Welsh Lamb Bibimbap by Emily Leary

Name: Welsh Lamb Bibimbap by Emily Leary
Ingredients: 4 tbsp gochujang paste; 1 garlic clove, minced; 2 tsp soy sauce; 1 tbsp toasted sesame oil; 1 tbsp caster sugar; 2 tbsp rice vinegar; 2 tbsp mirin; 4 Welsh Lamb leg steaks (about 300g); 2 large carrots, cut into thin batons (julienned); 300g mushrooms, sliced; 300g bean sprouts; 300g spinach; 2 tsp sesame seeds; Sesame oil, to fry; Soy sauce, to taste; 2 x 250g brown rice microwave pouches (or 250g uncooked brown rice); 4 medium eggs

eatwelshlambandwelshbeef.com

Ingredients For the sauce: - 4 tbsp gochujang paste - 1 garlic clove, minced - 2 tsp soy sauce - 1 tbsp toasted sesame oil - 1 tbsp caster sugar - 2 tbsp rice

View full recipe on eatwelshlambandwelshbeef.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatwelshlambandwelshbeef.com.

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Ingredients

4 tbsp gochujang paste
1 garlic clove, minced
2 tsp soy sauce
1 tbsp toasted sesame oil
1 tbsp caster sugar
2 tbsp rice vinegar
2 tbsp mirin
4 Welsh Lamb leg steaks (about 300g)
2 large carrots, cut into thin batons (julienned)
300g mushrooms, sliced
300g bean sprouts
300g spinach
2 tsp sesame seeds
Sesame oil, to fry
Soy sauce, to taste
2 x 250g brown rice microwave pouches (or 250g uncooked brown rice)
4 medium eggs

Welsh Lamb Bibimbap by Emily Leary

Ingredients

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