Even though creating recipes is a massive part of my job, I’ll admit that sometimes I do fall into a bit of a rut. I’m a creature of habit and potentially always will be. One of the reasons why I stopped posting my weekly What I Ate Wednesday posts is because I thought they were getting repetitive and it was time to switch things up. One of my intentions this year is to push my culinary boundaries and make new things at home and this Korean Beef Bibimbab is the first one of those new experimental dishes.
Cooking something new doesn’t have to mean creating your own dish from scratch. It could be a recipe that you’ve been meaning to make from that cookbook that you bought years ago or trying to recreate a recipe that you tried in your favourite restaurant. I’ve eaten a bibimbap before, but never dreamed to cook it in my kitchen. Of course, now I’m a complete convert!
- 200 g /7oz flat-iron or rump steak thinly sliced
- 400 g /14oz short grain or sushi rice rinsed
- 15 ml /1tbsp sesame oil
- 1 carrot peeled and cut into julienne strips
- 1 courgette cut into julienne strips
- 2 garlic cloves peeled and finely chopped or crushed
- Salt and freshly milled black pepper
- 30 ml /2tbsp soy sauce
- 1 x 100g pack baby spinach leaves
- 100 g /4oz beansprouts rinsed
- 4 eggs
- Thinly sliced spring onions
- Sesame seeds
- Korean chilli paste or chilli paste of your choice Gochujang
Bring 1L/1½pints water to boil in a large saucepan, reduce the heat and add the rice, cover and cook over a low heat for 15 minutes until cooked.
Meanwhile, heat 5ml/1tsp of the oil in a large non-stick pan or wok. Add the carrot, half the garlic and stir fry for 1 minute. Season, set side and keep warm.
Heat 5ml/1tsp of the oil in the same pan, add the courgettes and the remaining garlic. Stir-fry for a few minutes, season, set side and keep warm.
Heat the remaining oil in the same pan and stir-fry the beef for a few minutes.Remove from the heat and add the soy sauce.
Wilt the spinach in the same pan, remove from the heat and drizzle with a little sesame oil.
Divide the rice among bowls and arrange carrots, courgettes, beef, spinach and beansprouts. Top with a fried egg.
Garnish with spring onions and sesame seeds. Serve with the chilli paste.
At the supermarket look for pudding rice – that’s also short grain rice.
Korean cooking is becoming a very popular trend and Simply Beef and Lamb’s Korean recipes are a great way to get experimenting with this trend. Delicious, good quality meat is essential to many Korean dishes. Do remember to look out for the Red Tractor logo on packs of meat to show you the meat you’re buying is farm assured quality meat and responsibly produced by people dedicated to providing great food. The variety of Simply Beef and Lamb recipes highlights the versatility of flavours when cooking with beef and lamb and their Korean recipes are delicious and simple to make, which you can find here.
To be honest, I struggle to follow recipes, even my own. So even though this recipe calls for bean sprouts I’ve actually used chestnut mushrooms instead. Cooking is one of those things where there are no rules, it’s totally up to you where you take a dish and I love that.
We love chilli and spice, so we loaded up on the chilli oil when we ate this, however you can leave if out if that’s not your bag. My favourite part about this dish is when the egg yolk begins to ooze over the rest of the ingredients. I’m mad about runny yolks!
Have you tried Korean food before? How do you get yourself out of a food rut?
*Recipe commissioned by Simply Beef & Lamb, but all opinions are my own.