This recipe is a test of multitasking ability - you'll have four pots and pans on the go most of the time - but the result is a delicious bowl of bi bim bap that takes you straight to the streets of Seoul.
Serves 2
Prep Time: 40 mins
Cook Time: 30 mins
Ingredients
2 cups of cooked white rice
2 eggs
1 tsp sesame seeds
125g beef tenderloin or a thick-cut steak
Sesame oil
Beef Marinade:
1/4 green apple, grated
2 garlic cloves, minced
1/2 tbsp light soy sauce
1/2 tbsp runny honey
1 tsp sesame oil
Vegetables:
1 carrot, cut into batons
1 large courgette, cut into batons
1 cup of spinach, roughly chopped
50g shiitake mushrooms. roughly chopped or sliced
2 cups of bean sprouts
3 cloves of garlic
8 tsp vegetable oil
1/4 tsp salt
1 tsp light soy sauce
1/2 tsp fish sauce
1/4 tsp white sugar
1/2 tsp salt
1 tsp sesame oil
Sauce:
2 tbsp gochujang paste
1 tbsp mirin
1 tbsp rice vinegar
1 tsp soy sauce
1 1/2 tsp sugar
1 garlic cloves, minced
Method
Start with the beef marinade. Mix all of the ingredients together in a medium-sized bowl. Cut the beef into thin strips and add it to the marinade. Cover and refridgerate for at least half an hour, but it can be left overnight.
Make the sauce by combining all of ingredients in a small bowl and whisking until the sugar is dissolved. Set aside.
If you are cooking your rice (rather than microwaving it), get it started around now.
Prep your carrots and courgette: Place the carrot and courgette batons in separate bowls. Sprinkle each with 1/4 tsp salt. Toss lightly to distribute the salt and let sit for around 15 minutes.
Cook the beef by heating half of the vegetable oil in a wok or frying pan over high heat. Remove the beef from the marinade, gently shaking off any extra sauce. Cook it for 4 or 5 minutes until cooked through and starting to caramelise. Remove from the heat and set aside under foil to keep it warm.
Get two frying pans onto medium heat.
Drain the water from the carrot batons and add 2 tsp of oil to the first frying pan. Add the carrot and cook until it has just started to soften - you're aiming for al dente. It should take around 7 or 8 minutes.
Add 2 tsp of oil to the second pan, drain the water from the courgette batons and cook them for around 4 minutes. Set the carrots and courgettes aside.
Add another 2 tsp of oil to the first pan and lightly cook the shiitake - for around 2 minutes. Add the soy, sugar, and a third of the garlic. Stir to combine and cook for minute, then remove from the heat and set aside, rinsing the pan so you can use it again.
Add 1 tsp of oil to the other pan and fry the eggs.
Set a small saucepan half full of water on medium-high heat. Once simmering, drop in the bean sprouts and cook for 3-4 minutes. Drain and rinse with cold water until only lukewarm. Squeeze out any excess liquid and place in bowl with a teaspoon of sesame oil, a third of the garlic and the fish sauce.
Finally, in the now-clean pan, heat the final tsp of oil and the sesame oil. Saute the spinach until it starts to wilt. It will only take a minute or two. Add the final third of the garlic, stir, then remove from the heat and put in a sieve to cool. Once cool enough, press on the spinach to drain out some of the excess liquid.
Divide the rice into two deep bowls. Top with the vegetables and beef, then the egg. Drizzle some of the sauce over the top and sprinkle with sesame seeds.
Eat with a spoon, chopping and blending all of the ingredients and the sauce, along with any extra sauce, in with the rice.
תגובות