochujang sauce drizzled over. Everything gets mixed together before eating. It’s the perfect ‘clean out the fridge’ meal, using up any veg you have leftover, so feel free to swap the veggies out for whatever you have on hand
Prep time: 1 hrTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
For the beef
- 4 garlic cloves, finely crushed or grated
- 2 tsp ginger paste or 3cm piece ginger, finely grated
- 2 tbsp light soy sauce
- 2 tbsp light brown soft sugar
- 1 tbsp toasted sesame oil
- 2 x 225g sirloin steaks, very thinly sliced
For the sauce
- 4 tbsp gochujang paste
- 3 tbsp rice vinegar
- 1 tbsp caster sugar
- 2 tsp light soy sauce
- 2 tsp sesame oil
- 1 garlic clove, finely grated
For the bowl
- about 2 tbsp vegetable oil
- 2 carrots, peeled and cut into matchsticks
- 2 courgettes, cut into matchsticks
- 2 x 120g packs shiitake mushrooms, roughly chopped
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- 200g baby spinach
- 1 x 300g pack bean sprouts
- 4 eggs
- about 500g cooked short-grain white rice
- 1 tbsp sesame seeds, toasted
Step by step
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For the beef, put the garlic, ginger, soy sauce, brown sugar and sesame oil in a medium bowl. Stir to combine, then add the sliced steak. Mix well to coat, then leave to marinate for at least 30 minutes. If marinating for longer, cover and place in the fridge (up to 24 hours ahead).
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Meanwhile, in a bowl, whisk together all of the ingredients for the sauce until the sugar has dissolved, then taste and adjust the seasoning as necessary. Set aside.
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For the vegetables, you want to cook them all individually if possible. Heat a little oil in a frying pan over a medium-high heat, then add the carrots. Cook until just tender, about 4 minutes, then season and set aside. Repeat with the courgettes, followed by the mushrooms. Once the mushrooms are tender, season with half the soy sauce and half the sesame oil, then set aside. Add the spinach to the pan and cook until wilted, then season with the remaining soy and sesame oil. Finally, stir-fry the bean sprouts for about 3 minutes and season with a pinch of salt.
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Once all the vegetables are cooked, increase the heat to high and add a little more oil to the pan if necessary. Drain off the excess marinade from the steak, then add the steak strips to the pan. Cook for 5 minutes, stirring occasionally, or until cooked through with some caramelised edges and the marinade has reduced. Set aside to rest. Crack the eggs into the pan, season, and cook until the whites are set and crispy at the edges, and the yolks are still runny (about 2 minutes).
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Assemble the bowls, starting with the warm rice on the base. Top with the vegetables, each in their own section, followed by the steak. Drizzle over the sauce. Top with the fried eggs and sprinkle over the sesame seeds.
Freeze the steaks for 15-20 minutes to get super-thin, clean slices. You can also swap the steak for beef mince, if you prefer. Skip the marinating stage and simply add the marinade ingredients to the pan once the mince has browned.
