Savoury Steak Bibimbap
with Fried Egg and Quick Pickles- Soy
- Sesame
- Wheat
- Egg
- Mustard
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Steak is given new life in these Korean-inspired bibimbap bowls. It's pan seared then oven-baked and smothered in a sweet, savoury and spicy sauce, then served alongside a medley of veggies and topped with a gooey fried egg. Get ready for an epic dinner adventure!
Ingredients
285 g
Top Sirloin Steak
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May be present: Fish, Mustard, Sesame, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Fish, Mustard, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
2 tbsp
Gochujang
(Contains: Soy, Wheat May be present: Fish, Mustard, Sesame, Sulphites, Milk, Egg, Crustaceans, Gluten)
200 g
Mixed Mushrooms
2 unit(s)
Green Onion
1 tbsp
Seasoned Rice Vinegar
(May be present: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
2 unit(s)
Egg
(Contains: Egg)
4 tbsp
Spicy Mayo
(Contains: Egg, Mustard May be present: Fish, Sesame, Soy, Sulphites, Milk, Crustaceans, Wheat, Gluten)
1 unit(s)
Mini Cucumber
Not included in your delivery
¼ tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- Before starting, preheat oven to 450°F. Wash and dry all produce.
- Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice mushrooms.
- Thinly slice cucumber into rounds.
- Thinly slice green onions.
- In a medium bowl combine soy sauce-mirin blend, half the sesame oil, remaining gochujang, remaining ginger-garlic puree and 1/4 cup (1/2 cup) water.
- Pat steak dry with paper towels. Season with salt and pepper.
- Meanwhile, in a medium microwavable bowl add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) water. Season with salt. (NOTE: This is pickling liquid.)
- Microwave in 15-sec increments, stirring in between, until sugar and salt dissolve.
- Add cucumbers, then stir to combine.
- Place in the fridge to cool.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry 2-3 min per side or until browned.**
- Remove from heat and transfer steaks to an unlined baking sheet.
- Spoon 1/2 tbsp gochujang sauce over each steak.
- Roast in the middle of the oven 4-5 min or until cooked to desired doneness.**
- Reheat the large non-stick pan over medium-high.
- When hot add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring often, until starting to soften, 3 min.
- Add remaining gochujang glaze. Cook, until glaze is mostly absorbed, 2-3 min.
- Carefully rinse and wipe the pan clean.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then crack in eggs. Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will be runny.)
- Fluff rice, then stir in green onions and remaining sesame oil.
- Drain pickled cucumbers.
- Thinly slice steak.
- Divide rice between bowls. Top with pickled cucumbers, steak and mushrooms.
- Drizzle with spicy mayo.
