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Korean Beef Bibimbap with Gochujang Sauce
Bibimbap with marinated beef seared until browned, rice, gochujang sauce, blanched spinach, seasoned carrot and courgette, and fried egg.
- 280 g beef sirloin
- 180 g short-grain rice
- 30 g gochujang paste
- 2 tbsp soy sauce
- 20 ml sesame oil
- 1 whole carrot
- 150 g courgette
- 100 g spinach
- 2 whole egg
- 2 whole garlic cloves
- 10 g sesame seeds
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook short-grain rice according to packet instructions; set aside.
- Step 2
Thinly slice beef; mince garlic and mix with 15ml soy sauce and 10ml sesame oil to marinate beef.
- Step 3
Julienne carrot and courgette; blanch spinach in boiling salted water for 1 minute, then squeeze dry.
- Step 4
Season carrot, courgette, and spinach separately with salt, pepper, and a drizzle of sesame oil.
- Step 5
Heat a frying pan over high heat and cook marinated beef for 2–3 minutes until browned; set aside.
- Step 6
Fry eggs sunny-side up in the same pan.
- Step 7
Make gochujang sauce: whisk gochujang paste with 15ml soy sauce, 10ml sesame oil, and 30ml water.
- Step 8
Divide cooked rice between two bowls; arrange beef and vegetables on top in sections.
- Step 9
Place a fried egg in the centre of each bowl.
- Step 10
Drizzle gochujang sauce over and sprinkle with sesame seeds; mix before eating.
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