Korean bibim guksu bowl

Ingredients

• Half a carrot, sliced julienne
• 4 spring onions, sliced lengthways
• Handful of bean sprouts
• 70g sautéed mushrooms
• Handful of green beans
• 100g minced beef
• 200g boiled rice noodles
• 1 egg
• Sesame seeds to sprinkle
• 2 tbsp Sun Hee Doenjang
• 1 tbsp Sun Hee Gochujang
• 2 tbsp light soy sauce
• 1 tbsp mirin
• 1 tbsp cooking oil
• Water

To serve:

• Sun Hee Kimchi

Method

Bibim guksu is a spicy noodle salad bowl that's similar to bibimbap (Korean rice bowl). The beef is cooked in a spicy blend of gochujange (a Korean red chilli paste mix) and mirin, and is used to top the noodles and vegetables, finished with a fried egg and a sauce flavoured with doenjang (fermented soybean paste).

First, add the oil to a medium hot pan before adding the minced beef, Sun Hee Gochujang paste, mirin and salt to taste.

Cook for 2 minutes then sprinkle over some water. Cover and cook for another 7-8 minutes. Set aside once cooked.

To make the sauce, in a medium hot saucepan add the Sun Hee Doenjang paste, light soy sauce and two tablespoons of water.

Mix together well until it forms a runny and set aside for later.

To assemble the bowl, add the cooked rice noodles at the centre and add the carrots, spring onions, bean sprout, sautéed mushrooms, green beans and cooked beef mince around them.

Fry the egg and place it in the centre, on top of the noodles.

Serve hot with the sauce you made earlier, and sprinkle with sesame seeds. Serve alongside a dish of Sun Hee Kimchi.

Our thanks to Sun Hee for providing this recipe. Sun Hee are specialists in Korean cuisine, their products are availble from large supermarkets or online at The Asian Cookshop.

Visit our Korean recipe section for more cooking ideas, including Korean BBQ chicken and homemade kimchi.