Truffle Korean Rice Bowl (Bibimbap)

The secret to making this Truffle Korean Rice Bowl is in the Bibimbap sauce. Instead of using gochujang paste use Great Southern Truffles Truffe & Spice sauce. Although this recipe has many components, you can adapt it with whatever meat and veggies you have in the fridge. The marinade and sauce are straightforward and, as the dish is meant to be served at room temperature, you don't need to stress about keeping everything warm.

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hr 10 minutes

Servings: 4

Ingredients:

• 4 cups cooked white rice 

• 4 eggs

• 2 tsp sesame seeds

Korean Beef & Marinade:

• 250 g/8oz beef tenderloin or thick steak, very finely sliced 

• 1/4 green apple, grated

• 3 garlic cloves, minced

• 1 tbsp soy sauce 

• 1 tbsp honey, or Great Southern Truffles Black Truffle Honey

• 2 tsp sesame oil 

Vegetables:

• 2 carrots, cut into 5 x 0.5cm batons 

• 2 zucchini, cut into 5 x 0.5cm batons 

• 1 bunch of spinach, cut into 5cm lengths 

• 8 dried shiitake mushrooms 

• 4 cups bean sprouts

• 2 tsp garlic, minced 

• 8 tsp vegetable oil 

• 1/2 tsp salt

• 1.5 tsp soy sauce 

• 1/4 tsp fish sauce 

• 1/4 tsp white sugar

• Great Southern Truffles Truffle Infused Extra Virgin Olive Oil, to taste 

Bibimbap Sauce:

• 4 tbsp Great Southern Truffes Truffle & Spice sauce 

• 2 tbsp mirin 

• 2 tbsp rice vinegar

• 1.5 tsp soy sauce

• 3 tsp white sugar

• 1 garlic clove, finely grated 

• 2.5 tsp sesame oil, toasted 

Instructions

Bibimbap Sauce:

1. Mix the Bibimbap Sauce ingredients together until sugar is dissolved.

Marinated Beef:

1. Mix the marinade in a bowl, then add beef. Marinate for min 30 minutes or overnight.

2. Heat 2 tsp oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3 – 4 minutes until cooked and there’s some caramelised bits, then remove from skillet.

3. Keep warm until required or reheat to warm.

Prepare Vegetables:

1. Shiitake: Soak mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated. Drain, squeeze out excess water, then slice.

2. Carrot and Zucchini salting: Place carrot and zucchini in separate bowls, sprinkle each with 1/4 tsp salt, toss, leave for 20 minutes then drain excess liquid.

Cook Vegetables:

1. If you have 2 skillets, use both over a medium heat.

2. Shiitake: Heat 2 tsp oil oil in a skillet over medium high heat. Cook mushrooms for 2 minutes. Add 1.5 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.

3. Carrot: Add 2 tsp oil into the skillet, cook carrot until just tender (5 to 8 minutes), then remove.

4. Zucchini: Cook same as carrot for 4 minutes.

5. Spinach: Heat 2 tsp veg with a splash of sesame oil. Saute until starting to wilt. Add 1/2 tsp garlic, and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid.

6. Beansprouts: Simmer in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water, then cool. Squeeze out excess liquid with hands, place in bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce. 

7. Vegetables can cool, they are meant to be at room temp or slightly warm.

Assemble:

1. Fry eggs in a skillet to your taste.

2. Place warm rice in bowls.

3. Top with vegetables and beef, as pictured in post, then lastly, the egg.

4. Sprinkle with sesame seeds, drizzle with truffle oil. Serve with Bibimbap Sauce.

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