Korean Beef Bibimbap

Korean Beef Bibimbap

by Craven&Valley Life

To celebrate National Rice Week from 11th-17th September, ‘Rice’ around the world with these globally inspired dishes

Rice: Basmati rice

Serves 2 Preparation time 15 mins Cooking time 15 mins

INGREDIENTS

  • 125g basmati rice
  • ½ tbsp oil
  • 250g stir fry beef, thinly sliced
  • ½ tbsp gochujang chilli paste
  • 125g pak choi, quartered lengthways
  • 1 carrot
  • 2 tbsp ketjap manis sauce
  • ½ tbsp toasted sesame seeds

METHOD

  1. Cook the rice in boiling water for 10-12 minutes until tender, drain well
  2. Meanwhile, heat the oil in a frying pan and fry the beef for 2-3 minutes, add the chilli paste and cook for 1 minute, stir in 1 tbsp water
  3. Blanch the pak choi in boiling water for 2 minutes, remove with a slotted spoon.
  4. Divide the rice between two bowls and spoon over the beef with the juices. Place the pak choi and carrot ribbons to the side
  5. Make ribbons with the carrots using a vegetable peeler and add to the boiling water, blanch for 30 seconds and drain
  6. Divide the rice between two bowls and spoon over the beef with the juices. Place the pak choi and carrot ribbons to the side
  7. Mix the ketjap manis sauce with 1 tbsp of water and drizzle over the bowls, sprinkle with sesame seeds and serve

For more rice recipes try our Herby Rice with Harissa Roast Tomatoes 

Credit: The Rice Association 

Craven&ValleyLife Autumn 23