Bibimbap

Silvana Francos Korean dish of meat and vegetables with rice is the perfect way to use up leftovers from your Sunday roast
By Silvana Franco
Bibimbap
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 200 g leftover roast beef, shredded
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 150 g jasmine rice
  • 2 tbsp sunflower oil
  • 2 large eggs
  • 1 carrot, cut into fine matchsticks
  • 1/2 cucumber, cut into fine matchsticks
  • 4 spring onions, shredded
  • 1 tbsp toasted sesame seeds

For the sauce

  • 3 tbsp thick hot chilli sauce
  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, crushed
  • 1 tsp sugar

Method

1. Put the rice in a pan and add 400ml water. Bring to the boil, cover and cook gently for 15 minutes, or until tender.

2. Toss the beef with the soy sauce and sesame oil in a large bowl.

3. In a separate bowl, mix together all the ingredients for the sauce.

4. Heat the sunflower oil in a large non-stick pan and fry the eggs.

5. Spoon the rice into large serving bowls. Scatter the carrots and cucumber over the rice. Pile on the beef and top with the fried eggs. Drizzle with sauce and finish with a scattering of spring onions and sesame seeds.

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