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  • Korean Bavette Bibimbap

    Korean Bavette Bibimbap recipe from Provenance Butcher
    Korean Bavette Bibimbap, recipe by Barry Horne
    Serves 4
    Ingredients:
    - Sticky rice (or any rice you like) x300g
    - Korean marinated bavette (click here to order) x750g
    - Kim Kong kimchi (click here to order) x100g
    - Egg yolks x4
    - Soy sauce x50ml
    Rice wine vinegar x50ml
    - Brown sugar x10g
    - Mixed greens to serve (Barry likes green beans, chicory leaf and spring onions)
    Method: 
    Start with curing your egg yolks as these take some time, mix together the soy, vinegar and sugar and whisk until the sugar is dissolved. Pour into a container and add your egg yolks gently, taking care not to break them. Let your egg yolks cure for 2-3 hours, after that time, they will firm up a lot.
    Cook your rice by using the absorption method; wash your rice first until the water runs clear, add your rice to a saucepan and cover with double the amount of water. Place on a high heat and bring to the boil, as soon as it is boiling, drop the heat down to a simmer and cover loosely with a lid and cook until most of the water has evaporated. Cover fully with the lid, turn the heat off and leave to steam for 5-10 mins. It's very important to never stir the rice at any point, until you're going to serve it.
    Cook your Korean marinated bavette, either on a BBQ, or in a pan, cook for 3-4 mins either side, or to your liking - the best way is to use a digital thermometer and cook to 50 degrees C, then leave to rest for at least 5 mins and it should come up by another 5 degrees C.
    To serve, place a portion of rice in a bowl and arrange your sliced bavette on the outside of the bowl and, going clockwise, add all your other elements; your kimchi, greens and spring onions. Place the egg yolk in the centre, along with a spoon of Kim Kong kimchi and serve.
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