Bibimbap recipe

Name: Bibimbap recipe
Ingredients: 450 g beef skirt steak or flank, sliced as desired; 2 spring onions, finely sliced; 2 garlic cloves, smashed aggressively with the flat of a knife and roughly chopped; 1 tbsp peeled and grated fresh ginger; 2 tbsp soy sauce; 1 tbsp sugar; 2 tbsp gochujang or other Korean red pepper paste; 2 tbsp water; 2 tsp rice vinegar; 1 tsp sugar; 1 tsp fish sauce; 1 tsp toasted sesame oil; 280 g jasmine rice, well rinsed; 60 ml vegetable oil; 100 g peeled, julienned carrot; 100 g julienned daikon radish; 100 g julienned celery; 100 g julienned iceberg lettuce; 4 eggs, each cracked into its own ramekin

www.lovefood.com

A bibimbap can be a clean-out-the-fridge dish, but you can also use marinated skirt steak and vegetables and top it with a fried egg.

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Ingredients

450 g beef skirt steak or flank, sliced as desired
2 spring onions, finely sliced
2 garlic cloves, smashed aggressively with the flat of a knife and roughly chopped
1 tbsp peeled and grated fresh ginger
2 tbsp soy sauce
1 tbsp sugar
2 tbsp gochujang or other Korean red pepper paste
2 tbsp water
2 tsp rice vinegar
1 tsp sugar
1 tsp fish sauce
1 tsp toasted sesame oil
280 g jasmine rice, well rinsed
60 ml vegetable oil
100 g peeled, julienned carrot
100 g julienned daikon radish
100 g julienned celery
100 g julienned iceberg lettuce
4 eggs, each cracked into its own ramekin