In collaboration with Simply Beef & Lamb.
The Korean New Year, also known as Wondon, falls on the 28th of January this year. The start of the lunar new year coincides with the second new moon after the winter solstice, and it is a time of family celebration and ritual with traditional dishes being served.
Korean cooking has taken over the UK food scene in the past year and deliciously cooked meat is an essential part of many of the traditional dishes served, such as this Korean beef bibimbap. The Korean word bibimbap literally translates as ‘mixed rice’ and it is served on the eve of the Korean New Year as a way to use up any leftover side dishes before the new year begins.
Traditionally, this dish is served as a bowl of warmed rice topped with a selection of sautéed and seasoned vegetables such as carrots, courgettes, spinach, cucumber, mushrooms or beansprouts. Sliced meat, usually beef, is included, and the whole thing is topped with a fried egg. Each of the ingredients in the dish is arranged so that the adjacent colours complement each other. Sesame seeds are sprinkled over the top for a final garnish. You stir it all together in your bowl just before eating.
Another key component of this dish is Sunchang Gochujang, a Korean hot pepper paste that can either be stirred through the beef once it’s cooked, or served on the side, dolloping it on your plate as you eat. You can find this condiment in your local Asian foods store, and if you live in Shetland, Scoop Wholefoods stocks it.
Delicious, good quality meat is essential to many Korean dishes. Look out for the Red Tractor logo on packs of meat to show you the meat you’re buying is farm assured quality meat and responsibly produced by people dedicated to providing great food.
If you’re looking for some new recipes to try out, check out the Korean Simply Beef and Lamb recipes on their website. These highlight the versatility of flavours you can use when cooking with beef and lamb and the Simply Beef and Lamb Korean recipes, like this bibimbap, are really delicious and simple to make. They’ve got a wide range of other cuisines too – definitely check them out – you will be inspired, promise!
Korean Beef Bibimbap
- 200 grams flat-iron or rump steak thinly sliced
- 400 grams short grain or sushi rice rinsed in cold water
- 1 tbsp toasted sesame oil
- 1 carrot peeled and cut into julienne strips
- 1 courgette cut into julienne strips
- 3 garlic cloves finely chopped or crushed
- Shetland sea salt to taste
- freshly ground black pepper to taste
- 2 tbsp soy sauce
- 100 grams baby leaf spinach
- 100 grams beansprouts
- 4 free-range eggs
- spring onions thinly sliced, to serve
- toasted sesame seeds to serve
- Sunchang Gochujang (Korean hot chilli paste) to serve
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- Bring 1 litre/ 1 & 1/2 pints of water to the boil in a large saucepan. Reduce the heat and add the well rinsed rice. Cover and cook over a low heat for 15 minutes, until cooked.
- Meanwhile, heat 1 tsp of the sesame oil in a large non-stick frying pan or wok. Add the carrot, one of the chopped garlic cloves, and stir fry for one minute. Season, set aside and keep warm.
- Heat another teaspoon of the sesame oil in the same pan, add the courgettes and another chopped garlic clove and stir fry for a minute or two, until the courgettes have begun to wilt but still retain some of their texture. Season, set aside and keep warm.
- Heat the remaining sesame oil in the same pan and stir fry the beef and the remaining garlic for a few minutes, stirring continuously. Remove from the heat and add the soy sauce.
- Wilt the spinach in the same pan, remove from the heat and drizzle with a little sesame oil.
- Stir fry the beansprouts for a minute in the same pan. Set aside and keep warm.
- Divide the rice between four bowls and arrange the carrot, courgettes, beef, spinach and beansprouts between them, arranging the colours around the plate so that they complement each other. Top with a fried egg.
- Garnish with spring onions and sesame seeds and serve with the chilli paste, stirring everything together in the bowl just before eating.
This is a sponsored recipe post commissioned by Simply Beef and Lamb. However, as always, all thoughts and opinions expressed are my own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.