Bibimbap with Korean Grains
Whether you can pronounce the name or not, you’re going to be making this dish over and over again. Full of protein and all-important flavour, these bowls are the Friday fake away of dreams.
- 250g Merchant Gourmet Korean Flavoured Grains
- 2 thin beef steaks
- 2 tsp dark soy sauce, plus extra to serve
- 1/2 courgette, cut into thin strips
- 1/2 carrot, cut into thin strips
- 50g bean sprouts
- 50g spinach
- 3 tbsp sesame oil
- 2 eggs
For the sauce
- 2 tbsp gochujang paste (or 4 tsp sriracha + 2 tsp white miso paste, mixed)
- 2 tsp cider vinegar
- 4 tsp light soy sauce
- Cut your beef into thin strips and place in a bowl with the soy sauce and leave to marinate whilst you prepare your vegetables
- Add 1 tbsp of sesame oil to a wok, add your courgette and stir fry for roughly 3 minutes until slightly softened and then remove from the wok and place to one side
- Repeat step 2 with your carrot and bean sprouts, stir frying them separately for a few minutes until softened and then put to one side
- Now add your spinach to the pan and stir fry until just wilted
- Fry your eggs in a little more oil, ensuring the yolk is still runny and again put to one side
- Remove your beef strips from the soy sauce and fry quickly on a high heat until browned
- Heat the Korean Flavoured Grains according to instructions on the back of the pouch and serve between two bowls
- Add your fried eggs to the middle of the bowls and add your vegetables and steak around the outside, leaving just the egg yolk of the egg showing
- Finally serve with the spring onion and sesame seeds and drizzle over the sauce
How'd you get on?
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