You could hardly call this authentic, but there is something about the simplicity of marinated, ginger infused baked veg, thinly sliced beef, and some Kim chi served over a heaping mound of sticky sushi rice. As my first foray into bibimbap, I found the traybake version very easy, and I used the same tray and marinade for both veg and meat batches. Some crunchy bean sprouts added texture and you could very well fry an egg or two to top your bowl.

Ingredients:

Veg- mix of carrots, zucchini, mushroom, onion

300g Thinly sliced beef – available at specialty butchers

1 block firm tofu

Kim chi

3/4 cup sushi rice

Bean sprouts

1/4 cup Green onion sliced

For the marinade:

3/4 cup soy sauce

1 tablespoon kecap manis

3 tablespoons sesame oil

2 tablespoons rice wine vinegar

Splash of cooking sake (optional)

1 tablespoon grated ginger

1 tablespoon coconut oil

1 tablespoon sugar (optional)

Directions:

Make the marinade by adding all ingredients. Reserve half the marinade and add it to meat in a bowl and return to refrigerator to marinade for an hour or so.

Preheat oven to 400F. Place the chopped vegetables and cubed tofu in a bowl and add remaining marinade. Stir to combine and turn out onto a parchment lined baking tray. Spread veg and tofu out so they have lots of space. Bake for 25 minutes.

Meanwhile, make sushi rice according to package directions (I usually add a teaspoon of salt, a teaspoon of sugar and a teaspoon of rice vinegar).

When vegetables are done place in a bowl and use the same tray to bake the meat. If you don’t mind washing extra surfaces, you could also bbq it. Bake for 10 minutes- it shouldn’t take too long.

Place remaining ingredients on a tray and serve allowing guests to serve themselves. Top with a fried egg.