Beef and Eggplant Sticky Rice Bowls
Bibimbap, the Korean rice dish traditionally served in a hot stone bowl, inspired this happy equilibrium of contrasting flavours. The secret to the recipe’s success? Tender eggplant and grilled sweet-and-spicy beef, built atop a base of sticky rice and piled high with bean sprouts, cilantro and lime for a bright, fresh kick.
Ingredients
- 2 cups (430 g) Calrose rice (sushi rice), rinsed and drained
- 2 1/2 cups (625 ml) water
- 1/2 tsp salt
- 1 lb (450 g) Chinese eggplant (about 2 long eggplants), diced
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 ml) soy sauce
- 3 tbsp (45 ml) hoisin sauce
- 3 tbsp (45 ml) lime juice
- 2 tbsp (30 ml) water
- 1 tbsp (15 ml) fish sauce
- 1 tbsp cornstarch
- 1 lb (450 g) medium ground beef
- 1 tbsp (15 ml) olive oil
- 2 tbsp fresh chopped ginger
- 2 cloves garlic, chopped
- 1 bird’s eye chili pepper, seeded and chopped
- 2 cups (150 g) bean sprouts
- 4 green onions, thinly sliced
- 1 cup (30 g) cilantro leaves
- 1 lime, quartered
Instructions
- In a saucepan, bring the rice, water and salt to a boil. Stir, cover and cook over low heat for 25 minutes or until the liquid is completely absorbed. Let rest, covered, for 5 minutes.
Bibimbap, the Korean rice dish traditionally served in a hot stone bowl, inspired this happy equilibrium of contrasting flavours. The secret to the recipe’s success? Tender eggplant and grilled sweet-and-spicy beef, built atop a base of sticky rice and piled high with bean sprouts, cilantro and lime for a bright, fresh kick.