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Bibimbap with Beef

Korean bowl filled with vegetables, meat and rice
Course Main Course
Cuisine Asian, Korean
Keyword Dairy-Free, Flexible, Fresh, Gluten-Free, Healthy
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2

Ingredients

For the meat

  • 200 g Organic ribeye
  • 0,5 small Pear peeled and grated
  • 2 tbsp Tamari (or soya sauce)
  • 2 Garlic cloves minced
  • 1-2 tbsp Freshly ginger grated
  • 1 tbsp Gochujang

For the sauce

  • 2 tbsp Gochujang
  • 1 tbsp Rice vinegar
  • 1 small Garlic minced
  • 1 tbsp Water

For the spinach

  • A big pack of Fresh spinach
  • 1,5 tbsp Tamari (or soya sauce)
  • 1 tbsp Rice vinegar

For the bean sprouts

  • A pack of Bean sprouts
  • 1 tbsp Sesame oil
  • 2 tsp Sesame seeds

For the zucchini

  • 10 cm Zucchini divided in half lenghtwise and then thinly sliced
  • 1 tbsp Tamari

For the mushrooms

  • 10 medium sized Shiitake mushrooms washed, rinsed and sliced
  • 1 tbsp Tamari (or soya sauce)
  • 2 tbsp Water

Other ingredients

  • 1/2 medium sized Cauliflower head (can be replaced by regular rice) made into cauliflower rice
  • 1 Carrot peeled and grated
  • 2 Eggs
  • Kimchi

Instructions

Method

  • Combine all ingredients for the marinade in a bowl.
  • Add the ribeeye to the bowl and make sure all parts of the meat are covered.
  • Marinate for a few hours or just meanwhile you prepare the other ingredients.

Method for the sauce

  • Combine all ingredients for the sauce and set aside.

Method for the cauliflower rice

  • Run the cauliflower in a food processor until it has a rice like texture.

Method for the carrot

  • Peel and grate the carrot.

Method for the spinach

  • Bring water to a boil in a big pot.
  • Turn off the water and add the spinach to the hot water. Leave in for 30-60 seconds.
  • Drain the spinach and run under cold water.
  • Squeeze the spinach to remove excess water.
  • In a bowl combine the spinach with tamari and rice vinegar.
  • Put in a small bowl.

Method for the bean sprouts

  • Bring water to a boil in a big pot.
  • Turn off the water and add the bean sprouts to the hot water. Leave in for one minute.
  • Drain the bean sprouts and run under cold water.
  • Squeeze the bean sprouts to remove excess water.
  • Combine bean sprouts, sesame seeds and sesame oil in a bowl.

Method for the zucchini

  • Heat a nonstick pan over medium heat.
  • Add the zucchini and fry for 2-3 minutes.
  • Add tamari and fry for another 1-2 minutes.

For the shiitake mushrooms

  • Heat a nonstick pan over medium heat
  • Add shiitake mushrooms and water and sauté until the water has steamed away
  • Add tamari and fry for another 1-2 minutes.

Method for the eggs

  • Preheat a nonstick pan over medium heat
  • Add two eggs and fry until they are done

Method for the meat

  • Preheat a pan over medium/high heat with some olive oil.
  • Take the meat out of the bowl and remove excess marinade.
  • Cut into mouth sized pieces.
  • Add the meat to the pan and fry for 3-4 minutes.

Method for the bowl

  • Start by adding cauliflower rice/rice at the bottom.
  • Add all the vegetables, meat and the egg on top.
  • Serve with the sauce and kimchi on the side.