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Korean Bibimbap
Created by: Howcan Team
Ingredients
- 2 cups cooked short-grain rice
- 1/2 pound beef (sirloin or ribeye), thinly sliced
- 1 cup julienned carrots
- 1 cup julienned zucchini
- 1 cup bean sprouts
- 1 cup sliced shiitake mushrooms
- 4 eggs
- 4 tablespoons vegetable oil
- 4 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon sugar
- Salt and pepper to taste
- Toasted sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, minced garlic, and sugar. Add the sliced beef and marinate for 15-20 minutes.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 3-4 minutes. Set aside.
- In the same skillet, add 1 tablespoon of vegetable oil and sauté the julienned carrots and zucchini until slightly softened, about 2-3 minutes. Season with salt and pepper. Set aside.
- In a separate pot, blanch the bean sprouts in boiling water for 1-2 minutes. Drain and rinse with cold water. Squeeze out excess water and toss with 1 teaspoon of sesame oil and a pinch of salt. Set aside.
- In the same pot, blanch the sliced shiitake mushrooms in boiling water for 3-4 minutes. Drain and toss with 1 teaspoon of sesame oil and a pinch of salt. Set aside.
- In a non-stick skillet, fry the eggs sunny-side up or over-easy. Set aside.
- Divide the cooked rice among 4 serving bowls. Arrange the cooked beef, sautéed vegetables, blanched bean sprouts, and shiitake mushrooms on top of the rice in separate sections.
- Place a fried egg on top of each bowl.
- In a small bowl, mix together 4 tablespoons of gochujang and 1 tablespoon of sesame oil to make the bibimbap sauce.
- Drizzle the bibimbap sauce over the ingredients in each bowl.
- Garnish with toasted sesame seeds and sliced green onions.
- Serve the bibimbap with extra bibimbap sauce on the side for those who want it spicier. Mix everything together before eating. Enjoy!
Korean Bibimbap is a traditional mixed rice dish that originated in the Joseon Dynasty. It is a colorful and flavorful combination of rice, vegetables, meat, and a spicy gochujang sauce. The name "bibimbap" translates to "mixed rice" in Korean, reflecting the dish's preparation method. Each ingredient is carefully arranged on top of the rice before being mixed together just before eating. This dish has its roots in Korean royal cuisine and has evolved over centuries to become a beloved staple in Korean households and restaurants worldwide. Today, Bibimbap can be found in numerous Korean restaurants, with variations in different regions and by different chefs. The best versions of Bibimbap can be found in South Korea, particularly in the bustling food markets of Seoul or in the traditional restaurants of Jeonju, where the dish is said to have originated. The key to a delicious Bibimbap lies in the freshness and quality of the ingredients, as well as the balance of flavors in the spicy sauce. While the classic Bibimbap includes vegetables like spinach, bean sprouts, and carrots, along with beef and a fried egg, there are also vegetarian and vegan versions available. Some alternative methods for making Bibimbap include using different types of meat or seafood, or even substituting the rice with noodles for a unique twist on the traditional dish. Whether enjoyed in a bustling Korean city or homemade with a personal touch, Bibimbap continues to be a beloved and iconic dish that showcases the vibrant flavors of Korean cuisine.
50 min
4
550 calories
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