Bibimbap
For a warming dish to tuck into on a cold autumnal evening, try Gizzi Erskine’s Korean-style Bibimbap.
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Cooking tools:
- Wok
- Stone bowl
- Pastry brush
- Saucepan
- Skillet
- Stove
- Spoon
- Measuring spoon
- Paper towel
Ingredients
- 200g sushi rice
- 400ml water
- 1 tbsp sesame oil
- 2 tbsp sunflower oil
- 150g spinach
- 1 courgette, thinly sliced
- 1 large carrot, finely julienned
- 100g beansprouts
- 6 spring onions, shredded
- 100g shiitake mushrooms, thinly sliced
- 1 corn on the cob
- 2 free-range egg yolks
- 300g rump steak, finely chopped
- sea salt
- freshly ground black pepper
- 1 tbsp black or white toasted sesame seeds, to serve
- 6 tbsp gochujang
- 2 tbsp Korean or Japanese soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 1½ tbsp caster sugar
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