My favourite Korean dish is Beef Bibimbap. It’s not a quick and easy dish to prepare, but this one is absolutely easy. I cooked it like ‘Takikomigohan’, a Japanese dish of rice that is cooked with other ingredients and seasonings. Just place the ingredients in the rice cooker’s inner pot and press the button to start cooking. Today I added Kimchi and Fried Egg on top, and drizzled some ‘Bibimbap Sauce’.

Makes

4 Servings

Ingredients

2 cups (*180ml cup) Short Grain Rice
1/4 teaspoon Salt
200 to 250g thinly sliced Beef *cut into bite-size if large
100g Soy Bean Sprouts
1/2 Carrot *cut into 3-4mm thick pieces OR strips
3 to 4 Shiitake *thinly sliced
100g blanched Spinach *cut into 3-4cm long pieces
Toasted Sesame Seeds
Kimchi *optional
Fried Eggs *optional
Bibimbap Sauce to serve

Beef Marinade
1 cloves Garlic *grated
1/2 tablespoon Sugar *alter the amount to suit your taste
1 tablespoon Gochujang (Korean Spicy Miso)
1 & 1/2 tablespoons Soy Sauce
1 teaspoon Sesame Oil

Method
  1. Combine all the Beef Marinade ingredients in a bowl, add Beef, mix to combine, and set aside. Prepare vegetables.
  2. Wash Rice and place in the rice cooker’s inner pot. Add Water slightly below the 2-cups marking, and sprinkle Salt. *Note: As a lot of water comes out from the ingredients, I add Water slightly less than normal, but you can add more water if you like softly cooked Rice.
  3. Scatter Carrot and Shiitake, then spread Soy Bean Sprouts evenly. Cover with the marinated Beef.


  4. Press ‘COOK’ button to start cooking. While the rice is cooking, prepare Spinach and make ‘Bibimbap Sauce’. *Note: If you use Baby Spinach, DO NOT over cook it. Dip it into boiling water, then quickly drain, cool in cold water, and squeeze to remove excess water.
  5. When the rice is cooked, let it steamed for 10 minutes.
  6. Add Spinach, and mix to combine. Sprinkle with some Toasted Sesame Seeds. Serve with Kimchi and Fried Egg, but they are optional. Emjoy with a drizzle of Bibimbap Sauce.