Serving meals family style is a great way to get fussy eaters having fun. Bibimbap is a traditional Korean beef bowl, it contains rice, marinated beef, an assortment of vegetables, condiments and is topped with an egg, sunny side up.
I love to serve this meal family style, on a platter or in lots of small bowls, allowing everyone to choose their own combination of rice, meat, vegetables and condiments. Left overs make a great school lunches.
I have adapted this recipe from a traditional bibimbap to boost the nutrition and simplify the recipe. It serves a family of 6 but you can easily feed more by increasing the amount of rice, meat and vegetables.
Feel free to change this recipe to suit your family. It works well with chicken or fish and, for a vegetarian option, replace the beef with tofu.
Kimchi is a traditional Korean fermented vegetable served as a side to many Korean dishes. When made traditionally it is full of good pre and prebiotics for your gut health. If you like spicy food you should definitely give kimchi a try.
600 grams of grass fed rump steak, fat removed
¼ cup of tamari
1 tablespoon of sesame oil
¼ teaspoon of ground chilli or chilli flakes (optional)
1 and a half cups of uncooked brown rice or quinoa
3 cups of water
1 cup of mushrooms, sliced thinly
2 large carrot, sliced thinly
2 zucchini, sliced thinly
1 cup of grated daikon or radish
3 Lebanese cumbers sliced diagonal
6 large eggs
1 tablespoon of sesame seeds
1 cup of fresh coriander leaves roughly chopped
½ cup of kimchi
Place the rice and water into a heavy based saucepan and simmer gently until the water is absorbed by the rice. Remove from the heat and keep the lid on to keep the rice warm.
In a large frypan sear the rump steak until cooked to your liking. The cooking time will depend on the thickness of the steak. Allow the steak to rest before slicing into thin strips. Place the beef strips into a serving bowl the top with soy sauce, sesame oil and chilli powder. Cover to keep warm until ready to serve.
While the steak is resting, add mushroom, zucchini and carrot to the same frypan and cook over a low-medium heat until they are soft – 1 to 2 minutes. Place in a bowl or on a serving platter.
While the frypan is still hot cook the eggs, sunny side up.
Serve all of the remaining ingredients on a platter or individual bowls.
Stir the sesame seeds through the rice and divide the rice between the family members. Then each family member creates their own individual Bibimbap choosing the toppings they like. Finish with an egg, kimchi, coriander and spicy Korean gochujang sauce. Enjoy