We’re making one of Korea’s most popular dishes today, Chef! If you haven’t tried bibimbap before, you will discover why it’s a global favourite as you take a forkful of fluffy jasmine rice, topped with cabbage, spinach, & spring onion fried in sesame oil. Soy beef strips, pickled cucumber, and an optional egg bring bags full of umami and a spicy mayo drizzle the flair.
Korean Beef Rice Bowl
Korean Beef Rice Bowl
with pickled cucumber, sesame oil & spicy mayo
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef Rump Strips
- Cabbage
- Cucumber
- Fresh Coriander
- Gochujang
- Jasmine Rice
- Kewpie Mayo
- Low-Sodium Soy Sauce
- Rice Wine Vinegar
- Sesame Oil
- Spinach
- Spring Onion
- Spring Onions
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 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Cucumber
In a bowl, combine the vinegar, 10ml of water, and 5ml of sweetener. Add the Cucumber rounds and toss until fully coated. Set aside to pickle.
SPICY MAYO & Cabbage
In a small bowl, combine the mayo and the Gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the sliced cabbage, and the shredded spinach until slightly softened, 2-3 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
SOY-GOOD BEEF
Place a pan over 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). In the final 30 seconds, add the soy sauce and 5ml of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 1 egg 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 Cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed Cabbage and spinach, fried beef, and pickled Cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the picked coriander and spring onion greens. Tuck in, Chef!
RICE & SHINE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Cucumber
In a bowl, combine the vinegar, 20ml of water, and 10ml of sweetener. Add the Cucumber rounds and toss until fully coated. Set aside to pickle.
SPICY MAYO & Cabbage
In a small bowl, combine the mayo and the Gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the sliced cabbage, and the shredded spinach until slightly softened, 2-3 minutes (shifting occasionally) In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
SOY-GOOD BEEF
Place a pan over 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). In the final 30 seconds, add the soy sauce and 10ml of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 2 eggs 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 Cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed Cabbage and spinach, fried beef, and pickled Cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the picked coriander and spring onion greens. Tuck in, Chef!
RICE & SHINE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Cucumber
In a bowl, combine the vinegar, 30ml of water, and 15ml of sweetener. Add the Cucumber rounds and toss until fully coated. Set aside to pickle.
SPICY MAYO & Cabbage
In a small bowl, combine the mayo and the Gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the sliced cabbage, and the shredded spinach until slightly softened, 3-4 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
SOY-GOOD BEEF
Place a pan over 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). In the final 30 seconds, add the soy sauce and 15ml of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 3 eggs 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 Cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed Cabbage and spinach, fried beef, and pickled Cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the picked coriander and spring onion greens. Tuck in, Chef!
RICE & SHINE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Cucumber
In a bowl, combine the vinegar, 40ml of water, and 20ml of sweetener. Add the Cucumber rounds and toss until fully coated. Set aside to pickle.
SPICY MAYO & Cabbage
In a small bowl, combine the mayo and the Gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the sliced cabbage, and the shredded spinach until slightly softened, 3-4 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
SOY-GOOD BEEF
Place a pan over 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). In the final 30 seconds, add the soy sauce and 20ml of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 4 eggs 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 Cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed Cabbage and spinach, fried beef, and pickled Cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the picked coriander and spring onion greens. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Korean Beef Rice Bowl?
The preparation time for Korean Beef Rice Bowl with pickled cucumber, sesame oil & spicy mayo is between 20 and 35 minutes.
What is the total time required to make Korean Beef Rice Bowl with pickled cucumber, sesame oil & spicy mayo?
The total time required to make Korean Beef Rice Bowl with pickled cucumber, sesame oil & spicy mayo is between 35 and 50 minutes.
How many servings does Korean Beef Rice Bowl provide?
4 servings
What are the main ingredients in Korean Beef Rice Bowl?
Beef Rump Strips, Cabbage, Cucumber, Fresh Coriander, Gochujang, Jasmine Rice, Kewpie Mayo, Low-Sodium Soy Sauce, Rice Wine Vinegar, Sesame Oil, Spinach, Spring Onion, Spring Onions
What is the nutritional information of Korean Beef Rice Bowl?
Calories: 777, Carbs: 65 grams, Fat: grams, Protein: 41.4 grams, Sugar: 7.7 grams, Salt: 1278 grams
How do I prepare Korean Beef Rice Bowl?
BIBIMBAP!: Make a bed of jasmine rice. Top with the sautéed cabbage and spinach, fried beef, and pickled cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the picked coriander and spring onion greens. Tuck in, Chef! OPTIONAL EGG: Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 2 eggs 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 cucumber. SOY-GOOD BEEF: Place a pan over 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). In the final 30 seconds, add the soy sauce and 10ml of sweetener. Remove from the pan, season, and cover. SPICY MAYO & CABBAGE: In a small bowl, combine the mayo and the gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the sliced cabbage, and the shredded spinach until slightly softened, 2-3 minutes (shifting occasionally) In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover. PICKLED CUCUMBER: In a bowl, combine the vinegar, 20ml of water, and 10ml of sweetener. Add the cucumber rounds and toss until fully coated. Set aside to pickle. RICE & SHINE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Korean Beef Rice Bowl?
Beef Rump Strips, Cabbage, Cucumber, Fresh Coriander, Gochujang, Jasmine Rice, Kewpie Mayo, Low-Sodium Soy Sauce, Rice Wine Vinegar, Sesame Oil, Spinach, Spring Onion, Spring Onions
How many calories does Korean Beef Rice Bowl have?
777 calories
How much fat content does Korean Beef Rice Bowl have?
grams
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