Bibimbap
Bibimbap is a Korean rice dish topped with assorted vegetables, beef, and a fried egg, served with gochujang sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| White Rice (short-grain, cooked) | 2 | Cup |
| Beef (thinly sliced) | 500 | Grams |
| Soy Sauce (for marinating beef) | 4 | Tbsp |
| Sesame Oil (for marinating beef) | 2 | Tbsp |
| Sugar (for marinating beef) | 1 | Tbsp |
| Garlic (minced) | 3 | Clove |
| Spinach (blanched) | 300 | Grams |
| Carrot (julienned) | 2 | Count |
| Zucchini (julienned) | 1 | Count |
| Bean Sprouts (blanched) | 200 | Grams |
| Shiitake Mushrooms (sliced) | 150 | Grams |
| Egg (fried) | 5 | Count |
| Gochujang (Korean chili paste) | 5 | Tbsp |
| Sesame Seeds (toasted) | 2 | Tbsp |
| Green Onion (chopped) | 2 | Count |
Instructions
- Marinate the beef with soy sauce, sesame oil, sugar, and minced garlic for at least 30 minutes.
- Cook the marinated beef in a pan over medium heat until fully cooked.
- Blanch the spinach and bean sprouts separately, then squeeze out excess water.
- Sauté the carrots, zucchini, and shiitake mushrooms separately in a bit of sesame oil until tender.
- Fry the eggs sunny side up.
- Assemble the bibimbap by placing a portion of rice in each bowl, then arrange the beef, vegetables, and fried egg on top.
- Add a tablespoon of gochujang on top and sprinkle with toasted sesame seeds and chopped green onions.
- Mix everything together before eating.
Prep
- Marinate beef for at least 30 minutes.
Kitchen equipment
Rice CookerMandoline SlicerKorean Gochujang