Bibimbap with Charred BBQ Lamb & Kimchi Bibimbap with Charred BBQ Lamb & Kimchi

Bibimbap with Charred BBQ Lamb & Kimchi

Recommend this recipe

Share this recipe:

Recipe by Dan Cruickshank. This South Korean inspired dish has been created by chef Dan Cruickshank. He picked up this dish on his travels in Seoul and is a lunch time showstopper or ideal for a light dinner.

Preparation: 10 mins 
Cooking: 10 mins
  • 250g Diced Lamb Leg. Ask your butcher. Alternatively marinate a whole leg of lamb and BBQ for a more authentic Korean taste. 2.5kg leg would take about 2 hours in the centre of a hot BBQ. Basting every 20 minutes with extra marinade.
  • 50ml Soy Sauce
  • 25ml Sesame Oil
  • 2 Tbsp Brown Sugar
  • 3 Tbsp Gochujang Paste
  • 4 Cloves Garlic Diced
  • 1 cup Brown Rice
  • 2 Pak Choi
  • Finely Sliced Carrot
  • 200g Tender Stem Broccoli
  • 2 Free Range Eggs
  • Toasted Sesame Seeds
  • Finely Sliced Scallion
  • Kimchi (I used kimchi I buy from a restaurant if you don’t have the time or patience to ferment your own)
  • Salt/ Pepper to taste
  • Add your diced lamb to the soy, sesame, brown sugar and garlic. Allow to marinate for 1 to 3 hours. If using a whole leg, marinate and BBQ over your hot coals
  • In a hot pan with sesame oil quickly char the tender stem and set aside.
  • Using the same pan, add another spoon of oil and remove lamb from the marinade. Cook lamb until browned. About 10 minutes .
  • Cook the brown rice as packet indicates. 1 cup of rice to 1.5 cup water. Bring to a boil. Cover with a lid and allow to simmer for 35 minutes. Switch off heat and leave lid to steam rice for a further 15 minutes.
  • To assemble. In 2 large bowls split your brown rice. Add your lamb beside. Lay over your tenderstem broccoli. Garnish with finely sliced scallion. Thinly sliced carrots and a fried egg. Scatter your toasted sesame seeds on top and finish with a spoon of kimchi on the side.
  • Don’t be alarmed. This is a dry dish and not swimming in sauce. But some fermented hot sauce on the side won’t go amiss.

Recommend this recipe