Bibimbap
Recipes · Lunch · Recipe, Typed Supps
Five vegetables cooked separately and arranged in wedges, then destroyed with a spoon the moment it hits the table.
Allergens and patterns
Contains eggs, sesame. Fits: Gluten-free.
Ingredients
- 1 1/2 cups, cooked (300g) White Rice — The base everything else sits on. Press it flat rather than mounding it, so the toppings sit in one layer.
- sliced thin (150g) Beef — Marinated in soy and sesame and cooked hot and fast. It is one of six things in the bowl, not the centre of it.
- a large handful, wilted (120g) Spinach — Blanched, squeezed dry, and dressed on its own. Every vegetable here is seasoned separately, which is the whole technique.
- 1 large, julienned (100g) Carrot — Cooked barely — a minute in a hot pan. It should still snap.
- sliced (100g) Mushrooms — Browned hard for the savoury depth that carries the vegetarian side of the bowl.
- 2 eggs (100g) Eggs — Fried, in the middle, yolk soft. Broken and stirred through, it becomes the sauce.
- 2 tsp (10g) Sesame Oil — Divided between the vegetables as you dress them. It is the thread that ties five separate things together.
Nutrition per serving
- Calories: 506 kcal
- Protein: 34.7g
- Carbohydrate: 54.3g
- of which sugars: 4.8g
- Fat: 15g
- of which saturated: 3.4g
- Fibre: 5.9g
- Sodium: 195.8mg
Method
- Cook each vegetable separately and dress each with a little sesame oil, salt and a pinch of sesame seeds.
- Sear the marinated beef hot and fast.
- Press the rice into two bowls and arrange the vegetables and beef in wedges on top.
- Fry an egg for each bowl, set it in the middle, and mix everything hard before eating.
Nutrients it supplies
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