Korea: Bibimbap
COOK
Hyunjo Eum
Country
Korea
YIELDS
5 Servings
TOTAL TIME
60 mins
Ingredients
100 g Bean sprout (White)
1 Carrot (Red)
5 Brown button mushroom (Black)
1 Zucchini (Green) or a bunch of Spinach
1 tbsp Cooking wine (leftover sake or even white wine)
150 g Minced meat
2 Eggs (Yellow)
1 tbsp Minced garlic
1.50 tbsp Soy sauce
10 g Salt
1.50 cups Short-grain rice
1 tsp Sesame oil –per serving
1 tsp Gochujang per serving (if you like spicy)
1 tsp soy sauce
Sauce to serve on the side
Gochujang (Korean red chilli paste) or Soy sauce, 1 tsp ~ 1 TBSP per person
Sesame oil – pour on top right before serving for flavour (or add to the sauce), 1TBSP per person
Cook rice
Soak the rice for a minimum of 15 minutes (preferably 30min)
Cook in the rice cooker
For pots, 1) add water (1:1 ratio to rice in volume) to boil, 2) stir the rice once it starts boiling, 3) leave on the lowest fire for 10 minutes, 4). Turn off the fire and sit on it for 5 minutes before serving (The lid should be covered all the time, except when stirring)
Prepare Toppers - Minced meat
Marinade minced beef in soy sauce, cooking wine, & minced garlic
Stir fry minced meat
Prepare Toppers - Bean sprouts
Add the bean sprout to boiling water (without cover)
Strain bean sprout, sprinkle salt over
Leave it to cool down
Mix it with minced garlic (a tiny bit), chopped spring onion and sesame oil
Prepare Toppers - Eggs
Beat the eggs and make the flat omelette
Thin slice the eggs like noodles
Prepare Toppers - Zucchini, carrot & mushroom
Thin slice and stir-fry zucchini, carrot and mushroom all separately
Add salt when stir-frying them
Serving up
Put rice at the bottom
Place vegetables on top. Add meat or egg if want more protein on your plate
Serve the sauce on the side