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Bibimbap
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 2
Silvana Franco’s Korean dish of meat and vegetables with rice is the perfect way to use up leftovers from your Sunday roast
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Ingredients
- 200g leftover roast beef, shredded
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 150g jasmine rice
- 2 tbsp sunflower oil
- 2 large Eggs
- 1 Carrot, cut into fine matchsticks
- 1/2 Cucumber, cut into fine matchsticks
- 4 Spring onions, shredded
- 1 tbsp toasted Sesame seeds
For the sauce
- 3 tbsp thick hot chilli sauce
- 2 tbsp Soy sauce
- 1 tbsp vinegar
- 1 tsp Sesame oil
- 1 clove Garlic, crushed
- 1 tsp Sugar
Method
1. Put the rice in a pan and add 400ml water. Bring to the boil, cover and cook gently for 15 minutes, or until tender.2. Toss the beef with the soy sauce and sesame oil in a large bowl.
3. In a separate bowl, mix together all the ingredients for the sauce.
4. Heat the sunflower oil in a large non-stick pan and fry the eggs.
5. Spoon the rice into large serving bowls. Scatter the carrots and cucumber over the rice. Pile on the beef and top with the fried eggs. Drizzle with sauce and finish with a scattering of spring onions and sesame seeds.
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Latest Comment
In response to 'liacoco'...indeed it is! But perhaps it will get people out of their comfort zone and on the road to adventure - and that my friend, is what it's all about!
This recipe is as far as it gets from Bibimbap. The very basic is using short grain rice and gochujang, Korean chili paste which cannot be replaced with any odd hot chili sauce. There are a lot of authentic recipes available, just google it.
This recipe is as far as it gets from Bibimbap.
The very basic is using short grain rice and gochujang, Korean chili paste which can't be replaced with any odd hot chilli sauce.
F