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