Beef Bibimbap

by Oliver Hagen July 29, 2020 2 min read

Beef Bibimbap

Shop This Recipe

Serves 2 | 45 Minutes

In terms of quick, easy and flavourful meals, nothing beats bibimbap. This Korean classic is easy to do at home and a great way to use the veg from your veggie box. We did a quick pickle of carrot, cucumber and red cabbage to go along with some baby spinach and delicious store bought kimchi.

We cooked ours in a dolsot (a Korean stone bowl) that can go directly on the stove to give you some nice crispy rice. If you don’t have dolsot bowls you can just serve in a nice big bowl topped with a fried egg.



From Hagen's:

250g Scotch Fillet Steak, partly frozen so it’s easy to slice thinly
2 Madelaine's Organic Eggs

From the pantry or the Hagen's Veggie Box:

1 brown onion, halved and finely sliced
3 tbsp soy sauce
1 tbsp gochujang red pepper paste
2 cloves garlic, crushed
1 tbsp soft brown sugar
2 tsp sesame oil
1 cup of jasmine rice
Sea salt and freshly ground black pepper

To serve:

2 handfuls baby spinach leaves
Pickled vegetables such as carrot, cucumber, red cabbage


1. Slice the par-frozen steak thinly and combine in a bowl with the onion, soy sauce, gochujang paste, garlic, sugar, sesame oil and a pinch of salt and pepper. Set aside to marinate for 30 minutes.
2. Place 1 cup of jasmine rice in a small pot with 1.5 cups of water and a pinch of salt. Bring to the boil, reduce the heat to low, cover and cook for 15 minutes. Turn off the heat and leave covered for 5 minutes.
3. Heat a wok or frying pan on a high heat with the oil and stir fry beef and its marinade until the beef is cooked through. 
4. Place your dolsot bowls on the stove (if you have them) and start assembling your bibimbap. Put a little splash of sesame oil in the bowl followed by a cup of cooked jasmine rice per bowl. Top with the beef, spinach, pickled veggies and kimchi.
5. The bowl should start to sizzle. At this point you can top with a raw egg then stir to combine. If you don’t have dolsot bowls, top with a fried egg before mixing everything together.



Also in Organic Recipes

Herb Yoghurt Marinated Lamb Chops
Herb Yoghurt Marinated Lamb Chops

by Olivia McCrimmon September 17, 2021 1 min read

These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam. 
Palestinian Chicken with Sumac and Onion
Palestinian Chicken with Sumac and Onion

by Olivia McCrimmon September 10, 2021 2 min read

Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too! 
Charred Sugarloaf Cabbage, Radicchio & Leek with Goats Cheese and Salsa Verde
Charred Sugarloaf Cabbage, Radicchio & Leek with Goats Cheese and Salsa Verde

by Olivia McCrimmon September 03, 2021 3 min read

This delicious charred cabbage, radicchio and leek with goats cheese and salsa verde was written by Clementine Day of @somethingsiliketocook to eat alongside our Slow Cooked Lamb Shoulder.

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid