Marie Claire Australia — June 2017

marieclaire.com.au 177

SAUCE
2 tbsps gochujang or
chilli paste
1 tbsp sesame oil
1 tbsp apple cider vinegar

(^1) / 2 garlic clove, crushed
1 tbsp sesame seeds, toasted

1. Place the steak or tempeh
   in a bowl with the garlic,
   soy, sesame oil, sugar, salt
   and pepper and mix well.
   Refrigerate for 30 minutes
   to marinate. 2. Meanwhile,
   place the brown rice and 3∏
   cups of water in a saucepan

and bring to the boil.

Reduce the heat to low and

simmer, covered, for 20–25

minutes or until most of the

liquid has been absorbed.

Remove from the heat and

leave to steam for another

10 minutes with the lid on.

Set aside, but keep warm.

3. Heat the sesame or
   grapeseed oil in a non-stick
   frypan over medium-high
   heat and cook the steak for
   5 minutes (tempeh for 2–3
   minutes), or until browned.
   Remove from the pan, cover

and keep warm. 4. Using

the same pan over medium

heat, fry the mushrooms for

1–2 minutes in the beef or

tempeh juices until soft and

fragrant. Set aside. Fry the

onion for 1–2 minutes until

it just begins to colour. Add

the spinach and cook for

about 1 minute until wilted.

Stir through the sesame

seeds, then remove from

the pan and set aside.

Pour any pan juice onto the

steak or tempeh (this will

prevent the carrot from

Byron

bibimbap

colouring when cooked).

5. Return pan to the heat
   and fry the carrot for 1–2
   minutes or until it begins
   to soften. Remove from the
   pan and set aside. Place the
   sauce ingredients in a small
   jug and mix well. 6. Return
   the pan to medium heat
   and add a splash of olive
   oil. Fry the eggs until the
   whites are set and the yolks
   are runny. 7. Divide the
   brown rice among 4 bowls
   and arrange the meat
   or tempeh, mushrooms,
   spinach, carrot and bean
   sprouts in little mounds
   around the inside edge of
   the bowls, leaving space
   in the middle for the egg.
   Pour sauce over (or serve
   in individual dishes) and
   sit the egg on top.

ZUCCHETTI AND

MEATBALLS

SERVES 4

5-6 large zucchinis

oil, for frying

grated parmesan, to serve

(^1) / 2 cup basil leaves, to serve
MEATBALLS
500g pork or beef mince
1 white onion, finely diced
1 egg, lightly beaten
3 tbsps breadcrumbs,
soaked in^3 / 4 cup water
2 tbsps finely chopped
parsley leaves
1 tbsp spring onion,
thinly sliced
1 tbsp chopped dill fronds
SIMPLE RED SAUCE
2 tbsps grapeseed oil
1 white onion, diced
2 garlic cloves, crushed
2 cups (500g) passata
2 tbsps tomato paste
3 tomatoes, roughly chopped
90g mushrooms, sliced

1. Place the meatball
   ingredients in a bowl and
   mix by hand until well
   combined. Roll heaped

TIP

To eat bibimbap

the traditional Korean

way, stir together

so the egg breaks up

and looks a bit like fried

rice. Enjoy with a side

of kimchi.

LIFESTYLE