Authentic Asian Sauces

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Venison Bibimbap

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20mins

  • Cooking

    15mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

  1. Venison: Heat the cooking oil in a wok. Cook the venison mince until almost done. Add the garlic and ginger and continue to cook. Once the garlic is cooked, add the soy sauce and sesame oil. Cook the venison until the soy sauce has almost disappeared. Set aside. 
  2. Namul : place wilted spinach and the blanched bean sprouts in two separate bowls. Combine garlic, soy sauce, sesame oil and sesame seeds in a small bowl to make the namul seasoning. Mix half each of the namul seasoning to the prepared spinach and the bean sprouts. Set aside.  
  3. Mushrooms: Stir-fry sliced mushrooms with sesame oil. Season with salt.  
  4. Gochujang sauce : In a small bowl, combine all the gochujang sauce ingredients.   
  5. Bibimbap : In individual bowls, place rice. Arrange venison, namul, mushroom, carrot, snow peas, kimuchi and spring onions on top of rice. Drop a raw egg yolk in the middle of each bowl if using.  Serve with the gochujang sauce and a sprinkle of sesame seeds.