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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
- 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.
- 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).
- 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
- 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