Bibimbap – Korean mixed rice with meat and vegetables

For a healthy recipe that will still impress at the dinner table, look no further than this traditional Korean dish

  • Serves: 4
  • Cooking Time: 55 minutes
Bibimbap – Korean mixed rice with meat and vegetables
  • Meat and rice

    200g beef mince (substitute for shiitake mushrooms if vegetarian)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp dark brown soft sugar
  • 3 cups short grain rice
  • half a clove garlic, finely chopped
  • Vegetables

    250g watercress
  • 250g bean sprouts
  • 2 red peppers
  • 1 carrot, peeled
  • 1 courgette
  • 4 eggs
  • 3 spring onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tsp sesame seeds, toasted
  • 3 tbsp sesame oil
  • vegetable oil
  • sea salt
  • Bibimbap sauce

    4 tbsp Korean red chilli paste (gochujang - available from your nearest Asian supermarket or online) 
  • 1 tbsp dark brown soft sugar
  • 1 tbsp sesame oil
  • 3 tbsp water

Ingredients

  • Meat and rice
    200g beef mince (substitute for shiitake mushrooms if vegetarian)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp dark brown soft sugar
  • 3 cups short grain rice
  • half a clove garlic, finely chopped
  • Vegetables
    250g watercress
  • 250g bean sprouts
  • 2 red peppers
  • 1 carrot, peeled
  • 1 courgette
  • 4 eggs
  • 3 spring onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tsp sesame seeds, toasted
  • 3 tbsp sesame oil
  • vegetable oil
  • sea salt
  • Bibimbap sauce
    4 tbsp Korean red chilli paste (gochujang - available from your nearest Asian supermarket or online) 
  • 1 tbsp dark brown soft sugar
  • 1 tbsp sesame oil
  • 3 tbsp water
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Method
  • Mix the beef mince with the soy sauce, sesame oil, dark brown sugar and garlic. Leave to marinate for 30 minutes while you prepare the other elements. Cook the rice, following the instructions on the packaging.
  • Mix the bibimbap sauce ingredients in a bowl, taste and adjust seasoning if necessary.
  • Cut the carrot, red pepper and courgette into thin matchsticks and put into separate bowls. Add a pinch of salt to the carrot and courgette, mix and leave to stand for 10 minutes.
  • Bring a pan of salted water to the boil. Rinse the bean sprouts in cold water, then plunge into the boiling water and cook for 2 minutes. Remove from the water using a slotted spoon and run under cold water until completely cool. Bring the pan of water back to the boil, then throw in the watercress and cook for 30 seconds. Drain the watercress and run under cold water until cool.
  • Squeeze out the excess water from the carrot, courgette, watercress and bean sprouts, still keeping them separate. Add 1/3 of the chopped spring onions and 1/3 of the chopped garlic to the watercress along with 1 teaspoon of sesame seeds and 1 tablespoon sesame oil. Mix thoroughly and repeat with the bean sprouts.
  • Place a wok or large frying pan on a medium-high heat with 1 tablespoon vegetable oil. Fry the carrots for 1-2 minutes, then remove them from the heat and wipe the pan clean with a cloth or kitchen paper. Repeat with the courgette and the red pepper, adding a pinch of salt and the remainder of the garlic when cooking the peppers. Mix the peppers with the remainder of the spring onion, sesame seeds and 1 tablespoon sesame oil once they have been removed from the heat.
  • Wipe the pan again and return to a high heat. Add a further tablespoon of vegetable oil, then add the beef mince to the pan, frying for 3-5 minutes until cooked thoroughly.  
  • Once the beef is cooked, remove from the heat, wipe the pan again and fry the eggs in some vegetable oil. While the eggs are cooking, put the rice in four serving bowls and add the meat and assorted vegetables around the outside. Finish with the fried egg on top and serve with the bibimbap sauce on the side. To eat, mix everything together in the bowl and enjoy!

Recipe taken from The Watercress Company

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