Bibimbap (beef rice bowl)

Bibimbap (beef rice bowl)

4.6 145 ratings

Prep. 1 h 5 min

Total 1 h 25 min

4 portions

Ingredients

Beef

beef rump steak cut into pieces (2 cm)
450 g
garlic cloves
2
sesame oil plus extra to drizzle
1 tbsp
dark soy sauce plus extra to drizzle
1 tbsp
rice wine vinegar
2 tbsp
gluten free cornflour
1 tbsp
caster sugar
2 tsp
sea salt
1 pinch
ground black pepper
1 pinch

Bibimbap sauce

garlic cloves
2
caster sugar
1 ½ tbsp
sesame seeds
1 tbsp
Korean chilli paste (gochujang) to taste (see Tips)
30 - 40 g
sesame oil
1 ½ tbsp
soy sauce
1 tbsp
water
1 tbsp
rice wine vinegar
½ tbsp

Vegetables and assembly

water
1000 g
long grain white rice
200 g
carrot cut into matchsticks (4 cm x 3 mm)
200 g
zucchini cut into matchsticks (4 cm x 3 mm)
200 g
fresh Asian mushrooms of choice, cut into slices
100 g
vegetable oil to fry
2 tbsp
eggs
4
nori sheets cut into thin strips, to garnish (optional)
2
kimchi to serve (optional - see Tips)
4 tablespoons

Difficulty

easy

Nutrition per 1 portion

Sodium 1147.4 mg

Protein 36.1 g

Calories 2935.6 kJ / 699 kcal

Fat 43 g

Fibre 6 g

Saturated Fat 7.4 g

Carbohydrates 44.9 g

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Also featured in

Flavours of Korea 15 Recipes
Australia and New Zealand

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