A popular Korean dish that is a wonderful exploration of different tastes and textures. Black rice is topped with an array of deliciousness including fried tender beef, sesame oil-basted cabbage & edamame beans, a spicy mayo, and pickled radish.
Korean Beef Bibimbap
Korean Beef Bibimbap
with pickled radish, sesame oil & spicy mayo
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Black Rice
- Cabbage
- Edamame Beans
- Free-Range Beef Strips
- Fresh Coriander
- Gochujang
- Kewpie Mayo
- Radish
- Rice Wine Vinegar
- Sesame Oil
- Spring Onion
- Spring Onions
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Egg/s (optional)
- Paper Towel
RICE & SHINE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
PREP & PICKLE
Rinse and thinly slice the radish. Rinse and finely slice the spring onion, keeping the white and green parts separate. Rinse and thinly slice the cabbage. In a bowl, combine the vinegar, 10ml of water, and 5ml of sweetener (to taste). Add the radish rounds and toss until coated. Set aside. In a small bowl, combine the mayo and the gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan, season, and cover.
FLAVOURFUL CABBAGE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and the sliced cabbage until slightly softened, 1-2 minutes (shifting occasionally). In the final minute, toss through the sesame oil, the edamame beans, and seasoning. Remove from the pan and cover.
OPTIONAL EGG
Place a non-stick pan over medium-high heat with a drizzle of oil. Crack in 1 egg (optional) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the radish.
BIBIMBAP!
Make a bed of rice. Top with the sautéed cabbage & edamame beans, the fried beef, the pickled radish, and the fried egg (if using). Drizzle over the spicy mayo (to taste). Sprinkle over the picked coriander, the spring onion greens, and the toasted sesame seeds. Tuck in, Chef!
Black Rice - 75ml
Radish - 20g
Spring Onion - 1
Cabbage - 100g
Rice Wine Vinegar - 10ml
Kewpie Mayo - 50ml
Gochujang - 5ml
White Sesame Seeds - 5ml
Free-range Beef Strips - 150g
Sesame Oil - 7,5ml
Edamame Beans - 50g
Fresh Coriander - 3g
RICE & SHINE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
PREP & PICKLE
Rinse and thinly slice the radish. Rinse and finely slice the spring onions, keeping the white and green parts separate. Rinse and thinly slice the cabbage. In a bowl, combine the vinegar, 20ml of water, and 10ml of sweetener (to taste). Add the radish rounds and toss until coated. Set aside. In a small bowl, combine the mayo and the gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan, season, and cover.
FLAVOURFUL CABBAGE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and the sliced cabbage until slightly softened, 1-2 minutes (shifting occasionally). In the final minute, toss through the sesame oil, the edamame beans, and seasoning. Remove from the pan and cover.
OPTIONAL EGG
Place a non-stick pan over medium-high heat with a drizzle of oil. Crack in 2 eggs (optional) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the radish.
BIBIMBAP!
Make a bed of rice. Top with the sautéed cabbage & edamame beans, the fried beef, the pickled radish, and the fried egg (if using). Drizzle over the spicy mayo (to taste). Sprinkle over the picked coriander, the spring onion greens, and the toasted sesame seeds. Tuck in, Chef!
Black Rice - 150ml
Radish - 40g
Spring Onions - 2
Cabbage - 200g
Rice Wine Vinegar - 20ml
Kewpie Mayo - 100ml
Gochujang - 10ml
White Sesame Seeds - 10ml
Free-range Beef Strips - 300g
Sesame Oil - 15ml
Edamame Beans - 100g
Fresh Coriander - 5g
RICE & SHINE
Place the rinsed rice in a pot with 900ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
PREP & PICKLE
Rinse and thinly slice the radish. Rinse and finely slice the spring onions, keeping the white and green parts separate. Rinse and thinly slice the cabbage. In a bowl, combine the vinegar, 30ml of water, and 15ml of sweetener (to taste). Add the radish rounds and toss until coated. Set aside. In a small bowl, combine the mayo and the gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan, season, and cover.
FLAVOURFUL CABBAGE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and the sliced cabbage until slightly softened, 2-3 minutes (shifting occasionally). In the final minute, toss through the sesame oil, the edamame beans, and seasoning. Remove from the pan and cover.
OPTIONAL EGG
Place a non-stick pan over medium-high heat with a drizzle of oil. Crack in 3 eggs (optional) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the radish.
BIBIMBAP!
Make a bed of rice. Top with the sautéed cabbage & edamame beans, the fried beef, the pickled radish, and the fried egg (if using). Drizzle over the spicy mayo (to taste). Sprinkle over the picked coriander, the spring onion greens, and the toasted sesame seeds. Tuck in, Chef!
Black Rice - 225ml
Radish - 60g
Spring Onions - 3
Cabbage - 300g
Rice Wine Vinegar - 30ml
Kewpie Mayo - 150ml
Gochujang - 15ml
White Sesame Seeds - 15ml
Free-range Beef Strips - 450g
Sesame Oil - 22,5ml
Edamame Beans - 150g
Fresh Coriander - 8g
RICE & SHINE
Place the rinsed rice in a pot with 1,2L of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
PREP & PICKLE
Rinse and thinly slice the radish. Rinse and finely slice the spring onions, keeping the white and green parts separate. Rinse and thinly slice the cabbage. In a bowl, combine the vinegar, 40ml of water, and 20ml of sweetener (to taste). Add the radish rounds and toss until coated. Set aside. In a small bowl, combine the mayo and the gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan, season, and cover.
FLAVOURFUL CABBAGE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and the sliced cabbage until slightly softened, 2-3 minutes (shifting occasionally). In the final minute, toss through the sesame oil, the edamame beans, and seasoning. Remove from the pan and cover.
OPTIONAL EGG
Place a non-stick pan over medium-high heat with a drizzle of oil. Crack in 4 eggs (optional) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the radish.
BIBIMBAP!
Make a bed of rice. Top with the sautéed cabbage & edamame beans, the fried beef, the pickled radish, and the fried egg (if using). Drizzle over the spicy mayo (to taste). Sprinkle over the picked coriander, the spring onion greens, and the toasted sesame seeds. Tuck in, Chef!
Black Rice - 300ml
Radish - 80g
Spring Onions - 4
Cabbage - 400g
Rice Wine Vinegar - 40ml
Kewpie Mayo - 200ml
Gochujang - 20ml
White Sesame Seeds - 20ml
Free-range Beef Strips - 600g
Sesame Oil - 30ml
Edamame Beans - 200g
Fresh Coriander - 10g
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