Bibimbap with Charred BBQ Lamb & Kimchi

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Bibimbap with Charred BBQ Lamb & Kimchi

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This South Korean inspired dish has been created by chef Dan Cruickshank for the European Try Lamb campaign. Follow the campaign online at @TryLamb on Facebook and Instagram. Visit trylamb.ie for more information.

He picked up this dish on his travels in Seoul and is a lunch time showstopper or ideal for a light dinner.

Ingredients

  • 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

Instructions

  1. 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
  2. In a hot pan with sesame oil quickly char the tender stem and set aside.
  3. Using the same pan, add another spoon of oil and remove lamb from the marinade. Cook lamb until browned. About 10 minutes .
  4. 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.
  5. 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.
  6. 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.
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