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Extra Kimchi Korean Bibimbap
Created by: Howcan Team
Ingredients
- 2 cups cooked white rice
- 1 cup extra kimchi
- 1 pound beef (sirloin or ribeye), thinly sliced
- 4 eggs
- 1 cup spinach
- 1 cup bean sprouts
- 1 carrot, julienned
- 4 shiitake mushrooms, sliced
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 4 tablespoons gochujang (Korean red chili paste)
- 4 tablespoons vegetable oil
- Salt and pepper to taste
- Toasted sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- In a small bowl, mix the beef with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and half of the minced garlic. Let it marinate for 15 minutes.
- In a separate bowl, mix the spinach with 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and half of the minced garlic. Set aside.
- Blanch the bean sprouts in boiling water for 1-2 minutes, then drain and rinse with cold water. Squeeze out excess water and mix with 1 teaspoon of sesame oil and a pinch of salt. Set aside.
- Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the marinated beef and cook until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add another tablespoon of vegetable oil and sauté the julienned carrots with a pinch of salt until slightly softened. Remove from the pan and set aside.
- Using the same pan, add the remaining vegetable oil and sauté the shiitake mushrooms with a pinch of salt until tender. Remove from the pan and set aside.
- In a separate non-stick pan, fry the eggs sunny-side up or to your desired doneness.
- To assemble the bibimbap, divide the cooked rice among 4 bowls. Arrange the marinated beef, extra kimchi, sautéed vegetables, and spinach around the rice. Top each bowl with a fried egg and garnish with toasted sesame seeds and sliced green onions.
- Serve the bibimbap with gochujang on the side for diners to mix in according to their desired level of spiciness.
- Enjoy the extra kimchi Korean Bibimbap!
Korean Bibimbap, a beloved dish with a rich history, is a colorful mix of rice, vegetables, meat, and a spicy gochujang sauce. The name "bibimbap" translates to "mixed rice," reflecting the dish's preparation method. Originating from the Jeonju region in South Korea, this flavorful dish has been enjoyed for centuries. The best Bibimbap can be found in Jeonju, where skilled chefs meticulously arrange the ingredients in a hot stone bowl, creating a delightful sizzle. The key to a perfect Bibimbap lies in the quality of ingredients and the balance of flavors. Extra kimchi adds a delightful kick, elevating the dish to new heights.
50 min
4
450 calories
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