Bibimbap (beef rice bowl)

Bibimbap (beef rice bowl)

4.6 148 évaluations

Prép. 1h 5min

Total 1h 25min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1147.4 mg

Protides 36.1 g

Calories 2935.6 kJ / 699 kcal

Lipides 43 g

Fibre 6 g

Graisses saturées 7.4 g

Glucides 44.9 g

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Également présenté dans

Flavours of Korea 15 Recettes
Australie et Nouvelle-Zélande

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