Nutrition Facts
2 servings
2
Lamb Bibimbap Recipe
Craving lamb bibimbap? Try this recipe.
For the lamb
250 Leg of lamb, slices or steaks
100 Basmati rice
250 Brown mushroom
1 Carrot
1 Zucchini
2 Egg
1 Black sesame seeds
1 Olive oil
1 Red onion
150 Rice vinegar
100 Sugar
1 Bay leaf
Pepper
For the marinade
100 Sweet soy sauce
Salt
Pepper
1 clove Garlic
2 Sesame oil
5 Lemon juice
5 Red chili paste
Directions
1
Prepare the pickled red onions the day before: boil the rice vinegar and sugar in a saucepan, then add the sliced onions, bay leaf, and peppercorns. Cook for 8 minutes. Place everything in an airtight jar and store in the fridge overnight.
2
Mix the marinade ingredients in a bowl. Cut the lamb into thin slices. Mix, cover, and let marinate for 1 hour in the refrigerator.
3
In a pot, heat the olive oil and add the sliced mushrooms, the carrot, and the zucchini cut into sticks. Let everything sauté on high heat for 10 minutes.
4
Cook the rice. Sauté the pieces of lamb until they are well caramelized and keep the marinade.
5
To finish, to serve, place the rice at the bottom of 2 bowls, add pickled red onions, carrots, zucchini, mushrooms, and pieces of lamb. Add the fried eggs at the last minute. Sprinkle everything with cilantro. Use the marinade to adjust the seasoning if necessary.
Ingredients
For the lamb
250 Leg of lamb, slices or steaks
100 Basmati rice
250 Brown mushroom
1 Carrot
1 Zucchini
2 Egg
1 Black sesame seeds
1 Olive oil
1 Red onion
150 Rice vinegar
100 Sugar
1 Bay leaf
Pepper
For the marinade
100 Sweet soy sauce
Salt
Pepper
1 clove Garlic
2 Sesame oil
5 Lemon juice
5 Red chili paste
Directions
Directions
1
Prepare the pickled red onions the day before: boil the rice vinegar and sugar in a saucepan, then add the sliced onions, bay leaf, and peppercorns. Cook for 8 minutes. Place everything in an airtight jar and store in the fridge overnight.
2
Mix the marinade ingredients in a bowl. Cut the lamb into thin slices. Mix, cover, and let marinate for 1 hour in the refrigerator.
3
In a pot, heat the olive oil and add the sliced mushrooms, the carrot, and the zucchini cut into sticks. Let everything sauté on high heat for 10 minutes.
4
Cook the rice. Sauté the pieces of lamb until they are well caramelized and keep the marinade.
5
To finish, to serve, place the rice at the bottom of 2 bowls, add pickled red onions, carrots, zucchini, mushrooms, and pieces of lamb. Add the fried eggs at the last minute. Sprinkle everything with cilantro. Use the marinade to adjust the seasoning if necessary.
Notes
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