Bibimbap (Recipe)

(The picture is the home-made Bibimbap that I made myself!)


Ingredients :  (for 2 people)


Meat and meat sauce : 

- 100g beef mince
- 15ml soy sauce
- 15ml sesame oil
- 1 tsp sugar
- 1/4 tsp minced garlic

Vegetables and other : 

- 250g spinach
- 350g bean sprouts
- 100g shiitake mushrooms
- 120g carrots
- Korean rice (or asian sticky round rice if you don't have Korean rice)
- 2 eggs
- Seasoned Korean seaweed (long thin cut)

Bibimbap sauce : 

- 15ml gochujang (Korean red chilli pepper paste) [you can adjust the dose depending on if you like spicyness or not]

- 10ml sesame oil
- 10mg Sugar
- 10ml water
- 10ml toasted sesame seeds
- 1 tsp rice vinegar
- 1 tsp minced garlic


Ustensils :

- A wok
- A bowl for bibimbap
- A spoon to eat the bibimbap



Instructions : 


1. Prepare and cook ingredients as below:

- For meat, mix the beef mince with the meat sauce listed above. Marinate the beef mince for about 30 mins in the fridge.

- Cook the rice in boiled water
- Boil some water and cook the bean sprouts and spinach in boiled water
- Peel and cut the carrots, in long thin cut.
- Add some sesame oil in a wok (or frying pan if you don't have a wok) and cook the carrots in the wok from medium to high heat for about 2 or 3 mins. The carrots still have to be a little crunchy for the Bibimbap.

- Clean / rinse the shiitake mushrooms. No need to peel them, the shiitake mushroom's skin is edible. The "tail" of the mushroom is edible as well. No need to cut it

- Add some sesame oil in the wok and cook the mushrooms from medium to high heat until they're all cooked (takes from 2 to 3 mins)

- Make fried eggs

- Take the marinated beef mince out of the fridge and cook it in the wok (with sesame oil added) from medium to high heat, for about 3 to 5 mins.

- Mix the bibimbap sauce ingredients in a bowl.


- Put the rice in a bowl, and add the meat, assorted vegetables, seasonned seaweed, Bibimbap sauce, and the egg on top of it all. Serve it.

- Mix well the ingredients in the bowl and enjoy!



Site where I taken the recipe from :  mykoreankitchen.com