Bibimbap (Korean Rice Bowl)

비빔밥

Bibimbap (Korean Rice Bowl)

Ingredients

Serves 4-6

BEEF BIBIMBAP

  • 115g of fresh beef, very thinly sliced, preferably bulgogi meat or rib eye
  • 875g of rice, steamed
  • 100g of beansprouts, tails and soft pieces removed, rinsed and dried
  • 55g of shiitake mushrooms, de-stemmed and cut into 5mm slices
  • ½ courgette thinly sliced on an angle
  • 85g of mangetout
  • 1 carrot, julienned
  • 180g of baby spinach
  • 115g of kimchi, drained and chopped
  • 1 Tbsp of mirin
  • 1 Tbsp of toasted sesame oil
  • Vegetable oil for frying

SEASONING

GOCHUJANG SAUCE

TO SERVE

Method

Place a large heavy-based frying pan (preferably cast iron) over a medium heat. Add a tablespoon of sesame oil and spread the cooked rice over the bass of the frying pan in a loose layer. Cook, undisturbed, for 8–10 minutes (until the bottom of the rice develops a golden crust) while you prepare the toppings.

Meanwhile, prepare the dressing. Mix together the mirin, soy sauce, sesame oil, garlic, ginger and sesame seeds in a small bowl. Mix 2 tablespoons of the sauce with the beef and sugar and set aside. Set the remaining seasoning sauce by the hob.

As each vegetable topping is finished, arrange it on a section of the rice in the pan so the toppings resemble the spokes of a bicycle wheel. In a medium non-stick frying pan, heat half a teaspoon of vegetable oil over a medium-high heat. Add the beansprouts and 1 teaspoon of the seasoning and cook, stirring, until crisp-tender, about 30 seconds. Arrange the beansprouts on a section of the rice.

Heat 2 teaspoons of oil in the frying pan, add the beef and cook for 1–2 minutes until cooked through. Arrange the beef on the rice.

Heat 1 tablespoon of oil in the frying pan, add the mushrooms and 1 tablespoon of the dressing and cook for 1 minute until tender. Arrange the mushrooms on the rice.

Heat half a teaspoon of oil in the frying pan, add the courgette and 2 teaspoons of the sauce and cook for 1 minute until just tender. Arrange the courgette on the rice.

Heat half a teaspoon of oil in the frying pan, add the mangetout and 2 teaspoons of the sauce and cook for 45 seconds until crisp-tender. Arrange the mangetout on the rice.

Heat half a teaspoon of oil in the frying pan, add the carrot and 1 teaspoon of the sauce and cook for 30 seconds until crisp-tender. Arrange the carrot on the rice

Finally, heat 1 teaspoon of oil in the pan, add the spinach and 1 tablespoon of the sauce and cook for 30 seconds until just wilted. Arrange the spinach on the rice.

Deglaze the pan with mirin, scraping up any browned bits from the base. Spoon the juices from the pan over the beef on the rice.

Meanwhile, place a separate frying pan over a medium-high heat and fry the eggs in a little oil until the edges begin to crisp.

For the gochujang sauce, simply stir together all the ingredients in a small bowl or serving dish.

Remove the rice from the heat and arrange the kimchi over the remaining section of rice. Spoon the gochujang sauce on the centre of the rice or serve on the side, if you like. Arrange the fried eggs over the dish and sprinkle the bibimbap with black sesame seeds and radish sprouts, if liked.

To serve, bring the pan to the table, set it on a trivet and mix everything together before spooning into bowls.

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Social media

@judyjoochef Instagram profile imageWe made it into the commercial! We have been cooking at Tottenham’s H-Club for a few seasons now thanks to @regionallondonchef.  So fun to bring some Korean flavors to the Spurs VIP club.  COYS! 
#koreanfood #korea #tottenhamhotspur #tottenham #football #tottenhamstadium #tottenhamhotspurstadium @chefandrewhales @jooyoung1229 @spursofficial @tottenhamhotspurstadium3 days ago via Instagram
@judyjoochef Instagram profile imageVery honored to attend the Korean President’s state dinner. My cousin, Eugene, as my date! 🥰 
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@judyjoochef Instagram profile imageWow!  What a busy week! And, now this morning check out my kimchi pancakes recipe on James Martin’s Saturday Morning show. Was so fun hanging with @jossstone @carolvorders @chefronniem @jamesmartinchef and feeding them!  Such a great group with delish food and laughs!  It was National Kimchi Day this week and this savory kimchi pancake recipe is perfect to celebrate Korea’s fave dish. 
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@itv @itvxofficial @saturdayjamesmartin #jamesmartin #korea #korean #koreanfoodrecipes #koreanfoodstreet #koreanstreetfood #cooking #chefs #chefsofinstagram #kimchi #kimchipancake4 days ago via Instagram
@judyjoochef Instagram profile imageHappy 84th birthday daddy!! 

My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

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