Have you tried korean food before? If you haven’t then you are missing out. For those of you who don’t know what bibimbap is, it’s a korean rice bowl topped with some vegetables, meat and served with a special gochujang sauce. Try it out!
Ingredients:
- 3 cups of short grain rice
- 1 bunch spinach
- 8 ounces of beef rib eye sirloin or you can use shitake mushrooms if you want it to be a vegetarian dish
- 2 korean cucumbers
- 16 ounces of soy bean sprouts
- 2 small zucchinis
- 2 or 3 scallions
- Vegetable or canola oil
- Soy sauce
- 4 eggs
- Salt
- Pepper
- 2 medium carrots
- 5 tsps minced garlic
- 2 cups boiled gosari
For the Sauce:
- 4 tbsp of Korean red chilli paste
- 3 tbsp water
- 1 tbsp sesame oil
- 1 tbsp sugar
Cooking Procedure:
- First, you need to cook the rice. Using a rice cooker is easy. All you have to do is follow the directions on the package and use a little less water. The rice of the bibimbap needs to be a little dry to get the best results.
- For the bibimbap, you;ll need to cut the beef into 2 inch long strips. In a bowl, mix in the soy sauce, sesame oil, rice wine, sugar, chopped scallions, minced garlic, sesame seeds and the pepper. Marinate it for about 20 minutes and make sure that everything is mixed well together. After it’s well mixed, saute it on a skillet for 3 minutes and put the heat on high.
- Cut the gosari into 2 inch lengths. Season it with soy sauce, minced garlic, sesame seeds, sesame oil, and some pepper. Let it sit for 10 minutes. After everything is marinated, saute with the vegetable oil for about 5 minutes then set it aside.
- For the soy bean sprouts, boil 1 cup of water with a tsp of salt. Add the bean sprouts into the water and boil it for 3 minutes. Drain the water, then let it sit in cold water to stop it from getting over cooked. Drain it again, then put in the minced garlic, sesame oil, sesame seeds and some salt and pepper to taste.
- For the spinach, blanch it in some boiling water with a pinch of salt and wait for it to wilt. Let it boil for 40 seconds then drain it quickly. Let it sit in cold water for a few seconds then squeeze out the water. Cut the spinach into 3 inch lengths then put in the scallion, minced garlic, sesame oil, sesame seeds and some salt and pepper to taste.
- For the cucumbers, cut them into half lengthwise and then thinly slice them crosswise. Add a sprinkle of salt generously and set it aside for 15 minutes. Squeeze out the liquid and then put in the scallion, minced garlic, sesame oil and sesame seeds.
- For the zucchinis, cut them the same way as the cucumbers and then let it sit for 15 minutes. Squeeze out the liquid by hand and add the chopped scallion, garlic, sesame seeds and sesame oil. Lightly saute it on a skillet then let it cook for 2 minutes over medium heat.
- For the carrots, cut them into thin matchstick sizes. Saute it lightly on a non stick skillet for 2 minutes and then sprinkle in some salt and pepper to taste.
- For the sauce, combine all the ingredients into a small bowl and mix it thoroughly.
- When you’re going to assemble everything, place the cooked rice in a large bowl, then neatly arrange all the vegetables and the beef on top of the rice. Pour in some sesame oil over and top with a fried egg and serve it with the sauce.
Useful Tips:
If you can’t find any of the other ingredients like the gosari, you can find it in a korean market.