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!
Jasmine Rice - 75ml
Rice Wine Vinegar - 15ml
Cucumber - 50g
Kewpie Mayo - 15ml
Gochujang - 5ml
Spring Onion - 1
Cabbage - 100g
Spinach - 50g
Sesame Oil - 5ml
Beef Rump Strips - 150g
Low Sodium Soy Sauce - 15ml
Fresh Coriander - 3g
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!
Jasmine Rice - 150ml
Rice Wine Vinegar - 30ml
Cucumber - 100g
Kewpie Mayo - 30ml
Gochujang - 10ml
Spring Onion - 1
Cabbage - 100g
Spinach - 100g
Sesame Oil - 10ml
Beef Rump Strips - 300g
Low Sodium Soy Sauce - 30ml
Fresh Coriander - 5g
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!
Jasmine Rice - 225ml
Rice Wine Vinegar - 45ml
Cucumber - 150g
Kewpie Mayo - 45ml
Gochujang - 15ml
Spring Onions - 2
Cabbage - 200g
Spinach - 150g
Sesame Oil - 15ml
Beef Rump Strips - 450g
Low Sodium Soy Sauce - 45ml
Fresh Coriander - 8g
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!
Jasmine Rice - 300ml
Rice Wine Vinegar - 60ml
Cucumber - 200g
Kewpie Mayo - 60ml
Gochujang - 20ml
Spring Onions - 2
Cabbage - 200g
Spinach - 200g
Sesame Oil - 20ml
Beef Rump Strips - 600g
Low Sodium Soy Sauce - 60ml
Fresh Coriander - 10g
Woolies Products in this dish
