Steak Bibimbap

Serving Size 2

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: Crazy Korean Cooking

  • 1 package Nasoya Gochujang Plantspired Steak 
  • 1 cup shiitake mushrooms, pan fried
  • 1 cup bean sprouts, blanched and marinated 
  • 2 cups baby spinach, blanched 
  • 2 cups short grain rice, prepared
  • 1 medium carrot, spiralized and sauteed 
  • 1 medium cucumber, sliced thinly 
  • Nasoya Mild Kimchi, to serve 
  • Sesame seeds, to garnish 
  • Green onions, to garnish, 
  • Edible flowers, to garnish 

Sauce

  • 2 tbsp gochujang
  • 1 tbsp garlic
  • 1 tbsp sugar sub honey
  • 1 tbsp plum syrup sub ½ tbsp brown sugar and ½ tsp lemon juice
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar

Preparation

  1. To blanch the spinach: To salted boiling water, add trimmed spinach for 3 minutes. Transfer to a strainer and immediately rinse with cold water. Squeeze out excess water.
  2. To blanch the bean sprouts: To salted boiling water, add bean sprouts for 5 minutes. Transfer to a strainer and rinse with cold water.
  3. Prepare remaining ingredients: saute shiitake mushrooms, saute carrots, prepare rice.
  4. To prepare the sauce: In a small dish, add the gochujang, garlic, sugar, plum syrup (or brown sugar and lemon juice), sesame oil and rice wine vinegar. Mix together until combined

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