Bibimbap is the ultimate one-dish meal.
There are lots of components in this dish, but it can come together quickly if you have everything chopped, sliced and ready to go before you start cooking.
- 1 cup plus 2 tablespoons sushi rice
- 9 oz sirloin steak fat removed and thinly sliced
- 3 tablespoons soy sauce
- 3 tablespoons toasted sesame oil plus 2 teaspoons, divided
- 1 tablespoon brown sugar
- 2 garlic cloves
- 2 tablespoons rice vinegar
- 1/2 tablespoon honey
- 1/4 teaspoon salt
- 4 radishes sliced
- 2 ½ ounces shiitake mushrooms sliced
- 1 garlic clove crushed
- 2 teaspoons sesame seeds
- 2 ½ ounces spinach
- 2 ounces cucumber quartered and sliced
- 1 small carrot peeled and shredded
- 2 ounces beansprouts
- 2 eggs
- salt and freshly ground black pepper
- Gochujang paste or Sriracha chilli sauce to serve
- Cook the rice according to the packet instructions, then leave to steam in a pan with the lid on.
- Slice the meat. In a bowl, mix together the soy sauce, 3 tablespoons of the sesame oil, and sugar. Peel the garlic, crush one and set it aside, mince the other one and add it to the bowl. Add the beef to the marinade, stir well and chill for 30 minutes.
- In a small bowl, mix together the rice vinegar, honey, and 2 tablespoons water, along with the salt. Add the radishes and set aside to pickle.
- Heat the remaining 2 teaspoons of sesame oil in a frying pan and fry the mushrooms for 5 minutes until golden brown. Add the garlic and seasoning and fry for another 30 seconds. Remove from the pan and set aside. Heat another 1 tsp sesame oil in the pan and fry the sesame seeds until golden. Stir through the spinach until wilted, then tip into a bowl and toss with a little soy sauce and some sesame oil.
- Bring a small pan of water to the boil and blanch the cucumber for 1–2 minutes until softened. Remove using a slotted spoon, transfer to a bowl and toss with some soy sauce and sesame oil. Repeat with the carrot and beansprouts.
- Return the frying pan to a very high heat, drizzle in some oil, then add the beef and stir-fry for 3 – 4 minutes until caramelized – do this in batches so that the meat doesn’t boil. Return all the beef to the pan and cook until browned and glossy. Set aside and clean out the pan. Heat a drizzle of oil in the pan and fry the eggs.
- Divide the rice between wide, shallow bowls. Top with the fried eggs, then arrange the vegetables and beef over the top in separate piles so they are clearly defined. Dollop a little Gochujang on top and serve extra on the side.
Used with permission from Posh Rice: Over 70 Recipes for All Things Rice, published by Quadrille Publishing. Photo: Alex Luck.