I love Korean food! My first taste of it was actually on a date with my boyfriend, Adam, almost 5 years ago. We also had some pretty hilarious memories from that night as well! After we ate, we walked to the car which was a few of blocks away and as we walked I smiled at a man on the street (I like to smile, what’s wrong with that?!), then he spat at me “what are you smiling at?” Uh oh. I quickly looked away as Adam and I kept walking. I realized the guy was following us a block later and I panicked! Adam whispered to make a run for it on the count of 3. One. Two. Three. Sprinting for the car, the guy starts yelling and chases us as I’m about to have a heart attack. As we jump into the car, I slam the door on my foot. It’s funny looking back on it now because after the whole ordeal, Adam asked me out and we go back to the same place every year on our anniversary.
For the Melbournians, the place is called Hwaro Korean BBQ in the CBD on Little Bourke Street. The food is amazing! We always order the Beef Bulgolgi and the Raspberry Wine (the ultimate treat!). The beef bulgolgi is a must have and I’ve created my own version here using healthier ingredients. I like to use organic grass fed beef in this recipe because the fat is better quality. There is more omega 3 essential fatty acids & 2-3 times more conjugated linoleic acid (a type of polyunsaturated fat shown to have antioxidant properties) in grass fed cattle compared to their grain fed counterparts.
Korean Bibimbap with Beef Bulgolgi
400gm organic beef ribeye
1/4 red cabbage, shredded
2 cups mushrooms, chopped (oyster or button)
2 carrots, cut into matchsticks or grated
300gm baby spinach (wilted)
1 1/3 cups brown rice
1/2 cup tamari
1 nashi pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, finely sliced
1 tablespoon fresh ginger, grated
2 tablespoons brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
1 tablespoon paprika
1/4 teaspoon ground black pepper
2 spring onions, thinly sliced
Combine all marinade ingredients in a large bowl and add in thinly sliced beef (a little bit of fat on the beef is ok – it adds lots of flavour). Leave to sit for an hour to marinate or leave overnight covered in the fridge.
Fill a medium sized saucepan with water until 2/3 full. Bring to boil on the stove and add in brown rice. Cook for 20-25 mins until tender (or as per packet instructions).
Meanwhile, heat a fry pan on medium heat with a tablespoon of olive oil. Add in red cabbage and mushrooms and cook for 5-7 mins until softened, stirring occasionally. Remove from pan and set aside.
In the same pan, crank the heat up a little (near maximum heat) and add in sliced beef. Ensure not to put too much of the marinade in the pan as it will boil – you want it to really sear the beef and render the fat down. Once the fat has been rendered, add in the rest of the marinade sauce.
To assemble the dish: equally portion out the rice into large bowls. Place carrot, wilted spinach, cabbage and mushroom mix and beef on top of the rice. Drizzle with a bit of the sauce from the pan. Serve with a fried organic egg on top if you like.
Love Stace x