Ingredients
- SpinneysFOOD Grass-Fed Beef Rib Eye 250g
- Shiitake mushrooms 100g
- Fresh ginger 5cm piece
- Garlic 1 clove
- Soya sauce 1 tbsp
- Soft brown sugar 1 tbsp
- Gochujang 2 tbsp
- Sesame oil 1 tbsp
- SpinneysFOOD Organic Cucumbers 2
- Carrots 2, medium
- Sushi rice 600g, cooked
- Kimchi 100g
- Sprouts 150g
- SpinneysFOOD Organic Free-Range Eggs 4, large
- SpinneysFOOD Pure Sunflower Oil 1 tbsp
- SpinneysFOOD Sea Salt Flakes ½ tsp
- Sesame seeds 2 tbsp, toasted
Nutrition (Per serving)
- Calories 1002
- Fat 30.2g
- Saturates 9g
- Protein 37g
- Carbs 144.5g
- Sugars 13.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Bibimpap
Korean 15 Mins Prep · 25 Mins Cook
- Thinly slice the rib eye or sirloin. Halve the shiitake mushrooms. Finely slice the ginger and garlic.
- In a medium bowl, place the beef strips, mushrooms, ginger, garlic and the marinade ingredients. Toss to combine. Refrigerate for 1 hour or overnight.
- Heat the sesame oil in a large non-stick pan over a medium heat. Sauté the beef and mushrooms for approx. 5-10 minutes or until cooked and slightly caramelised.
- Finely slice the cucumbers and julienne the carrots.
- Divide the rice between four bowls. Top with the fried beef and mushrooms, cucumber, carrots, kimchi and sprouts.
- Fry an egg to your liking and place it in the middle of the bowl.
- Serve sprinkled with flaky salt and toasted sesame seeds.