Korean Bibimbap for Lauren

by - February 10, 2015

Bibimbap! Sounds rhythmical, tastes beautiful.

Korean food is highly inspiring from a nutritional standpoint; kimchi is delicious and amazing for you due to it's probiotic content (hot and sour fermented cabbage), the abundance of seaweed in their cuisine is something to be admired and noted, and they invented the Bibimpab, which literally translates to 'mixed rice' giving you a license to add whatever you like, within reason, whilst honouring it's intended nature and it's fairly easy once you've gathered all the ingredients. Some may not already be your cupboard staples but will certainly expand your repertoire for making other new, exciting, Asian food.

I pretty much followed this recipe from the NY times as it is and added a fried egg.
If you want to recreate it, you would be better off reading the above recipe and looking at the following step by step pics in another browser tab to reassure you that it's easier than it looks. Sometimes a whole page of unobliging text isn't the most demonstrative when it comes to cooking... 

Toast your sesame seeds in a dry pan
Make sure you get a good cut of sirloin with plenty of marbling through it and slice it thinly against the grain. One steak is cool for two people.
Marinade your sirloin steak in the toasted sesame seeds, garlic, ginger, spring onions, soy sauce and salt and pepper
(These are the sauces I used, including the chilli paste as the end topping)
Slice your cucumber thin and marinade that in the lovely sesame-eee marinade!

Sear your sirloin and then let it rest for 5 minutes. I used this time to steam the squash and fried the mushrooms in the wok used to cook the steak (mmm steak juice). 

 I just bought this rice by Tilda which comes in a microwavable packet to save time. 
and then you can fry the egg whilst everything was keeping warm. Including the bowls! the bowls must be hot!
Finish it by dotting with chilli paste. Mine didn't look that neat because Lauren always brings the red wine :)

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