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Bibimbap

Silvana Franco from Market Kitchen
Silvana Franco’s Korean dish of meat and vegetables with rice is the perfect way to use up leftovers from your Sunday roast

Bibimbap

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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Serves: 2

Prep: 20 min
Cook: 20 min

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