Korean Bimibap with Gochujang Sauce

Fri, 15 July 2022

INGREDIENTS:

For the Steak & Seasoning

• 100g beef steak, thinly sliced

• 1 tbsp soy sauce

• 1 tsp honey/brown sugar

• 1 tsp sesame oil

• ½ tsp garlic, finely chopped

• Preferred oil, for frying

For the Vegetables & Others:

• 100g shiitake mushrooms, sliced

• 100g beansprouts

• 1 carrot, cut into matchsticks

• 200g spinach

• 4 eggs

• ½ tsp sesame seeds, toasted

• 4 portions of steamed rice

For the Gochujang Sauce:

• 25 g Korean chilli flakes (or cayenne pepper/red chilli pepper flakes), plus more to taste,

• 3 tbsp white miso paste

• 2 tbsp maple syrup, or honey, plus more to taste

• 1 tbsp rice wine vinegar

• 1 tsp soy sauce, to season, plus more to taste

• 1 cloves garlic, minced, optional to taste

• 2-4 tbsp water, to thin as needed

METHOD:

For the Gochujang Sauce:

1. To a small blender or food processor, add all the ingredients except water. Blend together until smooth.

2. Add water a little at a time to thin until a paste. This is important as the consistency may differ because of the grind of the chilli flakes/powder, so adjust according to the variety you are using.

3. Taste and adjust flavour as needed. Adding more chilli flakes for spice, soy sauce for depth of flavour and saltiness, maple syrup for sweetness, rice vinegar to balance the sweetness and saltiness.

4. Store in the refrigerator for up to 2 weeks or in the freezer for up to 1 month. Perfect for use on dishes like fried rice, cauliflower or chicken wings, roasted veggies, sauces, marinades, etc.

For the Steak & Seasoning:

1. In a bowl mix all the ingredients for the steak seasoning together. Add the steak slices and mix well together so the steak is well coated in the seasoning.

2. Then heat oil in a frying pan or wok and add the steak. Fry quickly at a high temperature sealing the steak on both sides, put it onto a board or plate and cover with foil to rest.

3. Next, fry the mushrooms, beansprouts and carrots in the same pan, stir fry for 2-3 mins until starting to soften then transfer to a plate (try to keep separated for decorating the bowl at the end).

4. Next, add the spinach and fry until just wilted (about a minute).

5. Finally fry the eggs, adding a little extra oil if the pan is dry.

6. To serve: Divide the rice into 4 bowls. Put the steak slices on top of the rice. Next to that carefully add the mushrooms, beansprouts and carrots, and finally the spinach. Scatter the sesame seeds over the top.

7. To enjoy: Add as much gochujang sauce as desired, break the egg yolk and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak. Enjoy!