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OAKEY PREMIUM WAGYU RUMP BIBIMBAP

Serves
4
Prep
15mins
Cook
40mins
DIFFICULTY
easy
Ingredients
  • 400g Oakey Premium Wagyu rump, finely sliced
  • 2 Tbsp tamari
  • 2 Tbsp Gochujang
  • 1½ cups short grain rice
  • 2 Tbsp mirin
  • 2 Tbsp rice vinegar
  • 2 tsp caster sugar
  • 1 red onion, very finely sliced
  • 4 cloves garlic, minced
  • 4cm piece ginger, grated
  • 2 Tbsp vegetable oil
  • 2 carrots, cut in batons
  • 2 small zucchini, cut in batons
  • 1 cup bean sprouts
  • 4 cups baby spinach
  • 4 egg yolks
  • finely sliced green shallots, toasted sesame seeds, sliced red onions and Gochujang sauce, to serve
Method
  • Toss the rump, tamari and Gochujang in a bowl, then set aside. Wash the rice thoroughly, then place in a saucepan with 2¼ cups cold water and set over a moderate heat. Cook until craters appear, then fit the lid and turn off the heat. Boil the mirin, vinegar and sugar, then sprinkle over the rice and mix gently.
  • Fry the onion, garlic and ginger in oil in a large frying pan over a moderate heat until softened, then add the beef and cook gently.
  • Spoon the rice into bowls, then top with the carrots, zucchini, sprouts, spinach and beef. Place an egg yolk on each, then top with shallots, sesame seeds, red onions and extra Gochujang sauce.
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