BibimBap 비빔밥 (Korean Mixed Rice Dish)

BibimBap 비빔밥 (Korean Mixed Rice Dish)

Ingredients:

2 bowls Cooked Rice

200 g Beef, cut into bite-sized pieces

2 handfuls Bean Sprouts

1 bunch Baby Spinach

1 small Zucchini, julienned

1 small Carrot, julienned

1 small Yellow Onion, sliced thinly

1 stalk Green Onion, sliced thinly

1 bunch fresh Oyster Mushrooms

1/4 cup Kimchi, cut into bite-sized pieces

1/2 Cucumber, julienned

2 Green Iceberg Lettuce Leaves, sliced thinly

2 Eggs, fried sunny-side-up *optional

Seasoned Laver, shredded

1/2 tbsp Roasted Sesame Seeds

Seasonings for Meat and Vegetables:

Soy Sauce

Cooking Wine

Asian Sesame Oil

Garlic, minced

White Sugar

Salt

ground Black Pepper

a little Cooking OIl

Bibmbap Sauce:

1/4 cup Red Pepper Paste (Gochujang)

1 tsp Brown Rice Vinegar

1/4 tsp Soy Sauce (JinGanjang)

1 tsp White Sugar

1 tsp Asian Sesame Oil

1/2 tsp Garlic, minced

Instructions:

Prepare the bibimbap sauce.

In a small bowl, mix all the ingredients for the sauce, and set aside.

Prepare the meat and vegetables.

Place the beef in a small bowl; season with 1/2 tsp soy sauce, ½ tsp cooking wine, 1/2 tsp sesame oil, 1/2 tsp garlic, a little sugar, and a pinch of salt and black pepper. Mix well, and set aside for 10 minutes to marinate.

Rinse the bean sprouts with clean water, and put them in a pot with a cup of water. Add 1 ts of salt. Cover, and cook for 20 minutes.

Drain the water and mix it with a few drops of sesame oil, and a pinch of salt. Set aside.

Rinse the spinach with clean water, and put in a pot of boiling water; stir for a minute.

Drain the water, and  rinse the spinach in cold water a few times; squeeze it lightly. Mix it with a pinch of salt, 1 tsp of soy sauce, 1/2 tsp minced garlic, and 1/2 tsp sesame oil. Set aside.

Sprinkle the zucchini with a pinch of salt. Mix well.

Then sauté them in a pan over medium heat. Remove from heat, and transfer on a small plate. Set aside.

Sauté the carrot in the same heated pan, sprinkle a little salt and black pepper. Remove from heat, and transfer on a small plate. Set aside.

In the same heated pan, sauté the onions, and green onions with a pinch of salt for a few seconds.

Remove from heat, and transfer on a small plate. Set aside.

Season oyster mushroom with a few drops of soy sauce, 1/2 tsp sesame oil, and 1 tsp sugar,

Sauté them in a lightly oiled heated pan. Remove from heat, and transfer on a small plate. Set aside.

In the same pan, stir-fry the marinated beef, until completely cooked. Set aside.

Then, fry the kimchi in a heated pan with a little oil for a few minutes. Remove from heat, and transfer on a small plate. Set aside.

Arrange all the prepared ingredients (beef and vegetables) on a platter.

In a large bowl, put 1 cup of cooked rice, and top it with the  prepared meat and vegetables. Arrange them attractively.

Place a sunny-side-up egg on top of the arranged toppings if you like.

Then put 1 spoonful of bibimbap sauce on top (depending on your taste).

Sprinkle with sesame seeds, and shredded seasoned laver.

Serve warm; mix everything up, and eat!!

Happy Eating!!