June 04, 2021
Korean Bavette Bibimbap
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)
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.
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.