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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Easy Bibimbap Bowl

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My version of this famous Korean rice bowl is a lot easier than you think to rustle up, and it’s a goodie, guys! Dive into slightly spicy, sesame beef, perfectly stir-fried veggies and an oozy, silky egg to top it off. Pure joy!

WATCH THIS RECIPE

EASY BIBIMBAP BOWL

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

¼ cup light soy sauce

2 tbsp mirin

1 tsp sesame oil

1 tsp toasted sesame seeds, lightly crushed

450g (1 lb) rib-eye steak (or any kind of tender cut e.g. sirloin, rump, scotch fillet)

4 tbsp peanut oil

3 garlic cloves, finely chopped

2 tsp finely grated ginger

100g (3.5 oz)  fresh shiitake mushrooms, sliced

150g (5 oz)  shredded carrots

150g (5 oz)  baby spinach leaves

50g (1.7 oz)  bean shoots or pea shoots

4 eggs

4 cups cooked short grain rice (click here to see my recipe for how to cook rice)

Kimchi, sliced cucumber and sesame seeds, to serve

 

Gochujang sauce

¼ cup gochujang paste*

2 tbsp mirin

2 tsp light soy sauce

2 tsp sugar

2 tsp sesame seeds

Steps

For the gochujang sauce, combine all the ingredients in a bowl. Set aside.

Combine the soy sauce, mirin, sesame oil and sesame seeds, in a jug. Transfer half of the mixture to a glass ceramic dish. Add 1 tablespoon of the gochujang sauce. Add the beef and stir to coat. Reserve the remaining soy sauce mixture and gochujang sauce for later.

Heat 1 tablespoon of the oil in a wok or large frying pan over high heat. Add the garlic and ginger and stir-fry for 10 seconds before adding the beef. Spread the beef out in the pan and allow to sear on one side for half a minute. Then stir-fry the beef until just cooked. Transfer to a plate and pour over any juices from the pan.

Add another tablespoon of oil to the wok. Add the mushroom and carrot and stir-fry for about a minute. Add the spinach and bean shoots and the reserved soy sauce mixture. Cook for 1 minute or until the vegetables are just wilted. Set aside until ready to serve.

Meanwhile, heat the remaining 2 tablespoons of oil in a large non-stick frying pan and fry the eggs to your liking.

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Divide the rice among bowls and top with the beef. Sprinkle the beef with sesame seeds. Add the stir-fried vegetable mix, kimchi, sliced cucumber, fried eggs and a spoonful of gochujang sauce.

Note Icon

Notes:

– Korean gochujang paste is a fermented chilli paste available in the Asian aisle of most supermarkets or from an Asian grocery store.

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