Lunch · Korean · 15 min
Korean Bibimbap with Gochujang-Glazed Top Sirloin
- Calories
- 741
- Protein
- 58g
- Carbs
- 88g
- Fat
- 20g
Ingredients
- 198.3 g Beef, Australian, top sirloin, lean only
- 53.7 g Jasmine Rice Thai Hom Mali Rice
- 40g Gochujang (Korean red pepper paste)
- 150g Radicchio, raw
- 100g Seaweed, wakame, raw
- 22g Sesame seeds, toasted
- 15ml Rice vinegar
- 50g Vidalia onion, diced
Method
- 01Rinse jasmine rice until water runs clear, then cook using your preferred method until fluffy.
- 02Slice the top sirloin into thin strips against the grain. In a small bowl, mix the gochujang, rice vinegar, and diced onion.
- 03Heat a heavy-bottomed skillet over high heat. Add the beef strips and sear quickly until caramelized and deeply browned, about 2-3 minutes.
- 04Add half the gochujang mixture to the beef, tossing until the sauce bubbles and glazes the meat thoroughly. Remove from heat immediately.
- 05To assemble, place a base of hot rice in a bowl. Arrange the sautéed beef, shredded radicchio, and rehydrated wakame in distinct sections on top.
- 06Spoon the remaining gochujang sauce over the beef. Garnish heavily with toasted sesame seeds for crunch. Serve warm, mixing everything together just before eating to combine the textures.
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