Bibimbap
Takes 60 minutes | Serves 4 |
Bibimbap is a classic Korean dish featuring a colorful array of seasoned vegetables, meat, and an egg served over rice, mixed with spicy gochujang sauce. It's a versatile and customizable meal, perfect for using up leftover vegetables.
Ingredients
- 3 cups short grain rice
- 225 g thinly sliced tender beef
- 1.5 tablespoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons
- 2 teaspoons rice wine
- 2.5 teaspoons
- 1 tablespoon
- some
- 225 g
- 225 g spinach
- 140 g
- 115 g
- 140 g
- some
- some salt
- 4
- some cooking oil
- 4 tablespoons gochujang
- 1 tablespoon water
Steps
- Cook the rice without soaking, using slightly less water than usual for drier rice.
- Cut beef into thin 2-inch strips. Mix with soy sauce, sugar, sesame oil, rice wine, scallion, garlic, sesame seeds, and pepper. Marinate for 20 minutes. Sauté in a skillet for 2-3 minutes over high heat.
- Blanch bean sprouts for 1 minute, shock in cold water, drain. Toss with garlic, sesame oil, sesame seeds, and salt.
- Blanch spinach until wilted, shock in cold water, squeeze out water, chop. Toss with scallion, garlic, sesame oil, sesame seeds, and salt.
- Slice cucumbers, salt for 10-15 minutes, squeeze out liquid. Toss with scallion, garlic, sesame oil, sesame seeds.
- Thinly slice mushrooms and carrots. Sauté each in oil for 1-2 minutes, season with salt.
- Mix gochujang, sugar, sesame oil, and water. Adjust sugar to taste.
- Fry eggs to your liking. Place warm rice in bowls, top with vegetables, beef, and egg. Sprinkle with sesame seeds and drizzle with sesame oil. Serve with Bibimbap Sauce.
Preparation
Meat
Vegetables
Bibimbap Sauce
Assembly
Nutritional Information
0 calories per serving