Bibimbap is a Korean rice dish topped with radishes, courgettes, carrot, sliced steak and eggs.
300g Long Grain Rice
1 Courgette, cut into matchsticks
1 Carrot, peeled and cut into matchsticks
8 Radishes, cut into matchsticks
200g mushrooms, sliced
2 Sirloin Steaks
2 tbsp Olive Oil
3 tbsp Sesame Oil
4 Medium Eggs
Spicy Soy Sauce
4 tbsp Soy Sauce
1 Red Chilli, seeded and finely chopped
¼ Medium Onion, finely chopped
1 Clove of Garlic, crushed or finely chopped
2 Spring Onions, thinly sliced
2 tbsp Water
Freshly Ground Black Pepper
Cook the rice as directed on the pack then drain and keep warm.
Meanwhile, season the steaks and then cook in a little olive oil until medium rare or to your liking. Keep warm whilst cooking the vegetables.
Cook each vegetable separately in a little olive oil, until they are just softened.Season each batch with a few drops of sesame oil.
Divide the rice between 4 serving bowls and arrange the vegetables in groups on top of the rice.
Thinly slice the steaks and divide between the bowls.
Heat some olive oil in a clean pan and quickly fry the eggs.
Top each bowl with a fried egg.
Mix together all the sauce ingredients, adding the remaining sesame oil and serve alongside the bowls.