Beef Bibimbap Bowl
A Korean dinner sized for one person, ready in 23 minutes. About 780 kcal and 43 g protein.
Per portion
Calories from protein 22%, carbs 34%, fat 44%. Estimated from the ingredients.
Roughly £3.10 a portion.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Fry the beef with the soy sauce and sesame oil in a hot pan for 3–4 minutes until browned, then set aside. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Quickly stir-fry the carrot for 2 minutes, then wilt the spinach in the same pan for 1 minute. Season each lightly.
- 4
Fry the egg in a little oil, keeping the yolk runny.
- 5
Build the bowl with the rice, beef and vegetables arranged separately, topped with the fried egg and a spoonful of gochujang, and sprinkle with the sesame seeds.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/beef-bibimbap-bowl/
