Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Beef bibimbap


The name of this Korean classic means "mixed rice". Vegetables, meat, sometimes seafood, and egg are served on bowls of rice and mixed together just before eating and seasoned with a chilli paste.

You'll need

400 gm (2 cups) short-grain rice 3 tsp sesame oil, plus extra for drizzling 1 carrot, cut into julienne on a mandolin 2 garlic cloves, crushed 1 zucchini, cut into julienne on a mandolin 200 gm beef fillet, thinly sliced 2 tbsp soy sauce 180 gm (about 1 bunch) spinach, trimmed 120 gm (1½ cups) bean sprouts, trimmed 4 egg yolks To serve: thinly sliced spring onion and sesame seeds To serve: gochujang (see note)

Method

  • 01
  • Rinse rice under cold running water until water runs clear, transfer to a saucepan with 1 litre water and bring to the simmer over medium heat. Reduce heat to low, cover and steam until cooked through (15 minutes). Set aside.
  • 02
  • Meanwhile, heat 1 tsp of sesame oil in a large frying pan over high heat, add carrot and a third of the garlic and stir-fry for 1 minute, then season to taste, remove with a slotted spoon and set aside. Heat 1 tsp of the oil in pan, add zucchini and half the remaining garlic, stir-fry for 1 minute, then season to taste, remove with a slotted spoon and set aside. Heat remaining oil in pan, add beef and remaining garlic and stir-fry until browned and just cooked through (1-2 minutes). Add soy sauce and set aside.
  • 03
  • Blanch spinach to wilt, then drain, season to taste and drizzle with a little extra sesame oil.
  • 04
  • Divide rice among serving bowls, top with carrot, zucchini, beef, spinach, bean sprouts and egg yolks, scatter with spring onion and sesame seeds and serve hot with gochujang.

Note Gochujang is a Korean chilli paste. It's available from Asian grocers; if it's unavailable substitute another chilli sauce. The egg yolks are added raw, so use the freshest eggs - free-range and organic even better. If you're squeamish about raw yolk, fry the eggs instead. 


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Jun 2013

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes

recipes

Sparkling cherry crush

Fast summer dinners

recipes

Bullshot

Six fast noodle recipes

recipes

Tequila and sangrita

Spirulina Rush

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×