Recipe for Bibimbap

Korean mixed rice with meat and veg

Prep time - 30 minutes

Difficulty - Medium

Ingredients

Beef mince

100g

Soy Sauce

1 tbsp

Sesame oil

1 tbsp

Sugar

1 tsp

Minced garlic

1/4 tsp

Spinach

250g

Beansprouts

350g

Shiitake mushroom

100g

Carrots

1 small

Fine sea salt

1/2 tsp

Steamed rice

3 portions

Eggs

3/4

Korean Seasoned Seaweed, Shredded

3 servings

Gochujang

2 Tbsp

Water

1 Tbsp

Roasted sesame seeds

1 Tbsp

Vinegar

1 Tbsp

Minced garlic

1 Tbsp

Instructions

  1. Place the stone bowl in the oven and set to 180c / 356F for 45 minutes OR on the hob for 5-10mins
  2. Mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour.
  3. Add some cooking oil into a wok and cook the meat on medium-high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
  4. Mix the Bibimbap sauce ingredients in a small serving bowl.
  5. Lightly cook the vegetables separately in a wok and then put each item in a small dish.
  6. Fry the eggs
  7. Remove the stone bowl from the oven with the Black Rock Grill Heat Resistant Oven Gloves and sit on the wooden board.
  8. Add some sesame oil and coat the inside of the bowl. The oil will then start to crackle and you can then add your rice and other fresh ingredients and serve
  9. Bibimbap sauce can be added as required.