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Ingredients
Beef
- 450 g beef rump steak, cut into pieces (2 cm)
- 2 garlic cloves
- 1 tbsp sesame oil, plus extra to drizzle
- 1 tbsp dark soy sauce, plus extra to drizzle
- 2 tbsp rice wine vinegar
- 1 tbsp gluten free cornflour
- 2 tsp caster sugar
- 1 pinch sea salt
- 1 pinch ground black pepper
Bibimbap sauce
- 2 garlic cloves
- 1 ½ tbsp caster sugar
- 1 tbsp sesame seeds
- 30 - 40 g Korean chilli paste (gochujang), to taste (see Tips)
- 1 ½ tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp water
- ½ tbsp rice wine vinegar
Vegetables and assembly
- 1000 g water
- 200 g long grain white rice
- 200 g carrot, cut into matchsticks (4 cm x 3 mm)
- 200 g zucchini, cut into matchsticks (4 cm x 3 mm)
- 100 g fresh Asian mushrooms of choice, cut into slices
- 2 tbsp vegetable oil, to fry
- 4 eggs
- 2 nori sheets, cut into thin strips, to garnish (optional)
- 4 tablespoons kimchi, to serve (optional - see Tips)
- Nutrition
- per 1 portion
- Calories
- 2935.6 kJ / 699 kcal
- Protein
- 36.1 g
- Carbohydrates
- 44.9 g
- Fat
- 43 g
- Saturated Fat
- 7.4 g
- Fibre
- 6 g
- Sodium
- 1147.4 mg
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