Bibimbap (Korean Mixed Rice)
Ingredients: ground beef, soy sauce, sesame oil, brown sugar, minced garlic · 60 min cook time · 485kcal · $12.79
Ingredients
100g ground beef, 1Tbsp soy sauce, 1Tbsp sesame oil, 1tsp brown sugar, 0.25tsp minced garlic, 2Tbsp gochujang, 1Tbsp sesame oil, 1Tbsp brown sugar, 1Tbsp water, 1Tbsp roasted sesame seeds, 1tsp apple cider vinegar, 1tsp minced garlic, 250g blanched spinach, 350g blanched bean sprouts, 100g shiitake mushrooms, 120g carrots, 0.5tsp fine sea salt, 4servings cooked white rice, 4ea eggs, 2Tbsp cooking oil, 1pack Korean seasoned seaweed
Instructions
1. Add 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon brown sugar, and 1/4 teaspoon minced garlic to 100g ground beef. Mix well and marinate for about 30 minutes.
2. Prepare the bibimbap sauce by combining 2 tablespoons gochujang, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 tablespoon water, 1 tablespoon roasted sesame seeds, 1 teaspoon vinegar, and 1 teaspoon minced garlic. Mix thoroughly.
3. Prepare 250g seasoned spinach and 350g seasoned bean sprouts.
4. Julienne 120g carrots.
5. Slice 100g shiitake mushrooms.
6. Cut Korean seasoned seaweed into thin strips.
7. Heat cooking oil in a pan. Add the julienned carrots and 1/4 teaspoon salt. Stir-fry until tender-crisp.
8. Heat cooking oil in the pan. Add the sliced shiitake mushrooms and 1/4 teaspoon salt. Stir-fry until cooked.
9. Heat cooking oil in the pan. Add the marinated ground beef and cook until browned and fully cooked.
10. Fry eggs (1 per serving) to your desired doneness.
11. Assemble the bibimbap: Place steamed rice in a bowl. Arrange the cooked beef, seasoned spinach, seasoned bean sprouts, stir-fried carrots, stir-fried shiitake mushrooms, and seaweed strips on top of the rice. Add the bibimbap sauce.
12. Top with a fried egg.
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