This tasty dinner is packed full of immune boosting vegetables – no doubt helpful as a second lockdown looms. Add some chillies or Siracha for an extra kick.
Serves 2
Total Time
1 Hour
200g of sushi rice
400ml of water
1 tbsp of sesame oil
2 tbsp of sunflower oil
150g of spinach
1 courgette, thinly sliced
1 large carrot, finely julienned
100g of beansprouts
6 spring onions, shredded
100g of shiitake mushrooms, thinly sliced
1 corn on the cob
2 free-range egg yolks
300g of rump steak, finely chopped
Sea salt and freshly ground black pepper
1 tbsp of black or white toasted sesame seeds, to serve
For the sauce
6 tbsp of gochujang
3 tbsp of Korean or Japanese soy sauce
1 tbsp of rice wine vinegar
2 tbsp of sesame oil
1½ tbsp of caster sugar
Step 1

Put the rice and water in a large saucepan with a good pinch of salt. Cover, bring to a simmer and cook for 12 minutes. Take off the heat and steam (lid on) for 10 minutes.

Step 2

Gently heat the sauce ingredients in a small saucepan until emulsified. Set aside.

Step 3

Mix together the sesame and sunflower oils. Heat a large wok or frying pan over a high heat, add 1 tbsp of the oil mix and add half the spinach with a pinch of salt. Cook briefly until wilted, then remove and drain on kitchen paper, squeezing out any liquid. Repeat with the remaining spinach. Add another splash of oil and briefly fry the courgette until golden. Remove and set aside. Repeat this process with the carrot, beansprouts, spring onions and shiitake mushrooms. Rub the sweetcorn cob with oil, salt and pepper, then brown in the pan until the kernels start to char.

Step 4

Heat two stone bibimbap dishes or a wok on the hob until smoking hot. Place the stone dishes on a heatproof surface (if using). Brush the insides of the dishes (or hot wok) with the remaining oil and add the rice. Group vegetables around the edge, put the raw meat in the middle, then the egg yolks and 2 tbsp of the sauce for each serving. Top with sesame seeds. Mix the sauce into the rice at the table with a spoon.

Recipes taken from Restore by Gizzi Erskine, available 29th October (£25, HQ). Photography by Issy Croker.

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