Venison Bibimbap
Bibimbap is the most well known Korean rice dish. A bowl of white rice topped with various delicious components served with tasty gochujang sauce. Garlic & ginger soy venison is the star of this bibimbap. A healthy well-balanced one bowl dinner recipe.
Ingredients
Venison:
- 500 g New Zealand farm raised venison mince
- 3 tbsp cooking oil
- 2 cm cube fresh ginger chopped
- 2 cloves garlic crushed
- 2 tbsp Lee Kum Kee premium soy sauce
- 1 tbsp Lee Kum Kee pure sesame oil
Spinach namul and Bean sprout namul
- 120 g baby spinach wilted
- 100 g bean sprouts blanched
Namul seasoning
- 1 tsp garlic minced
- 1 tbsp spring onion chopped
- 1 tbsp Lee Kum Kee premium soy sauce
- 1 tbsp Lee Kum Kee pure sesame oil
- 2 tbsp FreshLife sesame seeds lightly toasted
Shiitake mushrooms
- 100 g fresh shiitake mushrooms or portobello mushrooms sliced
- 1 tbsp Lee Kum Kee pure sesame oil
- salt to taste
- 1 large carrot julienned
- 50 g snow peas or green beans blanched
- 2 spring onions sliced
- 4 tbsp Kimuchi
- 4 fresh egg yolks optional
Gochujang Sauce:
- 4 tbsp Gochujang
- 2 tbsp Lee Kum Kee premium soy sauce
- 2 tbsp Lee Kum Kee pure sesame Oil
- 1 tbsp sugar
- 1 tbsp DYC white vinegar
- 1 tbsp FreshLife sesame seeds lightly toasted
- 4 portions cooked white rice
- Extra FreshLife sesame seeds
Instructions
- Venison: Heat the cooking oil in a wok. Cook the venison mince until almost done. Add the garlic and ginger and continue to cook. Once the garlic is cooked, add the soy sauce and sesame oil. Cook the venison until the soy sauce has almost disappeared. Set aside.
- Namul : place wilted spinach and the blanched bean sprouts in two separate bowls. Combine garlic, soy sauce, sesame oil and sesame seeds in a small bowl to make the namul seasoning. Mix half each of the namul seasoning to the prepared spinach and the bean sprouts. Set aside.
- Mushrooms: Stir-fry sliced mushrooms with sesame oil. Season with salt.
- Gochujang sauce : In a small bowl, combine all the gochujang sauce ingredients.
- Bibimbap : In individual bowls, place rice. Arrange venison, namul, mushroom, carrot, snow peas, kimuchi and spring onions on top of rice. Drop a raw egg yolk in the middle of each bowl if using. Serve with the gochujang sauce and a sprinkle of sesame seeds.
Notes
Tried this recipe?Let us know how it was!
We’ve tried with chicken mince too and swapped the toppings for variety.
[…] Serve your spinach namul with bibimbap. […]