Bibimbap
A Korean classic – this is a balanced rice bowl topped with sauteed vegetables, thinly sliced beef, kimchi, a delicious sunny side up egg, and dressed with gochujang chilli sauce and sesame seeds.
30 minutesPrep Time
30 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings1 zucchini, cut into matchsticks
1 carrot, cut into matchsticks
2 cups mixed mushrooms, sliced
3 cups Community Co Baby Spinach
1/2 cup kimchi
300 g beef skirt steak, cut into strips
2 cups bean sprouts
3 tbsp sesame oil
1 tbsp toasted sesame seeds
2 tbsp gochujang chilli paste
1 tbsp soy sauce or tamari
1 tbsp pure maple syrup
4 Community Co Free Range Eggs
2 cups Low GI brown rice or 2 x 250g packet Community Co Microwave Brown Rice
1 tbsp gochujang chilli paste
1 tsp soy sauce
1 tsp maple syrup
1/4 cup warm water
Directions
- Cook the rice according to the packet instructions and keep warm.
- Sauté all the vegetables separately over medium heat using 1 tsp of sesame oil, set aside.
- Mix 1 tbsp of gochujang chilli paste with soy sauce and maple syrup. Add 1 tbsp of water to loosen the mixture.
- Sauté the beef strips in the same pan. Add the soy mixture and keep frying until the beef is caramelised and cooked through.
- Fry the eggs with 2 tsp of sesame oil until the whites are set leaving the yolk runny.
- Assemble the bowl. Put rice in each bowl and arrange vegetables, kimchi and meat over the top and place the fried egg in the centre.
- Sprinkle with sesame seeds. Serve with the extra sauce.