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Beef bibimbap
Serves 4 Starters and mains
For the gochujang ketchup
- 200g good-quality tomato ketchup
- 25g gochujang chilli paste, or to taste
- 2-3tsp soft dark brown sugar
- 2tsp dark soy sauce
- dash sesame oil
For the beef
- 6tbsp dark soy sauce
- 2tsp soft dark brown sugar
- 2 garlic cloves, finely grated
- 40g ginger, finely grated
- 2 x 250g sirloin steaks
For the rice bowl
- 300g wholegrain rice, washed
- 100ml sesame oil
- 150g shiitake mushrooms, sliced
- 4 big handfuls baby spinach leaves
- 2tbsp sesame seeds
- 4 carrots, peeled and cut into julienne
- 150g bean sprouts
- 1⁄4 cucumber, thinly sliced
- 1tbsp white wine vinegar
- pinch caster sugar
- 4-5tbsp olive oil
- 4 large eggs
- bunch spring onions, sliced on the diagonal
Method
Combine all the ingredients for the ketchup and set aside. For the beef, mix the soy sauce, sugar, grated garlic and ginger together in a bowl, add the steaks and toss to coat. Leave in a cool place to marinate for an hour, or more, if possible.
Cover the washed rice with double its volume of water and cook for around 25 minutes (depending on the rice you are using) until soft but still chewy. Drain and keep warm.
Heat 2tbsp sesame oil in a wok or frying pan. Stir-fry the mushrooms for 2-3 minutes until lightly coloured. Season and set aside.
Wipe the pan with some kitchen paper, add a further 2tbsp sesame oil and stir-fry the spinach until wilted. Season, stir in the sesame seeds and set aside.
Wipe the pan, add more oil and stir-fry the carrot sticks. Set aside. Repeat with the bean sprouts, cooking only for a minute or so. Set the bean sprouts aside, add the remaining oil and stir-fry the cucumber slices for a couple of minutes. Add a splash of white wine vinegar and the sugar. Stir and set aside. Wipe the pan once more, add a little olive oil and fry the steaks for around 2-3 minutes or so on each side until cooked to your liking. Leave to rest in a warm place for 6-7 minutes. Fry the eggs in the olive oil.
Divide the rice between 4 bowls and top with the cooked vegetables. Cut the steaks into thin slices and arrange alongside the vegetables. Scatter with the spring onions and top each with a fried egg. Serve with the gochujang ketchup.
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