Korean Brown Rice Beef Bibimbap

Serves 4 | Preparation Time: 1 hour

Ingredients:

• 2 cups Naturel Organic Mixed Brown Rice

Beef:

• 2 tsp KNIFE Pure Sesame Oil
• 1½ tbsp KNIFE Classic Light Soy Sauce
• 250g beef shabu shabu
• 1 tsp minced garlic
• 1 tbsp spring onion, chopped
• 2 tsp sugar
• 2 tsp rice wine
• A dash of black pepper
  

Vegetables and eggs

• 3 tbsp KNIFE Rice Bran Oil
• 1 tsp KNIFE Thai Fish Sauce
• 3 tsp KNIFE Pure Sesame Oil
• 125g fresh shiitake mushroom
• 140g carrot
• 140g Japanese cucumber
• 250g soybean sprout
• 250g spinach
• 1½ tsp minced garlic
• 3 tbsp spring onion, chopped
• 1½ tsp toasted sesame seeds
• 4 eggs
• 1½ tsp salt

Vegetables and eggs

• 1 tbsp KNIFE Pure Sesame Oil
• 4 tbsp gochujang
• 2 tsp sugar
• 2 tbsp water

Cooking steps:

Step 1: Cook the rice and prepare the ingredients

1. Cook the brown rice as per the instructions on packaging.
2. Beef: Place the beef shabu on the chopping board. Cut into half. Transfer to a glass bowl and add in all the seasoning. Give it a good mix and marinate for 20 minutes.
3. Shiitake mushroom: Remove the stem of the shiitake mushroom and slice them.
4. Carrot: Slice the carrot and cut it into strips.
5. Spring onion: Chopped into fine pieces.
6. Japanese Cucumber: Slice it diagonally and halved. Sprinkle 1 tsp salt, squeeze out the excess liquid and set aside in bowl for 10 – 15 minutes, optional with paper towel.

Step 2: Cook and season the vegetables

1. In a pan, pour in 2L water. Blanch bean sprouts for 1 minute. Transfer into a bowl of cold water to stop the cooking. Drain and set aside in a bowl lined with paper towel.
2. In the same pan, add in the spinach and blanch till the leaves wilt. Drain and transfer to a bowl of cold water. Use hands to squeeze out the excess water. Transfer to bowl lined with paper towel.
3. Heat up 1 tbsp KNIFE Rice Bran Oil, add in carrot and ½ tsp KNIFE Thai Fish Sauce. Fry till the carrot softens. Set aside.
4. In the same pan, add in 1 tbsp KNIFE Rice Bran Oil, shiitake mushroom and ½ tsp KNIFE Thai Fish Sauce. Fry till the mushroom has softened. Set aside.
5. In the same pan, add in 1 tbsp of Rice Bran Oil and the marinated beef. Stir fry until it’s fully cooked through. Set aside.
6. Remove the paper towel from the bowl of cucumber, soybean sprout and spinach. In each bowl, add in 1 tsp KNIFE Pure Sesame Oil, ½ tsp minced garlic, 1 tbsp chopped spring onion, ½ tsp salt and ½ tsp toasted sesame seeds. Give it a good toss, and set aside.
7. Sauce: Add all the sauce ingredients into a bowl. Give it a good mix.

Step 3: Cook the egg, assemble and serve

1. In a pan, heat up 1 tbsp KNIFE Rice Bran Oil. Crack an egg and cook on low heat till the egg is cooked perfectly to your preference. 
2. Scope a quarter portion of the rice into a bowl. Lay the ingredients on the sides. Place the egg in the middle and add a tbsp of sauce. Assemble the same for the balance 3 bowls. Serve warm.