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Korean Beef Bibimbap
by Colne Life magazine
To celebrate National Rice Week from 11th-17th September, ‘Rice’ around the world with these globally inspired dishes
Rice: Basmati rice
Serves 2 Preparation time 15 mins Cooking time 15 mins
INGREDIENTS
- 125g basmati rice
- ½ tbsp oil
- 250g stir fry beef, thinly sliced
- ½ tbsp gochujang chilli paste
- 125g pak choi, quartered lengthways
- 1 carrot
- 2 tbsp ketjap manis sauce
- ½ tbsp toasted sesame seeds
METHOD
- Cook the rice in boiling water for 10-12 minutes until tender, drain well
- Meanwhile, heat the oil in a frying pan and fry the beef for 2-3 minutes, add the chilli paste and cook for 1 minute, stir in 1 tbsp water
- Blanch the pak choi in boiling water for 2 minutes, remove with a slotted spoon.
- Divide the rice between two bowls and spoon over the beef with the juices. Place the pak choi and carrot ribbons to the side
- Make ribbons with the carrots using a vegetable peeler and add to the boiling water, blanch for 30 seconds and drain
- Divide the rice between two bowls and spoon over the beef with the juices. Place the pak choi and carrot ribbons to the side
- Mix the ketjap manis sauce with 1 tbsp of water and drizzle over the bowls, sprinkle with sesame seeds and serve
For more rice recipes try our Herby Rice with Harissa Roast Tomatoes
Credit: The Rice Association
ColneLife Autumn 23