Bibimbap Beef Rice Bowl

Bibimbap is a Korean rice dish. I can’t begin to tell you how much I love the flavours associated with Korean cuisine. This bowl of lushness hits every taste bud: fiery, punchy beef has the perfect accompaniment of rice and veg. Top it all with a crispy fried egg and you have the ultimate bowl of comfort food.

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Ingredients

stewing steak 500 g (chopped)
onion 1 (sliced)
garlic cloves 3 (crushed)
ginger 15 g (grated)
olive oil dash
egg 4
kimchi 4 tbsp
beef stock cube 1
basmati rice 240 g
rice vinegar 2 tbsp
tomato purée 1 tbsp
chilli paste 2 tbsp
tamari 2 tbsp
spring onions 4 (sliced)
carrot 1 (sliced)

Method

Preheat the oven to 150°C/130°C fan. Chop the stewing steak into small chunks. Slice the onion. Crush the garlic cloves. Peel and grate the ginger.
Heat the oil in a large ovenproof casserole dish, on a medium high heat. Working in batches, fry the beef to sear it on all sides. Be careful not to overcrowd the pan. Transfer to a pan.
Make up the beef stock cube with 100ml boiling water per serving. Add the onion, garlic, ginger, tomato puree, chilli paste, rice vinegar, tamari and beef stock to the dish.
Pop the beef back in, then bring up to a simmer, cover with a tight-fitting lid and cook in the oven for 3 hours.
Before serving, cook the rice according to the packet directions. Thinly slice the spring onions. Cut the carrot into small matchsticks.
Heat a dash of oil in a frying pan and fry the eggs.
Add a portion of rice to each serving bowl. Then top with some beef and some of the beef braising liquid. Top with a fried egg and a sprinkle of some carrot, spring onion and kimchi. Enjoy!

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Bibimbap Beef Rice Bowl

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