Kris Kirkham //Hearst Owned

Beef Bulgogi Bibimbap

Name: Beef Bulgogi Bibimbap
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 250 g sirloin steak, fat discarded, thinly sliced; 2 tsp. gochujang chilli paste; 2 1/2 tbsp. soy sauce; 5 tsp. sesame oil; 400 g mixed stir-fry vegetables; 4 piece fresh root ginger, peeled and grated; 2 x 250g microwave packs brown basmati rice; 4 medium eggs; 3 spring onions, thinly sliced; 1 tsp. black or white sesame seeds, or a mix; kimchi, to serve

This Koren-style rice bowl is so versatile and delicious. Freeze the steaks (in their packaging) for 10min to make them easier to slice thinly.

By The GH Kitchen TeamPublished: 13 February 2020

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There is so much flavour in this bowl it’s worth the time it takes to make and assemble. You can use pork fillet in place of the beef, if you like.

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hr

Cal/Serv:

467

Ingredients

250 g sirloin steak, fat discarded, thinly sliced
2 tsp. gochujang chilli paste
2 1/2 Tbsp. soy sauce
5 tsp. sesame oil
400 g mixed stir-fry vegetables
4 piece fresh root ginger, peeled and grated
2 x 250g microwave packs brown basmati rice
4 medium eggs
3 spring onions, thinly sliced
1 tsp. black or white sesame seeds, or a mix
kimchi, to serve

Directions

1 Mix beef, gochujang and 2tbsp soy sauce in a non-metallic bowl. Cover and chill for at least 10min (up to 12hr). Preheat oven to 200°C (180°C fan) mark 6.
2 Heat 1tsp sesame oil in a large non-stick frying pan (one that has a lid) over high heat. Add vegetables and stir-fry for 1min, then add a splash of water, cover with the lid and cook for 3-4min, until just tender. Remove to a plate, dress with 1/2tbsp
soy, cover and keep warm.
3 Add 2tsp oil to the empty pan and stir-fry the ginger for 1min until aromatic. Add rice, stirring to break up any clumps, and fry for 3-4min until piping hot. Transfer to a baking tray and put in the oven to keep warm and crisp up while you cook the beef.
4 Add 1tsp more sesame oil to frying pan and stir-fry beef for 2-3min. Transfer to a clean bowl, cover and keep warm.
5 Wipe pan clean with kitchen paper. Add remaining 1tsp oil and fry eggs until crisp on the bottom and just set on top, about 4min. Divide rice between 4 bowls and top with the vegetables, beef and fried eggs. Garnish with spring onions and sesame seeds. Serve each with a spoonful of kimchi.

Per serving:

Calories: 467

Protein: 29g

Fat: 17g

Saturates: 4g

Carbs: 48g

Sugars: 6g

Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time