Venison Bibimbap

Venison Bibimbap
Venison Bibimbap

Venison Bibimbap

Bibimbap is one of the best known Korean dishes, and translates to mixed cooked rice.
Traditionally it is a rice bowl, with a range of seasoned sautéed vegetables and usually marinated beef.
Rachel Green has added her own twist on this dish, using venison loin, which combines perfectly with the spicy Sriracha sauce.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Korean
Servings 2 people


  • 150 g Venison loin trimmed
  • 1 Tbsp Soy sauce
  • 100 g Basmati rice rinsed
  • 1 Tsp Sesame oil
  • 150 g Tender stem broccoli
  • 50 g Mangetout
  • 1 Carrot peeled and ribboned
  • 3 Spring onions shredded
  • Vegetable oil
  • Salt

For the seasoning sauce

  • 2 Tbsp Gochujang paste
  • 2 Tsp White miso
  • 1 Tbsp Mirin
  • 1 Tbsp Sesame oil
  • Juice of one lime
  • 2 Garlic cloves grated
  • 1 Tsp Fresh ginger grated
  • 1 Tbsp Soy sauce

To serve

  • 2 Eggs
  • Sriracha sauce
  • Toasted black and white sesame seeds
  • Red chilies chopped


  • Place the venison in a bowl, add the soy sauce and leave to marinate. 
  • Place the rice in a medium saucepan, cover with 200ml of water and season with a little salt.
  • Bring to a boil, cover and simmer for 8 minutes until most of the water has evaporated (if the rice starts to stick to the bottom, add a little more water). 
  • Remove from the heat, stir in a teaspoon of the sesame oil, cover again and leave to one side.
  • Meanwhile, prepare the seasoning sauce by whisking all the ingredients together in a bowl until well combined.
  • Trim the broccoli, trim and slice the mangetout on an angle, then blanch both vegetables and leave aside.
  • Heat a little vegetable oil in a large frying pan over a medium heat.
  • Shake any excess soy sauce off the venison and fry for 5-6 minutes until cooked rare and well browned. 
  • Place on a board and allow to rest for at least 5 minutes.
  • Add a little more vegetable oil to the frying pan and stir fry the broccoli and mangetout along with a tablespoon of the seasoning sauce for about 45 seconds.
  • Remove and keep warm on a plate while you stir fry the carrot ribbons for 30 seconds.
  • Remove the carrot from the pan and fry the eggs until the whites turn crispy.
  • Slice the venison and place on top of a generous serving of the cooked rice with the stir-fried vegetables, shredded spring onion and carrot ribbons.
  • Drizzle with the seasoning sauce and place the fried eggs on top, with the Sriracha sauce, toasted sesame seeds and red chilies.
  • Serve with any remaining seasoning sauce and a little chili oil. 
Keyword Venison