Sesame bibimbap
Our version of bibimbap: rice, vegetables prepared one by one, marinated beef and toasted Madagascar sesame seeds. Allergen: contains sesame.
- Prep 35 min
- Cooking 20 min
- Total 55 min
- Serves 4 servings
- Difficulty Medium
Bibimbap is a Korean rice bowl, whose name literally means mixed rice: each vegetable is prepared separately then brought together when serving, with meat and an egg. Here is our version, where Madagascar sesame seeds, which our family grows and prepares in Vangaindrano, in south-eastern Madagascar, flavour both the beef marinade and the final topping.
Each element is cooked on its own, to keep its own colour and texture, before being brought together in the bowl when serving.
Preparation
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Cook the rice following the usual method (one measure of rice to about 1.2 measures of water, covered) and keep it warm.
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Thinly slice the beef. Mix it with half the soy sauce, the crushed garlic, a tablespoon of sesame oil, a tablespoon of sesame seeds and the ground black pepper. Leave to marinate for 15 minutes.
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Cut the carrot and courgette into thin sticks. Stir-fry them separately for 2 to 3 minutes each, in a little oil, with a pinch of salt, keeping them slightly crunchy.
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Plunge the beansprouts into boiling water for 2 minutes, drain them, then season with a little sesame oil, salt and a pinch of sesame seeds.
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Slice the mushrooms and fry them for a few minutes in a pan with the remaining soy sauce.
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Fry the marinated beef over high heat for 2 to 3 minutes, until just cooked.
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Fry the eggs, keeping the yolks runny.
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Divide the hot rice between four bowls. Arrange the vegetables, beef and fried egg attractively on top. Sprinkle with the remaining toasted sesame seeds and serve with the gochujang on the side, for everyone to add and mix into their bowl at the table.
The little extra that changes everything
Always dry-toast the sesame seeds in a pan, over low heat and stirring, for a few minutes before using them: this is when they develop their full aroma, a step covered in toasting sesame seeds. Also prepare each vegetable separately rather than all together in the same pan, to keep their colours and textures distinct in the bowl. Our products for this recipe: Madagascar sesame seeds, Madagascar black pepper
