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Beef Bulgogi with Bibimbap

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Serves 4-6


Bibimbap Sauce

  • 80g miso paste
  • ½ cup water
  • 1 tblspn Korean hot chilli paste
  • 1 teaspoon chilli powder
  • 1 teaspoon paprika
  • 3 tablespoon sesame oil
  • 3 tablespoon sugar
  • 3 cloves garlic crushed
  • 2 teaspoon rice vinegar
  • 3 tablespoon roasted sesame seeds

Beef Bulgogi

  • 1 sirloin steak cut into thin strips
  • 40ml soy sauce
  • 3 cloves garlic, crushed
  • 2 tblspns white sugar
  • 2 tablespoons sesame seeds
  • 20ml sesame oil
  • 1 tablespoon honey
  • 1cm grated ginger
  • 1 tsp Korean chilli paste
  • 1 tsp sambel olek
  • ½ teaspoon ground black pepper

For the Bibimbap

  • 3 cups steamed white rice
  • 1 small cucumber, peeled and sliced
  • ¼ red onion, sliced
  • 50ml white vinegar
  • 5 radishes, finely sliced
  • 1 tsp black sesame seeds
  • 1tsp sesame oil
  • 4 cups baby spinach
  • 1 pkt  bean sprouts
  • 1 carrot julienned
  • 1 small head of broccoli, cut into florets steamed and set aside
  • 1 avocado, sliced
  • 200g enoki mushrooms
  • 500g mixed mushrooms sliced (oyster/shitaki/ pearl)
  • chilli flakes
  • 1 zucchini, peeled and julienned
  • 2 spring onions, sliced
  • Sesame oil
  • Soy sauce
  • 6 cloves garlic, crushed
  • 2 eggs, soft boiled or fried
  • Sesame seeds
  • Kimchi (optional)


Bibimbap Sauce

Combine all ingredients together and season to taste.

Beef Bulgogi

Combine all ingredients together and marinate for 1 hour. Heat a grill plate and sear the steak slices on both sides. Serve as an accompaniment to Bibimbap. 

For the Bibimbap

Season the cucumber and red onion together with a little salt and set aside for ½ hour. Add vinegar and set aside. Mix the sesame oil, radish, black sesame seeds and season with salt and pepper. Set aside. Heat a wok with a little oil and add the enoki mushrooms. Season with salt, pepper and sesame seeds. Set aside. Heat the wok with a little oil and add a little garlic. Add the mushrooms and sauté a few minutes, season with a little soy sauce, pepper and chilli flakes. Set aside. Blanch the bean sprouts in boiling water then drain and squeeze out the excess water. Toss in a hot wok with spring onions, salt, pepper and soy sauce. Set aside. Sauté a little garlic and carrot add sesame seeds and set aside. Sauté the spinach and add a little garlic then season with salt and pepper.  Sauté the zucchini with garlic and chilli flakes and set aside. Divide the steamed rice amongst 4 large bowls, and arrange the assorted vegetables on top. Top with and egg and sprinkle sesame seeds, spring onion then serve with bulgogi beef and Kimchi on the side and a good dollop of Bimimbap sauce.          

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