How to Cook the Perfect Bibimbap

If you ever find yourself fancying a bit of spice in your next meal, why not consider Bibimbap? Translated as mixed rice, the dish can be adapted to fit even the fussiest of eaters requirements and takes less than an hour to cook! Although the recipe involves a lot of elements, the widely popular Korean dish is definitely worth making if you’re looking for something a little bit different.

Mixed up before eating, each ingredient of the Bibimbap is carefully infused and seasoned with other flavours to provide your mouth with a marvellous taste sensation. With our wide range of oriental rice, you can be sure to find everything you need here, so why not pick up a few items and give the recipe a go for yourself?!

Ingredients

1 English cucumber, cut into matchsticks

1/4 cup gochujang (Korean hot pepper paste)

1 bunch fresh spinach, cut into thin strips

1 tablespoon soy sauce

1 teaspoon olive oil

2 carrots, cut into matchsticks

1 clove garlic, minced

1 pinch red pepper flakes

1 pound thinly-sliced beef top round steak

1 teaspoon olive oil

4 large eggs

4 cups cooked white rice

4 teaspoons toasted sesame oil, divided

1 teaspoon sesame seeds

2 teaspoons gochujang (Korean hot pepper paste), divided (optional)

Method

Step 1

Stir cucumber pieces and one quarter cup of gochujang paste together in a bowl.

Step 2

In a large, non-stick skillet, boil two cups of water before adding in the spinach to cook for 2-3 minutes, or until bright green. Once cooked, drain spinach and squeeze out as much moisture as possible and mix with soy sauce.

Step 3

Heat one teaspoon olive oil and add in carrots, cooking until softened before stirring in garlic and cooking for a further minute. Next, stir in the cucumber pieces and gochujang paste mix, along with red pepper flakes

Step 4

Next, cook the beef in a large skillet until slightly brown. Additionally, in another skillet place the eggs and begin to fry, until the whites are firm, but the yolk is runny in the middle.

Step 5

To assemble the dish, serve the rice between four dishes before topping with the spinach, the cooked beef and the cucumber mixture. On top of this, place the fried egg and drizzle with sesame oil, sesame seeds and, if desired, a small amount of gochujang paste.