Bibimbap with grilled lamb and kimchi ketchup

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Try our healthier version of a Korean Bibimbap rice bowl. It is topped with vegetables, marinated lamb, a fried egg, and finished with a generous dollop of a sweet-spicy-savoury Bibimbap sauce.

Serves: 2

Time to make: 45 mins

Ingredients

More weights & measures

1 tablespoon reduced-salt soy sauce
2 teaspoons sesame oil
1 teaspoon brown sugarlight brown cane sugarX
1 clove garlic, finely chopped
130g lamb leg steak, diced 2cm (see tips)
¾ cup brown rice
¼ cup tomato purée
¼ cup kimchi
½ teaspoon maple syrup
2 cups finely sliced Swiss brown mushrooms
1 carrot, julienned
2 cups roughly chopped gai lan, spinach or silver beet leaves
1 cup broccoli florets
spray oil
2 eggs
2 teaspoons toasted sesame seeds, to serve

Instructions

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In a shallow bowl, combine soy sauce, 1 teaspoon of the sesame oil, brown sugar and garlic. Add lamb and stir to coat. Set aside to marinate.
In a pot, cover rice with 1 cup water. Bring to the boil, then reduce heat to low, cover and cook for 25 minutes, until rice is tender.
In a food processor, whizz tomato purée, kimchi and maple syrup, adding enough water to make a ketchup textured sauce.
Meanwhile, heat remaining teaspoon of sesame oil in a pan over a high heat. Add mushrooms and stir-fry until cooked. Remove from pan and set aside, keeping warm.
Add carrot to pan and cook, stirring, until tender – about 2 minutes. Remove from pan and set aside.
Steam or microwave broccoli and gai lan until tender. Remove from steamer or microwave and set aside.
Remove lamb from marinade. Discard marinade. In a pan, cook lamb over a high heat for 2 minutes, tossing until browned. Remove from pan and set aside, keeping warm.
Spray pan with oil and fry eggs over a medium-high heat until cooked to your liking.
To assemble, divide rice between 2 large, wide bowls. Top with vegetables, lamb, kimchi ketchup and egg. Garnish with sesame seeds and serve with extra kimchi, if desired.

Variations

Make it vegan: Use tofu instead of lamb, omit egg and check kimchi is vegan.

If you’re planning to make Wednesday and Thursday night’s Spicy lamb soup and Kimchi fried rice, cook 2/3 cup extra rice and 2 extra lamb steaks totalling 200g (keep whole and pan fry). Set these aside to make cooking the other dishes quick.

HFG tip

Make extra kimchi ketchup – it will keep in the fridge for two weeks.

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Nutrition Info (per serve)

Calories 601 cal

Kilojoules 2510 kJ

Protein 32 g

Total fat 21 g

Saturated fat 4 g

Carbohydrates 65 g

Sugar 11 g

Dietary fibre 9 g

Sodium 630 mg

Calcium 120 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.