Beef & vegetable rice

Name: Beef & vegetable rice
Yield: Serves 4
Cuisine: Korean
Ingredients: 5 ml/1 tsp sesame oil; 15 ml/1 tbsp sliced spring onions (scallions); 15 ml/3 tbsp gochujang; 12.5 ml/2½ tsp salt; salt and ground black pepper; 150 g/5 oz white radish, peeled; 200 g/7 oz beef, shredded; 5 ml/1 tsp rice wine; 10 ml/2 tsp vegetable oil; 1 courgette (zucchini); 2 carrots; vegetable oil, for shallow-frying; 400 g/14 oz/2 cups short grain; a splash of dark soy sauce; ½ cucumber; 5 ml/1 tsp crushed garlic; 150 g/5 oz/generous ½ cup soya beansprouts, trimmed; a drop of sunflower oil; 5 ml/1 tsp sugar; 15 ml/1 tbsp garlic, crushed; sesame seeds, to garnish; 1.5 ml/¼ tsp chilli powder; 5 ml/1 tsp sesame seeds; 6 dried shiitake mushrooms, soaked in warm water for about 30 minutes until softened; 1 sheet dried seaweed; 30 ml/2 tbsp dark soy sauce; 30 ml/2 tbsp sesame oil; rice or pudding rice, rinsed; 4 quail’s eggs; vegetable oil, for stir-frying

Preparation info

Serves
4

Difficulty
Medium

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

In this dish, called bibimbap, a medley of vegetables garnish a bed of pearly steamed rice, which is then seasoned with sesame and soy sauce. Lightly browned beef is added, and the dish is topped with a fried quail’s egg and a scoop of gochujang chilli paste.

Ingredients

400 g/14 oz/2 cups short grain
rice or pudding rice

Asia
Korea
Main course
Street Food

Method

Place the rice in a pan and add water to 5mm/¼in above the rice. Add the sunflower oil, cover and bring to the boil. Lower the heat and steam. Do not remove the lid. After 12-15 min

Ingredients

Method

Photos