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Le Chaudron recipe
Bibimbap coréen
Korean beef bibimbap
⏱ 60 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)Japanese short-grain rice
400 g (14 oz)thinly sliced beefflank or rump
200 g (7 oz)fresh spinach
200 g (7 oz)bean sprouts
200 g (7 oz)carrots
200 g (7 oz)zucchini
200 g (7 oz)shiitake mushrooms
4whole eggs
6 clovesgarlic
5 tbspsoy sauce
3 tbsptoasted sesame oil
3 tbspgochujangKorean chili paste
2 tbspsugar
5 tbspvegetable oil
3 tbsptoasted sesame seeds
4scallions
1 tspfine salt
1 tspfreshly ground pepper
- 400 g (14 oz) Japanese short-grain rice
- 400 g (14 oz) thinly sliced beef flank or rump
- 200 g (7 oz) fresh spinach
- 200 g (7 oz) bean sprouts
- 200 g (7 oz) carrots
- 200 g (7 oz) zucchini
- 200 g (7 oz) shiitake mushrooms
- 4 whole eggs
- 6 cloves garlic
- 5 tbsp soy sauce
- 3 tbsp toasted sesame oil
- 3 tbsp gochujang Korean chili paste
- 2 tbsp sugar
- 5 tbsp vegetable oil
- 3 tbsp toasted sesame seeds
- 4 scallions
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the 400 g (14 oz) of rice several times until the water runs clear, then cook covered in 600 ml (2½ cups) of salted water over low heat for 18 minutes. Let rest 10 minutes with the lid on.
- For the beef, mix 3 tbsp of soy sauce, 1 tbsp of sesame oil, 1 tbsp of sugar, 2 chopped garlic cloves and 1 tbsp of sesame seeds. Marinate the beef in the fridge for 30 minutes.
- Prepare each vegetable separately (Korean namul style): blanch the spinach in boiling salted water for 30 seconds, cool, squeeze dry and season with 1 tbsp of sesame oil, garlic and salt.
- Blanch the bean sprouts for 2 minutes, cool and season the same way. Coarsely grate the carrots and sauté in a little oil with salt for 3 minutes. Slice the zucchini and sauté for 3 minutes.
- Slice the shiitakes and sauté for 5 minutes with a little oil, 1 tbsp of soy sauce and 1 tsp of sugar.
- Heat 2 tbsp of oil in the large skillet or wok over very high heat and stir-fry the beef for 3 minutes until browned.
- For the sauce, mix 3 tbsp of gochujang with 1 tbsp each of sesame oil, sugar, soy sauce and water.
- Fry the 4 eggs sunny-side up. Build 4 bowls: hot rice, the vegetables arranged around the edge, beef in the center and a fried egg on top. Sprinkle with sesame and green onions. Serve the sauce on the side.
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