My first Bibimbap (Korean Rice Bowl)

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Make the bibimbap sauce by mixing gochujang paste, soy sauce, water, garlic cloves, rice wine vinegar, sesame oil, and honey in a bowl.

Taste the sauce and adjust if necessary, then place it in the fridge.

Prepare the beef by trimming sirloin steak into strips and marinating it with soy sauce, sesame oil, sesame seeds, honey, and frozen garlic.

Preheat the oven for the vegetables.

Prepare the vegetables: slice courgettes, carrots, red pepper, and shiitake mushrooms.

Toss the vegetables with sesame oil and season them, ensuring they are fully coated.

Roast the vegetables in the oven for about 20 minutes, shaking the tray halfway through.

In a wok, heat sesame oil and stir-fry garlic, spinach, and bean sprouts until wilted.

In the same wok, add the marinated beef and cook until done.

Fry an egg in sesame oil, adding sesame seeds to the egg white while cooking.

Assemble the bibimbap by placing a dollop of rice on a plate, followed by the bean sprouts, spinach, roasted vegetables, and the cooked beef. Top with the fried egg and drizzle with the bibimbap sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens