Bibimbap – mixed rice bowl with beef

by Judy Joo
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Ingredients

Fresh Meat

  • 115g of beef, very thinly sliced, preferably bulgogi meat or rib eye

Cereals, Grains & Pasta

  • 875g of rice, steamed

Salad & Fresh Herbs

  • 100g of beansprouts, tails and soft pieces removed, rinsed and dried
  • 1 tsp fresh ginger, grated

Fruit & Vegetables

  • 55g of shiitake mushrooms, destemmed and cut into 5mm slices
  • 1/2 courgette, thinly sliced on an angle
  • 85g of mangetout
  • 1 carrot, julienned
  • 180g of baby spinach
  • 2 garlic cloves, finely chopped or grated
  • 1 tsp spring onions, finely chopped on an angle

Speciality Ingredients

  • 115g of kimchi, drained and chopped

Beverages

  • 1 tbsp of mirin
  • 2 tbsp of mirin
  • 2 1/2 tbsp of mirin

Oils & Vinegars

  • 1 tbsp of toasted sesame oil
  • vegetable oil, for frying
  • 1 tbsp of toasted sesame oil
  • 1 tsp toasted sesame oil

Store Cupboard

  • 3 tbsp of soy sauce
  • 1 tsp toasted sesame seeds, crushed
  • 2 tsp sugar
  • 2 tsp toasted sesame seeds
  • black sesame seeds

Spices & Dried Herbs

  • 3 tbsp of gochujang

Dairy

  • 3 eggs, large