BIBIMBAP RECIPES

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EASY BIBIMBAP RECIPE - BBC GOOD FOOD



Easy bibimbap recipe - BBC Good Food image

A Korean rice bowl packed with goodies - sliced steak, fried egg, spinach, carrot and toasted sesame seeds, plus gochujang or sriracha for a chilli kick

Provided by Good Food team

Categories     Dinner, Main course, Supper

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 13

100g thin beef steak
2 tsp light soy sauce, plus extra to serve
120g rice
sunflower oil
1 carrot, cut into matchsticks
50g spinach
2 eggs
½ tsp toasted sesame seeds
thumb sized piece of fresh root ginger, peeled and cut into fine matchsticks
2 tbsp gochujang or 4 tsp sriracha and 2 tsp white miso paste
2 tsp toasted sesame seeds
2 tsp cider vinegar
4 tsp light soy sauce

Steps:

  • Put the steak into a bowl and add the soy sauce.
  • Boil the rice following packet instructions. Meanwhile heat 1 tsp oil in a frying pan or wok then add the steak, leaving the soy sauce behind in the bowl. Fry quickly at a high temperature until well browned on the outside, put it onto a board and cover with foil to rest. Now fry the carrots in the same pan, stir frying for 2-3 mins until starting to soften then transfer to a plate. Next add the spinach and fry until just wilted (about a minute). Finally fry the eggs, adding a little extra oil if the pan is dry.
  • When the rice is cooked, drain and pile into 2 bowls. Slice the steak then put it on top of the rice. Next to that add a clump of the cooked carrots, then the spinach and finally the ginger. Scatter the sesame seeds over the top. Stir all of the sauce ingredients together in a bowl and serve alongside the rice. The best way to eat it is to dollop on a good serving of the sauce, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak.

Nutrition Facts : Calories 494 calories, FatContent 17 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 27 grams protein, SodiumContent 2.4 milligram of sodium

PIKELETS RECIPE - AUSTRALIAN WOMEN'S WEEKLY FOOD



Pikelets recipe - Australian Women's Weekly Food image

Smaller than pancakes and fluffier than crepes, pikelets make a great breakfast or snack. Serve with jam and cream or a hearty dollop of lemon curd.

Categories     Breakfast

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Number Of Ingredients 7

1 cup self-raising flour
1/4 teaspoon bicarbonate of soda
1/4 cup caster sugar
1 lightly beaten egg
3/4 cup milk
30 gram butter, melted
jam, whipped cream, to serve

Steps:

  • Sift flour and soda together into a medium bowl. Stir in sugar. Make a well in centre. Gradually stir in egg and enough milk for a smooth, pouring consistency. Rest 15 minutes.
  • Heat a large, non-stick frying pan on medium. Brush with butter. Working in 3 batches of 6, drop tablespoons of batter into pan, allowing room for spreading. Cook 1-2 minutes, until bubbles appear on surface. Turn and cook 1 minute further, until golden. Brush pan with butter between batches.
  • Transfer cooked pikelets to a wire rack. Serve warm with jam and cream.

Nutrition Facts : ServingSize

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