Bibimbap

Ingredients

• BEEF MARINADE:
• 250g Beef fillet, or other tender cut without fat
• 4 Cloves garlic, minced
• 1 Scallion, chopped
• 1 Tbls Soy sauce
• 1 Tbls Honey
• 2 Tbls Toasted sesame oil
• 1/4 Tsp Ground black pepper
• 1/2 Tbls Toasted sesame seeds
• BIBIMBAP SAUCE:
• 4 Tbls Gochujang paste
• 2 Tbls Sriracha sauce
• 2 Tbls Mirin seasoning
• 2 Tbls Rice vinegar
• 1.5 Tsp Soy sauce
• 1 Tbls Honey
• 1 Clove garlic, crushed
• 1 Tbls Toasted sesame oil
• VEGETABLES:
• 2 Carrots, cut in half lengthways and then sliced diagonally
• 1 Large zucchini, cut in half lengthways and sliced diagonally
• 1 Bunch baby spinach, washed
• 8 Shiitake mushrooms, rehydrated if needed and sliced thinly
• 2 Cups of bean sprouts, rinsed and trimmed
• 1 Red capsicum, cut into strips
• 1/2 Tsp salt
• 1.5 Tsp Soy sauce
• 1/4 Tsp Squid brand premium fish sauce
• 1/4 Tsp sugar
• Sesame oil
• Vegetable oil
• 2-3 Tsp Garlic, minced
• TO SERVE:
• 4 Cups cooked sushi rice, or other short grain rice
• 4 egg yolks, raw
• Toasted sesame seeds
• Thinly sliced scallions

Method

1. BEEF MARINADE:
2. Freeze the beef for an hour so its easier to slice. Slice very thinly across the grain.
3. Combine the garlic, scallions, soy, honey, sesame oil, pepper and sesame seeds in a jug and mix well. Pour the marinade over the beef and set aside until ready to serve. This dish is served with raw beef so we will not be cooking it.
4. BIBIMBAP SAUCE:
5. Combine the gochujang, sriracha, mirin, vinegar, soy, honey, garlic and sesame oil in a small jug and mix well. Set aside until ready to serve.
6. VEGETABLES:
7. Place the carrots and zucchini in separate containers and add 1/4 Tsp of salt to each, mix the salt through the veg and set aside for 15 minutes. Then drain the liquid.
8. Heat 2 Tsp Vegetable oil in your wok or pan over medium high heat, add the shiitake slices and cook for 2 minutes. Add 1.5 tsp soy, 1/4 tsp sugar and 1/2 tsp garlic and stir for 1 minute, then remove and set aside.
9. Add 2 tsp vegetable oil to the wok or pan and add carrots. Cook until just tender (about 6 minutes), remove and set aside.
10. Add 2 tsp vegetable oil to the wok or pan and add zucchini, cook until tender (about 4 minutes), remove and set aside.
11. Heat 2 tsp vegetable oil with a splash of sesame oil, add spinach and saute until it starts to wilt, add 1/2 tsp garlic and salt to taste, stir and then remove. Squeeze and drain out liquid.
12. Heat 2 Tsp vegetable oil in the wok or pan and add the capsicum strips, season with a pinch of salt, saute until just tender and remove.
13. Simmer the beansprouts in water for a few minutes until just tender. Rinse under cold water to cool them off. Squeeze out excess liquid. Place in a small bowl with 2 Tsp sesame oil, 1 Tsp garlic, 1/4 Tsp Squid brand premium fish sauce and mix well.
14. TO SERVE:
15. Place some of the bibimbap sauce on the plate, place 1 cup of rice in the centre, place the raw beef on each side of the rice and place the vegetables next to the beef. Place a raw egg yolk on top of the rice, scatter over scallions and toasted sesame seeds and serve with extra bibimbap sauce on the side.
16. NOTES:
17. You can serve this dish anyway you like and with any vegetables you prefer. You can also cook the beef and egg if you prefer.
18. Cooking time does not include freezing time for the meat.

Product used in recipe

• Squid Brand - Premium Fish Sauce