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Bibimbap (beef rice bowl)

Bibimbap (beef rice bowl)
4.6 134 évaluations
Prép. 1h 5min
Total 1h 25min
4 portions
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Ingrédients

Beef
  • beef rump steak cut into pieces (2 cm)
    450 g
  • garlic cloves
    2
  • sesame oil plus extra to drizzle
    1 tbsp
  • dark soy sauce plus extra to drizzle
    1 tbsp
  • rice wine vinegar
    2 tbsp
  • gluten free cornflour
    1 tbsp
  • caster sugar
    2 tsp
  • sea salt
    1 pinch
  • ground black pepper
    1 pinch
Bibimbap sauce
  • garlic cloves
    2
  • caster sugar
    1 ½ tbsp
  • sesame seeds
    1 tbsp
  • Korean chilli paste (gochujang) to taste (see Tips)
    30 - 40 g
  • sesame oil
    1 ½ tbsp
  • soy sauce
    1 tbsp
  • water
    1 tbsp
  • rice wine vinegar
    ½ tbsp
Vegetables and assembly
  • water
    1000 g
  • long grain white rice
    200 g
  • carrot cut into matchsticks (4 cm x 3 mm)
    200 g
  • zucchini cut into matchsticks (4 cm x 3 mm)
    200 g
  • fresh Asian mushrooms of choice, cut into slices
    100 g
  • vegetable oil to fry
    2 tbsp
  • eggs
    4
  • nori sheets cut into thin strips, to garnish (optional)
    2
  • kimchi to serve (optional - see Tips)
    4 tablespoons

Niveau

facile

Infos nut. par 1 portion

Sodium 1147.4 mg
Protides 36.1 g
Calories 2935.6 kJ / 699 kcal
Lipides 43 g
Fibre 6 g
Graisses saturées 7.4 g
Glucides 44.9 g

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Également présenté dans

Flavours of Korea 15 Recettes
Australie et Nouvelle-Zélande

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