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Main course · Korean

Dolsot-Style Beef Bibimbap with Crispy Rice

40 min Serves 4 ~586 kcal/serving ~£9.80 (£2.45/serving) Dairy-free

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Ingredients

  • 400 g beef sirloin steak, thinly sliced
  • 500 g cooked short-grain rice (cooled)
  • 1 carrot, julienned
  • 150 g beansprouts
  • 150 g baby spinach
  • 3 garlic cloves
  • 2 tbsp soy sauce
  • 2 tbsp gochujang paste
  • 2 tbsp sesame oil
  • 4 large eggs
  • 1 tbsp vegetable oil

Nutrition (per serving)

Calories
586 kcal
Protein
36.2 g
Carbohydrate
44 g
of which sugars
5.4 g
Fat
28.7 g
of which saturates
8.1 g
Fibre
3.1 g
Salt
2.22 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Toss the beef with the soy sauce, half the garlic and 1 tablespoon sesame oil and leave to marinate for 10 minutes.

  2. 2

    Blanch the carrot and beansprouts separately in boiling water for 2 minutes each, then drain and toss with the remaining garlic.

  3. 3

    Wilt the spinach in a dry pan for 1-2 minutes and season.

  4. 4

    Heat a heavy frying pan with the remaining sesame oil until very hot, press in the rice and leave undisturbed for 4-5 minutes until a crisp crust forms on the bottom.

  5. 5

    Meanwhile, stir-fry the beef in a separate hot pan for 2-3 minutes until browned and no pink remains.

  6. 6

    Heat the vegetable oil in a small pan and fry the eggs until the whites are set but the yolks still soft.

  7. 7

    Top the crispy rice with the beef, vegetables and a fried egg, spoon over the gochujang paste and mix well at the table.

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