serves
4
prep
30 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
Better Bowls
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 300 g thinly sliced scotch fillet
- 1½ tbsp canola oil
- 1 carrot, julienned
- salt
- 1 zucchini, cut into half-moons
- 2 tsp garlic, minced
- 2 tbsp thinly sliced spring onion
- 8 dried shiitake mushrooms, rehydrated in warm water for at least 1 hour, sliced, squeezed of water
- ½ tbsp soy sauce
- 1 bunch English spinach, blanched and squeezed of water
- 1½ tsp sesame oil, plus extra for drizzling
- ½ bag soybean sprouts, blanched and drained
- 1 cup Korean radish (moo), julienned, salted with 2 tsp salt, squeezed of water
- 1½ tbsp vinegar
- 1½ tbsp sugar
- ¼ tsp fine gochugaru
- 4 cups cooked medium-grain rice
- 4 fried eggs, sunny side up
For the marinade
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1 tbsp mirin
- 2 tbsp sugar
- 1½ tbsp sesame oil
For the gochujang sauce
- 6 tbsp gochujang
- ½ tbsp honey
- 2 tbsp mirin
- 1½ tbsp sesame oil
Marinating time: 30 minutes
Instructions
- In a large bowl, combine the sliced scotch fillet with the ingredients for the marinade. Allow to marinate for 30 minutes or overnight.
- In a large frying pan over high heat, add the beef and cook, tossing, for 2-3 minutes, or until browned. Remove and set aside.
- Return the frying pan to medium heat with ½ tbsp canola oil. Add the carrot and sauté briefly, about 20 seconds. Season lightly with salt. Set aside.
- In the same pan add ½ tbsp oil and sauté zucchini slices with ½ tsp garlic and ½ tbsp spring onion for 1-2 minutes or until the zucchini slices start to soften. Set aside.
- Cook the shiitake slices over medium-high heat for 1-2 minutes, season with ½ tbsp soy sauce. Set aside.
- In a small bowl, combine the cooked spinach with ½ tsp garlic, ½ tbsp spring onion and 1½ tbsp of sesame oil. Set aside.
- In a second small bowl, combine the soybean sprouts with ½ tsp garlic, 1 tbsp sesame oil and ½ tbsp spring onion. Set aside.
- In a third small bowl, combine the Korean radish with ½ tsp garlic, ½ tbsp spring onion, vinegar, sugar, gochugaru and ½ tbsp sesame oil. Mix well to combine and then set aside.
- In a fourth small bowl, combine the gochujang sauce ingredients and mix well to combine. Set aside.
- Divide rice between four bowls and drizzle lightly with sesame oil. Arrange the cooked vegetables and bulgogi on top of the rice. Top with a fried egg. Mix gochujang sauce with rice and topping before eating.
Note
• It is important that the vegetables are squeezed of excess water for a crunchy topping for bibimbap. You can find thinly sliced scotch fillet, gochugaru (Korean chilli powder) and gochujang (Korean chilli paste) available from your local Korean butcher or Korean supermarket.
• It is important that the vegetables are squeezed of excess water for a crunchy topping for bibimbap. You can find thinly sliced scotch fillet, gochugaru (Korean chilli powder) and gochujang (Korean chilli paste) available from your local Korean butcher or Korean supermarket.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Better Bowls
