[Kfood] Bibimbap | Easy Korean Recipes

Unit 12. Bibimbap

Bibimbap is a Korean rice dish. The term “bibim” means mixing various ingredients, while the “bap” noun refers to rice. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) or kimchi (traditional fermented vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.

Ingredients
75g beef
400g cooked rice
75g bean sprouts
75g spinach
2 eggs
75g carrots

Recipe
1. Thinly slice onion. Split oyster mushroom into smaller pieces. Cut carrot into thin diagonal slices. Julienne carrots
2. Wash bean sprouts under cold running water. Wash spinach under cold running water.
3. Remove excess blood from meat using paper towel. Add meat to marinade. Marinate for 5 minutes. Prepare a big pot of boiling water.
4. Add pinch of salt. Blanch bean sprouts for 1 to 2 minutes. Rinse under cold water. Bunch bean sprouts and gently squeeze out water. Blanch spinach for 20 seconds. Bunch spinach and squeeze out excess water.
5. Add seasoning to bean sprouts. Add pinch of toasted sesame seeds. Add seasoning to spinach. Cut spinach in half. Add pinch of salt. Stir-fry mushrooms without oil.
6. Add small amount of oil to pan. Add onion to pan. Add pinch of salt. Saute marinated ground beef. Add a fried egg on top.

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