Bibimbap

Ingredients

Main Ingredients

• 800g Rump Steak, thinly sliced
• 200g Mushrooms, sliced
• 200g Baby spinach
• 1 Large Red onion, cut into rings
• 150g Red cabbage, sliced thinly
• 150g Bean Sprouts
• 2 Carrots, cut into matchsticks
• 1 Tbs. Black & White Sesame seeds, toasted, to serve
• 4 Cups Jasmine Rice, cooked
• 180 OBAP Kimchi, to serve
• 4 Eggs, fried

Seasoning mix

• 4 Clove of garlic, crushed, peeled, roughly chopped
• 1/3 Cup Pearl River Bridge Light soy sauce
• 1/3 Cup LKK Salt Reduced Soy Sauce
• 2 Tbs. Obento Rice Wine
• 1 Tbs. Yeo’s Pure Sesame Oil
• 2 Tbs. Ottogi Gochujang Hot Pepper Paste
• ¼ Tsp. Fresh ground black pepper
• ¼ Tsp. Fresh ground black pepper
• 4 Tbs. Brown Sugar

Method

1. In a large ceramic bowl, combine all the sauces. Add the steak and toss well to coat. Cover and place in the fridge to marinate for at least 1 hour or overnight.
2. Heat a large frying pan over medium heat, add a drizzle of sesame oil. Cook the mushrooms 1-2 minutes. Add the spinach and cook until the spinach has wilted. Season with salt and pepper. Transfer onto a plate and set aside. Clean the pan with paper towel.
3. Heat the pan over medium heat. Add a dash of sesame oil. Cook onion for 2 minutes. Add the cabbage and cook for 2 minutes. Season.
4. In a small pan, over medium heat, add 2 Tbs. of water. Add the bean sprout and cook for 1-2 minutes.
5. Meanwhile, Heat a large skillet over medium-high heat. Add 2 Tbs. of cooking oil. Cook steak for 2 minutes. Add 3 tbs. of the marinade and cook, stirring occasionally for a further 3-5 minutes or until the sauce has thickened and caramelised.
6. Divide the rice among bowls. Top with the steak, and all the vegetables and kimchi. Fry the eggs, season with salt and place in the middle of each bowl. Sprinkle with sesame seeds.

Brands and product used

• Lee Kum Kee - Light Soy Sauce
• Yeo's - Pure Sesame Oil
• Obento - Rice Wine Vinegar