South Korea / Main
Bibimbap
Rice under separately cooked vegetables, meat and an egg, mixed with gochujang right before eating.
Ingredients
- Cooked short-grain rice600 g
- Beef, in thin strips250 g
- Spinach200 g
- Soybean sprouts150 g
- Carrot, julienned1
- Shiitake mushrooms150 g
- Eggs4
- Gochujang4 tbsp
- Sesame oil3 tbsp
- Soy sauce2 tbsp
- Garlic3 cloves
- Sesame seedsto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Marinate the beef in soy, garlic and a spoon of sesame oil for twenty minutes.
Blanch the spinach for thirty seconds, squeeze it dry and dress with sesame oil and a pinch of salt. Boil the sprouts three minutes and dress them the same way, with garlic.
Fry the carrot and the mushrooms separately, a couple of minutes each, seasoning each on its own. No need to wash the pan in between.
Sear the beef over a high flame for two minutes. Fry the eggs separately, leaving the yolks runny.
Divide the hot rice between bowls, arrange the vegetables and beef in sections, and top with an egg and a spoon of gochujang. Each person does the mixing.
