Korean Beef Bibimbap
Blogger and photographer, Ramona Jones, spends her days exploring the globe and documenting her healthy yet delicious meals inspired by her travels on her blog, Monalogue. We got in touch with her to see what her favourite international beef dish is and she’s provided us with a wonderful recipe for Beef Bibimbap. Packed full of healthy foods and fresh flavours, it’s a nutritious take on a Korean classic.
Superfoods Beef Bibimbap
- 240g short grain rice
- 230g sirloin Scotch Beef PGI steak
- 1 avocado
- 1 small carrot
- 1 small courgette
- 1 medium sweet potato
- 75g button mushrooms
- 2 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp agave
- 1 tbsp rice vinegar
- 5 tbsp olive oil
- sea salt
- sesame seeds
- sriracha sauce (to serve)
How to make it:
- Preheat the oven to 200C.
- Begin by peeling and dicing the sweet potato, into cubes no larger than 2cm. Place the sweet potato cubes in a bowl with 1 tbsp olive oil and a sprinkle of sea salt, and mix well. Distribute the cubes evenly onto a baking tray, and roast for 30-40 minutes until the edges are browned.
- Whilst the sweet potato cubes are roasting, prepare the beef marinade and rice. For the marinade, crush the garlic and combine with the soy sauce, sesame oil, agave, and rice vinegar. Slice the beef into strips no longer than 5cm, place in a bowl with the marinade and set aside.
- Season the rice with a sprinkle of salt and cook on the hob for 20 minutes. Once cooked, divide the rice evenly between four bowls.
- On separate plates, grate the carrot, spiralize (or grate) the courgette, and thinly slice the mushrooms. Fry these one at a time on a medium/high heat using approximately ½ tbsp olive oil per vegetable, and for no longer than 2 minutes each. Return the fried vegetables to their plates and set aside.
- Cube the avocado and set aside. On a high heat, fry the beef and marinade for 2-3 minutes until the beef has browned and most of the marinade has evaporated.
- Divide the vegetables and beef evenly among the four bowls, placing them in individual piles on top of the rice.
- With the remaining olive oil, fry the eggs ensuring that the yolks are runny. Place one egg in the centre of each bowl and scatter with sesame seeds.
- Drizzle your bibimbap with sriracha sauce to serve. When you’re ready to tuck in, puncture the yolk and mix all of the ingredients together.