Korean bibimbap bowls

ingredients

• • 1 1/2 cup sushi rice
  • 1 cup coconut milk
  • 1 cup water
  • 2 tablespoon soy sauce
  • 2 teaspoon sesame oil
  • 2 garlic cloves, crushed
  • 400 gram fillet steaks
  • 100 gram shiitake mushrooms
  • 2 tablespoon vegetable oil
  • 1 bunch baby bok choy, halved
  • 150 gram snow peas, trimmed
  • 1 zucchini, shredded
  • 4 eggs
  • red pepper sauce (see recipe tip)

method

• • 1

    Rinse rice through a fine sieve until water runs clear. Place in a saucepan with coconut milk and water. Bring to a simmer on medium. Cover. Cook on low for 12 minutes until tunnels appear in rice. Set aside for 10 minutes, covered.

  • 2

    In a small bowl, combine soy, oil and garlic. Set aside.

  • 3

    Heat a frying pan on high. Cook steak for 3 minutes on one side. Add mushrooms to pan, turn steak over and cook for 1 minute. Pour in half the soy mixture and simmer for 1 minute, turning steak to coat. Remove from pan. Rest steak for 5 minutes. Thinly slice.

  • 4

    In same pan, heat half the vegetable oil on high. Stir-fry bok choy, snow peas and zucchini for 1-2 minutes until just tender. Add remaining soy mixture and simmer for 15 seconds. Transfer to a bowl and keep warm.

  • 5

    In same pan, heat remaining oil on high. Crack eggs into pan and fry for 1-2 minutes until whites are set.

  • 6

    Divide rice among four bowls. Top with veges, beef and egg. Drizzle with sauce.

notes

• For red pepper sauce, mix 1 tablespoon each gochujang (Korean paste), red wine vinegar and water, 2 teaspoons each caster sugar and sesame seeds, and 1 teaspoon sesame oil.