Fri, 4 June 2021
David Gillick's Bibimbap (Korean rice bowl) recipe
Ingredients
100g beef mince
1 garlic clove, crushed
1 tbsp white wine vinegar
1 tbsp chilli sauce, plus extra to serve
1 tbsp soy sauce
Sesame oil for frying
200g pack stir-fry vegetables
60g spinach
1 large free-range egg
130g pouch steamed basmati rice
Method
Using a wooden spoon, combine the beef mince, garlic, vinegar, chilli sauce and soy sauce in a medium bowl.
Heat a glug of sesame oil in a wok or frying pan over a medium heat. Add the mince and stir fry over a high heat for 4-5 minutes until browned and cooked through, then transfer to a plate.
Wipe out the pan, add another splash of sesame oil, add the stir-fry vegetables and cook, stirring, over a high heat for 3-4 minutes until starting to soften. Add the spinach and a splash of water and cook for 2-3 minutes until wilted.
Transfer the vegetables to a bowl. Heat another splash of sesame oil in the same pan, then crack in the egg and fry for 3-4 minutes until the white is set and crisp at the edges.
Meanwhile, heat the rice according to the pack instructions.
Put the rice in a shallow bowl, top with the beef mince and vegetables, followed by the fried egg. Drizzle with a little chilli sauce, thinned with a little hot water, sprinkle with sesame seeds if available.
