Bibimbap
Serves: 4 | Prep time: 10 mins | Cook time: 20 mins
Ingredients
- 3/4 cup uncooked black rice
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp Ginger Paste
- 250g shitake mushrooms
- 2 cups baby spinach
- 2 cups cabbage, sliced
- 1 zucchini, finely diced
- 400g lean beef mince
- 2 garlic cloves, crushed
- 1 carrot, julienned
- Extra virgin olive oil
- 2 eggs
- 2 tbsp kimchi
- Sesame seeds, to serve
- Sririacha, to serve
Method
1. Cook rice according to packet instructions.
2. Heat 1 tbsp sesame oil, 1 tbsp soy sauce and 1 tbsp Ginger Paste in a medium fry pan and add mushrooms, zucchini, spinach and cabbage (keeping each separate if you want to layer them separately in your bowl). Sautee for 3-4 mins. Remove from the pan.
3. In the same pan heat 1 tbsp sesame oil, 1 tbsp soy sauce and garlic. Add mince beef and cook for 10 minutes until cooked through. Remove from the pan.
4. Add a drizzle of olive oil to the same pan and add eggs. Cook for 3-4 minutes, until the egg is semi-cooked.
5. Meanwhile, prepare julienne the carrot.
6. To compile the bowls, add rice to each bowl. Place veggies in a circle around the bowl, then add kimchi and cooked beef. Top with egg, sprinkle with sesame seeds and a drizzle of sriracha and serve.