Bibimbap with Charred BBQ Lamb & Kimchi

Bibimbap with Charred BBQ Lamb & Kimchi

Ingredients

250g Diced Lamb steak. Ask your butcher. Alternatively marinate a whole leg of lamb and BBQ for a more authentic taste. 2.5kg leg would take about 2 to 3 hours in the centre of a hot BBQ. Basting every 20 minutes with extra marinade. The leg is a lot leaner so if you prefer a juicier cut I'd suggest the shoulder. Plenty of fats and juices. This can be slow cooked for 5 hours at around 100 degrees. Once the meat falls off the bone I crisp it back up on a hot pan. Always works a treat. 
50ml Soy Sauce
25ml Sesame Oil
2 Tbsp Brown Sugar
3 Tbsp Gochujang Paste
4 Cloves Garlic Diced
1 cup Brown Rice
1 cucumber sliced
Finely Shaved Carrot
2 Free Range Eggs 
Toasted Sesame Seeds
Finely Sliced Scallion
Kimchi (I have a recipe up. It's time consuming. But once you make it, it will stay good for weeks. If you don't have the time, any good Korean restaurant will sell it) 
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. 

Quick cucumber salad. Slice cucumber. Add a little salt. Allow to sit for 5 minutes. Strain off excess liquid. 

To assemble. In 2 large bowls split your brown rice. Add your charred, roughly shredded lamb. Garnish with finely sliced scallion. Thinly shaved carrot. Use a vegetable peeler to shave them up nice and thin and a fried egg. Top with cucumbers. 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.

Traditionally served in a heavy, hot stone bowl. The rice and the meat continue to cook inside. A raw egg is cracked on top and cooked in the residual heat. I did use a traditional dolsot stone bowl for this recipe but only for an aesthetic look. 

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