Korean Bibimbap

• 200g cooked sushi rice, cooled (1:1 water to rice)

• 100g beef sirloin
• 3 large Shitake mushrooms, thinly sliced
• 1 courgette
• 1 carrot
• 100g spinach, with stems
• 100g soy bean sprouts
• 1 egg yolk

• Marinade
• 1 Tbsp soy sauce
• 1 tsp sugar
• 1 spring onion
• 3 cloves of garlic
• 1 tsp Sesame oil
• 1 tsp sesame seeds
• Pinch of black pepper

• The Sauce
• 2 Tbsp Gochujang
• 1 Tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp black sesame seeds
• Water

   

Heat up a bibimbap bowl or a thick pestle and mortar in the oven slowly up to 250 degrees C in increments, as to avoid cracking the bowl.

Peel your carrot and use a peeler to create thin slices of carrot. Roll up the slices and thinly slice them into long strips. Put to one side.

Cut the courgette in half lengthwise and then into thirds, lengthwise again. Slice the thirds into cubes on the diagonal. Pull the mushrooms into nice chunks and add to a bowl with the courgettes.

Place your steak into a bowl and prepare your marinade ingredients. Slice the garlic finely, and cut the spring onion into rough chunks and split lengthwise. Add to the steak, along with the rest of the marinade ingredients and massage the flavours together.

Blanch your spinach for 20-30 seconds, immediately drain and remove. Season well with salt and sesame oil while it’s still hot and then add it to your wok clock. Do the same with your bean sprouts, and season with salt, pepper and sesame oil .

Stir-fry your courgettes and mushrooms for around a minute on high heat with a little bit of oil. Towards the end, season with salt and sesame oil. Remove from the heat and put them on your wok clock.

Next up, make your sauce. Add all of the ingredients to a ramekin and mix well to combine. Let it down with a bit of water until you get the consistency you require.

Add some oil to your already hot stone bowl, and then add in your cooked rice. Put back in the oven for 5 minutes at 250 degrees C or as high as your oven will allow. 

Cook your steak on a high heat for 1 minute either side, remove from the heat and allow to rest before cutting into thin slices.

Now it’s time to compile. Remove your stone bowl from the oven, and start placing all of your ingredients onto the top of the rice. Don’t forget to add an egg yolk and spoon over all of that delicious Korean bbq sauce. 

Mix well to combine everything and tuck in!