Bibimbap
Top warm rice with blanched greens, sautéed carrots and shiitake, cooked ground beef and fried eggs. Mix with a gochujang sauce.
- Prep
- 15 min
- Cook
- 15 min
Scale the recipe
Ingredients
- Cooked short-grain white rice Weight when hot after cooking
- 360 g
- minced beef
- 120 g
- Soybean sprouts
- 100 g
- spinach
- 100 g
- carrots
- 60 g
- Fresh shiitake mushrooms
- 60 g
- egg
- 2 pieces
- cooking oil
- 1 T
Seasonings
- Brewed soy sauce
- 2/3 T
- chopped garlic
- 1/3 T
- Korean red chili paste (gochujang)
- 1 T
- sesame oil
- 2/3 T
- water
- 1 T
- fine salt
- 1/6 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Boil the soybean sprouts
Boil the soybean sprouts 100 g for 3–4 minutes until cooked through, then lift them out and drain.
-
Blanch the spinach
Blanch the spinach 100 g in the same boiling water for 30–40 seconds. Cool it in cold water, then squeeze out the moisture.
-
Season the greens separately
Divide the salt 1/6 T between the drained sprouts and spinach, then toss each vegetable separately.
-
Slice the carrots and shiitake
Cut the carrot 60 g into matchsticks. Remove the stems from the shiitake mushrooms 60 g and slice the caps thinly.
-
Sauté the carrot and shiitake separately
Divide the cooking oil 1/2 T between the two vegetables. Over medium heat, sauté each separately for 2–3 minutes, until tender.
-
Break up and brown the beef
Heat the cooking oil 1/4 T in a skillet over medium heat and break the ground beef 120 g into small crumbles as it browns.
-
Season and cook the beef through
Add the brewed soy sauce 2/3 T and minced garlic 1/3 T. Cook the beef to at least 75°C and hold it there for 1 minute.
-
Fry the eggs
In a clean skillet, heat the oil 1/4 T over low heat and add the eggs 2 pieces. Cover and cook until the whites and yolks are both set.
-
Mix the gochujang sauce
In a small bowl, stir together the gochujang 1 T, sesame oil 2/3 T and water 1 T.
-
Assemble the bowls
Divide the cooked rice 360 g among bowls. Top each with the blanched greens, sautéed vegetables, cooked beef and egg. Add the sauce and mix just before eating.
