Bibimbap
Korean Rice bowl with lamb mince and kimchi red Cabbage
I am sure you all know by now that I like my one-bowl meals, right?? A colourful, flavoursome, nourishing bowl of food with lots of health benefits! There are so many combos that can be used to make a super duper yummy bowl meal and today I am sharing my spin on an absolute classic, Bibimbap, this recipe is a lighter adaptation, using the types of ingredients I have to hand.
If you’ve never heard of Bibimbap, it’s a Korean dish. Bi-bim-bap literally translates to “mixed rice”. A bowl of rice with seasoned veggies, stir fry meat, egg and a variety of other toppings. It provides a wholesome meal with a satisfying crunch and all that fibre intake ensures a happy tummy!
The best thing about this meal is it takes no time to cook and you can customize it depending on your dietary restrictions or whatever is lying around in the fridge and even the leftovers, it is that versatile!
Feel free to mix it up and create your own combo!
My absolute favourite combo of Bibimbap is a Rice bowl with lamb mince and kimchi red Cabbage! Yum yum, yummy!
If you’ve never heard of Bibimbap, it’s a Korean dish. Bi-bim-bap literally translates to “mixed rice”. A bowl of rice with seasoned veggies, stir fry meat, egg and a variety of other toppings. It provides a wholesome meal with a satisfying crunch and all that fibre intake ensures a happy tummy!
The best thing about this meal is it takes no time to cook and you can customize it depending on your dietary restrictions or whatever is lying around in the fridge and even the leftovers, it is that versatile!
Feel free to mix it up and create your own combo!
My absolute favourite combo of Bibimbap is a Rice bowl with lamb mince and kimchi red Cabbage! Yum yum, yummy!Ingredients
- 500 g lamb mince
- 1/4 cup brown sugar
- 1/4 cup soya sauce, reduced sodium
- 4 tbsp garlic, finely chopped
- 1 tbsp ginger, grated
- 1/4 tbsp chilli flakes or red pepper flakes
- 1 1/2 tbsp sesame oil
- 2 tbsp olive oil for cooking
- 1 cup asparagus, cut to bite size
- 1 cup broccoli tender stem, cut to bite size
- 2-3 spring onions, chopped
- 1/2 tsp five spice
- garlic salt, to taste
- salt and pepper to taste
- 1 cup basmati rice
- 2-3 eggs
Kimchi
- 1/2 cup red cabbage, shredded
- 2 tbsp kimchi paste
- salt and pepper to taste
Garnish
- 1 tbsp kimchi sauce
- 1 tbsp chilli garlic oil
- 1/2 tbsp honey
- 1 tbsp sriracha
- 1/4 medium cucumber julienne
- 1 medium carrot julienne
- 1/2 tbsp sesame seeds
- 1 tbsp spring onion, chopped
Instructions
- In a small bowl, shred red cabbage and sprinkle some salt. leave it aside for a few minutes and then wash off the salt, squeeze off the water and dry it with a kitchen towel. Now add Kimchi paste, salt and pepper to the cabbage and mix it well. taste for seasoning and leave it aside.
- Cook basmati rice with a sprinkle of salt, pepper and 1 tbsp. oil.
- To prepare the cooking sauce, in a jar shake together brown sugar, 3 tbsp garlic, ginger, chilli flakes/red pepper flakes, sesame oil and soya sauce.
- Heat 1 tbsp olive oil in a wok over medium heat, add the minced meat and remaining garlic and stir fry for a minute or so. Add salt, pepper, garlic salt, and five spice powder and cook until browned about a few minutes.
- Time to fry the eggs in a separate frying pan.
- While the mince is browning, prepare the greens to bite size chunks and stir them into the mince along with the cooking sauce. cook on low heat until done, about 5 minutes.
- To prepare bibimbap Garnish sauce, add the chilli garlic oil, honey and kimchi paste in a small bowl and whisk it well.
- Now to Assemble, place the rice into a bowl, and spoon the cooked mince with greens on top. Garnish it with cucumber and carrot julienne. Topped with egg, sesame seeds, cabbage Kimchi and drizzle in some sriracha and garnish sauce on the top. (must check the video)
- Serve it hot.
