Mixed Beef, Vegetable and Egg Bibimbap

Name: Mixed Beef, Vegetable and Egg Bibimbap
Yield: Serves 4
Cuisine: Korea
Ingredients: 1 red radish (about 2 oz/60 g), peeled and cut into matchsticks; 1 small daikon radish (about 4 oz/125 g), peeled and cut into matchsticks; 1 carrot, peeled and cut into matchsticks; 1 small cucumber, peeled and cut into matchsticks; 1 small cucumber, peeled and cut into matchsticks; 4 shiso leaves, cut into thin strips (optional); 5 lettuce leaves, cut into thin strips; 7 oz (200 g) beef, cut into thin strips; 3 tablespoons oil; 4 eggs; 4 cups (400 g) cooked rice; 1 tablespoon soy sauce; 2 teaspoons minced green onion; 1 teaspoon crushed garlic paste; Pinch of freshly ground black pepper; 2 tablespoons Korean hot bean paste (gochujang); 3 tablespoons beef stock or water; 3 tablespoons beef stock or water; 2 tablespoons sugar; 1 tablespoon sesame oil; 2 teaspoons sesame paste

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

1 red radish (about 2 oz/60 g), peeled and cut into matchsticks

Korea
Main course

Method

Keep all the vegetables fresh by soaking them, separately, in iced water and then drain well.
Combine the Marinade ingredients in a bowl and mix well. Add the beef strips and mix until well coated. Allow to marinate for 10 minutes. Heat 1 tablespoon of the oil in a nonstick skillet over high heat and sauté the marinated beef until browned and cooked, 2–3 minute