This dish will be a perfect dinner for a cold winter day. Sweet, sour and spicy flavours will keep you warm
- 1 medium British Lion egg
- 200g short grain brown or brown basmati rice
- 100ml water
- 100ml cider vinegar
- 50g sugar
- ½ cucumber, halved, de-seeded and sliced
- 1 small carrot, julienned
- 1 tbsp rapeseed oil
- 1 steak (approx. 200g)
- Salt and pepper (to taste)
- Knob of butter
- 50g baby spinach
- 50g kimchi
- 1 tbsp Gochujang paste
- 1 tbsp water
- ½ maple syrup
- ½ soya sauce
- 1 tbsp salad toppers or cress
1. Start with cooking the rice. Follow the instructions on the packaging. Leave the cooked rice in the pan and cover with a lid.
2. Make the pickles. Place the julienne of carrot and cucumber slices in a bowl. In a small saucepan, bring water, vinegar and sugar to a boil over a low heat, stirring continuously.
3. Pour the pickling liquid over the carrot and cucumber and cover the bowl with a plate.
4. Warm the rapeseed oil on a griddle pan over a medium heat. Season both sides of the steak with salt and pepper. When the oil is hot (almost smoking) add the steak to the pan and cook for 2 minutes. Flip and cook for another 2-3 minutes, depending on how cooked you want it to be. Take the pan of the heat and rest the steak for at least 5minutes before you slice it finely.
5. In a small frying pan, melt the butter over a medium heat. Add the egg and fry until the egg white sets but the yolk is still runny. Take the egg off the pan and transfer into a plate.
6. Use the same frying pan to cook the spinach. Simply add it to the pan, season with salt and pepper and stir until well wilted.
7. Make the Gochujang sauce. In a small bowl mix together the paste, water, syrup and soy sauce. Taste and add more soy sauce or maple syrup, if needed.
8. Assemble your bibimbap by putting the rice in a wide bowl, then topping it with the pickles, steak, delicious fried egg, spinach and kimchi. Keep all the ingredients separate and decorate by sprinkling of favourite salad toppers and a drizzle of spicy gochujang sauce.
If you don’t have a julienne peeler you can use a standard potato peeler and then slice each carrot peel finely to get your perfect julienned pickles.
Recipe by www.egginfo.co.uk