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Bibimbap
Created by: Howcan Team
Ingredients
- 2 cups cooked short-grain rice
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup bean sprouts
- 1 cup spinach
- 1/2 pound beef, thinly sliced
- 4 eggs
- 4 tablespoons vegetable oil
- 4 tablespoons gochujang (Korean red chili paste)
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a small bowl, mix 4 tablespoons of gochujang with 2 tablespoons of sesame oil and set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the beef and cook until browned. Season with salt and pepper. Remove from the skillet and set aside.
- In the same skillet, add 1 tablespoon of vegetable oil and sauté the carrot and zucchini until tender. Season with salt and pepper. Remove from the skillet and set aside.
- Blanch the bean sprouts in boiling water for 1-2 minutes, then drain and season with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Set aside.
- Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Season with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and minced garlic. Set aside.
- Fry the eggs sunny-side up or over easy in the remaining 1 tablespoon of vegetable oil.
- To assemble the bibimbap, divide the cooked rice among 4 bowls. Arrange the beef, carrot, zucchini, bean sprouts, and spinach on top of the rice. Place a fried egg on top of each bowl. Serve with the gochujang sauce on the side.
- Mix everything together before eating. Enjoy!
Bibimbap is a traditional Korean dish that translates to "mixed rice." It originated in the Jeonju region during the Joseon Dynasty. This colorful and flavorful dish features a bed of warm rice topped with an assortment of sautéed and seasoned vegetables, gochujang (red chili paste), soy sauce, and a fried egg. The ingredients are beautifully arranged in a bowl and mixed together before eating. Some renowned chefs, like Yoo Hyeon-sook, have elevated bibimbap to an art form, creating visually stunning presentations. While bibimbap can be found in many Korean restaurants worldwide, the best versions are often found in Jeonju, where it all began.
60 min
4
550 calories
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