Sticky beef bibimbap
Served with pickled veg, this sticky beef bibimbap makes an irresistible dinner. Try adding some Korean chilli paste for an extra kick.
Note: + standing, resting & 10 mins marinating time
- 1 1/2 cups (300g) sushi rice, rinsed, drained
- 500g Coles Australian Beef Eye Fillet Steak, sliced
- 1/4 cup (60ml) kecap manis
- 2 tbs gochujang (Korean chilli paste) (optional)
- 2 tbs sesame oil
- 2 tbs rice wine vinegar
- 4 Coles Australian Free Range Eggs
- 1 cup (200g) kimchi
- 1/4 cup (60ml) rice wine vinegar
- 1 tsp caster sugar
- 1/2 tsp salt
- 200g pkt Coles Australian Shredded Carrot
- 1 cup (55g) bean sprouts
- 1 cup (80g) shredded green cabbage
Place the rice and 2 1/4 cups (560ml) water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 12 mins or until rice is tender and water is absorbed. Set aside, covered, for 5 mins to steam.
To make pickled vegetables, place vinegar, sugar and salt in a bowl. Stir until sugar and salt dissolve. Place carrot, bean sprouts and cabbage in separate bowls. Divide the vinegar mixture among the bowls and toss to coat.
Place the steak between 2 sheets of baking paper. Use a meat mallet or rolling pin to gently pound until 2mm thick. Place in a bowl. Season.
Combine kecap manis, gochujang, if using, oil and vinegar in a bowl. Add 2 tbs of the kecap manis mixture to the steak and toss to combine. Set aside for 10 mins to develop the flavours.
Heat a lightly greased non-stick frying pan over high heat. Add the steak and cook, turning, for 4-5 mins or until the steak starts to caramelise. Transfer to a plate and set aside to rest.
Wipe the pan clean with paper towel. Place over medium-high heat. Spray with olive oil spray. Crack eggs into the pan. Cook for 1-2 mins or until whites are just set.
Drain the pickled vegetables. Divide the rice among serving bowls. Top with the pickled vegetables, kimchi, steak and egg. Season to serve.
Serve with gochujang, toasted sesame seeds and thinly sliced spring onion