Skip to main content

 Korean Dish Recipe: Bibimbap

Bibimbap is a traditional Korean dish that consists of a bowl of rice topped with a variety of vegetables, meats, and a fried egg. It is a flavorful and satisfying meal that is both nutritious and easy to make. In this report, we will provide a recipe for bibimbap, along with tips for making it even more delicious.



Ingredients:

2 cups of short-grain rice

1 lb of beef (sirloin or rib-eye)

1 small zucchini, sliced

1 small carrot, julienned

1 cup of bean sprouts

4 shiitake mushrooms, sliced

1 small onion, sliced

4 tablespoons of soy sauce

2 tablespoons of sugar

2 tablespoons of sesame oil

2 cloves of garlic, minced

2 tablespoons of gochujang (Korean red pepper paste)

2 tablespoons of sesame seeds

4 eggs

Salt and pepper to taste


Instructions:

Cook the rice according to the instructions on the package. Set aside when done.

Thinly slice the beef and place it in a large bowl. Add 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 clove of minced garlic, and a pinch of salt and pepper. Mix well and let marinate for at least 30 minutes.

In a separate bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 clove of minced garlic, 2 tablespoons of gochujang, and 2 tablespoons of sesame seeds. Set aside.

In a large pan, heat 1 tablespoon of oil over medium-high heat. Add the sliced onion and cook until softened, about 3-5 minutes. Remove from pan and set aside.

In the same pan, add the marinated beef and cook until browned, about 5-7 minutes. Remove from pan and set aside.

In the same pan, add the sliced zucchini and carrots and cook until softened, about 5-7 minutes. Remove from pan and set aside.

In the same pan, add the sliced shiitake mushrooms and cook until softened, about 3-5 minutes. Remove from pan and set aside.

In a separate pan, heat 1 tablespoon of oil over medium heat. Crack the eggs into the pan and cook until the whites are set and the yolks are still runny, about 2-3 minutes.

To assemble the bibimbap, divide the cooked rice between 4 bowls. Arrange the cooked vegetables and beef on top of the rice. Place a fried egg on top of the vegetables and beef. Drizzle the sauce mixture over the ingredients and sprinkle with salt and pepper to taste.

Serve the bibimbap immediately, mixing everything together just before eating.


Bibimbap is a delicious and versatile dish that can be customized to suit your taste preferences. Feel free to substitute different meats or vegetables, or adjust the amount of gochujang or other seasonings to suit your taste. Enjoy!

Labels:

Comments

Post a Comment

Popular posts from this blog

Baechu kimchi [Cabbage kimchi]

The most common type of kimchi. When consumed in moderation , kimchi has various health benefits , and , as the most well - known and familiar Korean dish to foreigners . In the cold northern regions, kimchi is mild and made with less salt or chili powder, and is more watery. It isalso sliced in larger pieces. Salted shrimp or yellow croaker is usually added as Jeotgal. In the warmer south, however, more salt, Jeotgal and chili powder are added for preservation purposes, resulting in spicier, saltierand drier kimchi. Kimchi is low in calories, high in dietary fiber and vitamins A, B and C. The protein-richJeotgal provides amino acids, which helps kimchi balance the carbohydrate-based Korean diet of rice. Afteraround ten days of aging, Baechu-kimchi ripens and acquires a crisp and tangy taste. While Baechukimchi isdelicious in itself, it also serves as an ingredient for various dishes. Kimchi pot stew made with Mugeun-kimchi(kimchi aged for over a year) and chunks of fatty pork is irres...
Post a Comment
Read more

Nabak kimchi [Chilled Water Kimchi ]

Nabak-kimchi is a watery Kimchi that contains napa cabbage and white radish slices as its main ingredients. It is usually served in the spring, but the fresh taste can be enjoyed in any season. Nabak-kimchi is placedon the table for ancestral rites, and served with Tteokguk(rice cake soup) for the first meal of each LunarNew Year. Because retaining the freshness is essential to a good Nabak-kimchi, wealthy families were said tohave made it every other day.  Nabak-kimchi means kimchi made with square-cut vegetables('Na-bak-Na-bak' adds to the verb, 'to cut', the meaning, 'into squares'), but it could also mean kimchi made with white radish, considering that white radish was once called 'Nabok'. Nabak-kimchi is not only served with regular meals, but is also with snacks such as rice cakes, Mandu(dumplings), Yaksik(sweet rice with nuts and jujubes) or other sweets. This is because the fresh tangy liquid stimulates the palate, and the digestive enzy...
Post a Comment
Read more

Jjim Dak [Steamed Chicken]

  Recipe name: Steamed Chicken ​ ​ Recipe Ingredients: Cup Noodle Spicy Steamed Chicken Flavor chicken breast Lots of vegetables (anything in the refrigerator) konjac ​ Photos and cooking process: ​ 1. Put the konjac in a bowl, add hot water + 1/3 of the vinegar, and let it sit for 5 minutes. ​  2. Remove the vegetables from the refrigerator and cook them in the microwave after trimming them.  ​3. Put the flake soup in the cup noodles, pour hot water and wait for 4 minutes.  ​4. Wash the konjac from step 1 with water and squeeze out the water . ​ 5. Discard the water from the cup noodles. ​ 6. Put all the ingredients, add the cup noodle liquid soup and rub it together and you're done!! ​ ​ This is a diet steamed chicken that is simple and easy to make! ​ Adds satiety with konjac ​ It's nice to be able to eat vegetables together.
Post a Comment
Read more