Simple yet flavourful, bibimbap is a hearty warmer for the cooler months. Chicken thigh is a good substitute for the beef.
300g scotch fillet, cut into thin strips
1 brown onion, peeled, halved and finely sliced
3 tbsp soy sauce
1 tbsp gochujang red pepper paste, plus extra
2 cloves garlic, crushed
1 tbsp soft brown sugar
2 tsp sesame oil
sea salt and freshly ground black pepper
400g jasmine rice, rinsed
1 tbsp vegetable oil
2 handfuls baby spinach leaves
1 tbsp sesame seeds
Pickled cucumber and carrot
1 Lebanese cucumber, peeled and finely sliced in strips
1 small carrot, cut into fine matchsticks
1 tbsp salt
1 tbsp caster sugar
2 tbsp rice vinegar
To make the pickles, toss cucumber and carrot with the salt and leave for 30 minutes. Dissolve sugar in rice vinegar. Rinse and drain the vegetables, squeeze dry and toss in sweet vinegar. Leave until ready to serve, then drain.
For the bibimbap, combine beef in a bowl with the onion, soy sauce, gochujang paste, garlic, sugar, sesame oil and a pinch of salt and pepper. Set aside to marinate for 30 minutes.
Combine rice and 700ml water in a lidded pot and bring to the boil. Cover tightly, reduce to a very low heat and cook for 15 minutes or until cooked. Remove from heat and rest for five minutes, then fluff with a fork.
Heat a wok on high heat with the oil and stir fry beef and its marinade until the beef is cooked through. Add the spinach leaves, and stir until just wilted.
Serve rice in a large bowl, top with the beef and spinach and some of the pickles. Sprinkle with sesame seeds and extra gochujang paste if desired.
The bibimbap is fantastic served with a fried egg on top. You can also use chicken thigh fillet instead of beef.
The pickles are a great addition to your fridge. Perfect as a palate stimulator before any Asian meal, they also help tone down the effects of too much chilli.