Bibimbap
A quick and easy Korean number - if you've never tried Korean food before, this is the dish to start with. You'll be amazed at how the simple ingredients and flavours come together to create something that tastes really impressive.
Traditionally served in a sizzling hot stone bowl, the plain rice is spooned in then topped with steak and vegetables, before being finished off with a fried egg and as much, or as little, chilli sauce as you like.
Koreans say the secret to this dish's great taste is mixing all of the ingredients together really well before eating - so however beautifully you have arranged the steak and vegetables, get out your chopsticks and mix like crazy before tucking in.
There are lots of variants on this recipe - I've chosen ingredients that are easy to get hold of in regular supermarkets, so while it may be a little less authentic I think it's just as tasty. Any of the vegetables or meat can be swapped to suit your taste - or to use up what you have in the fridge.
Serves 4.
Whisk together 150ml soy sauce, 2 spring onions (thinly sliced), 2 garlic cloves (minced), 1 tablespoon brown sugar, 2 teaspoons grated ginger (can be kept in freezer and grated straight from frozen).
Prep your veg: Cut 1 courgette into thin strips and place in a bowl. Cut 1 carrot into strips and place in a separate bowl. Thinly slice 8 mushrooms, place in another bowl.
Cook 300g white rice. For perfect rice, boil for 7 minutes in salted water. Switch off hob and drain. Put the rice back into the saucepan, cover with a lid and leave to cook in its own heat (hob still turned off) for another 7-9 minutes.
Now it's time to cook the beef and vegetables - each needs to be cooked separately but you can do one after the other if you don't have enough frying pans/hob space/arms to do them all at the same time. It might be a good idea to put the oven on low to keep your veg and meat warm as it becomes ready.
Stir fry the courgette in a pan over high heat. Add a dash of sesame oil, mix and leave to one side.
Fry the mushrooms in 1 teaspoon vegetable oil. Add 2 teaspoons of soy sauce and 1 teaspoon of sugar and stir fry for 2 minutes. Leave to one side.
Dry fry some sesame seeds and once browned add the carrot and a dash of vegetable oil. Stir fry for 1 minute, then leave to one side.
Fry 4 eggs sunny side up.
Traditionally served in a sizzling hot stone bowl, the plain rice is spooned in then topped with steak and vegetables, before being finished off with a fried egg and as much, or as little, chilli sauce as you like.
Koreans say the secret to this dish's great taste is mixing all of the ingredients together really well before eating - so however beautifully you have arranged the steak and vegetables, get out your chopsticks and mix like crazy before tucking in.
There are lots of variants on this recipe - I've chosen ingredients that are easy to get hold of in regular supermarkets, so while it may be a little less authentic I think it's just as tasty. Any of the vegetables or meat can be swapped to suit your taste - or to use up what you have in the fridge.
Whisk together 150ml soy sauce, 2 spring onions (thinly sliced), 2 garlic cloves (minced), 1 tablespoon brown sugar, 2 teaspoons grated ginger (can be kept in freezer and grated straight from frozen).
Add 300g beef steak, thinly sliced. Toss to coat then cover and chill for 30 minutes or up to 3 hours.
Prep your veg: Cut 1 courgette into thin strips and place in a bowl. Cut 1 carrot into strips and place in a separate bowl. Thinly slice 8 mushrooms, place in another bowl.
Cook 300g white rice. For perfect rice, boil for 7 minutes in salted water. Switch off hob and drain. Put the rice back into the saucepan, cover with a lid and leave to cook in its own heat (hob still turned off) for another 7-9 minutes.
Now it's time to cook the beef and vegetables - each needs to be cooked separately but you can do one after the other if you don't have enough frying pans/hob space/arms to do them all at the same time. It might be a good idea to put the oven on low to keep your veg and meat warm as it becomes ready.
Cook the beef: heat half a tablespoon of vegetable oil in a large frying pan. Add the beef along with its sauce and fry until cooked through and lightly browned, about 3 minutes. Transfer to a bowl.
Heat vegetable oil in a frying pan/wok and fry 2 cloves garlic, minced, for 1 minute. Add 1 bunch fresh spinach (or the equivalent frozen and defrosted) and stir fry until wilted, about 1 minute. Leave to one side.
Stir fry the courgette in a pan over high heat. Add a dash of sesame oil, mix and leave to one side.
Fry the mushrooms in 1 teaspoon vegetable oil. Add 2 teaspoons of soy sauce and 1 teaspoon of sugar and stir fry for 2 minutes. Leave to one side.
Dry fry some sesame seeds and once browned add the carrot and a dash of vegetable oil. Stir fry for 1 minute, then leave to one side.
Fry 4 eggs sunny side up.
Put your rice into individual bowls then top with the vegetables and meat, arranged in separate sections. Place the fried egg in the centre. Serve with sesame oil and chilli sauce. Mix it up and eat!
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