Beef Bulgogi with Bibimbap

Serves 4-6

Ingredients

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)
  
  

Method

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.