Bibimbap
1 hour 10 minutesServings: 4
Ingredients
Ground Beef Marinade:
- 8 oz ground beef
- 3 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
Vegetables:
- 2 carrots, large, cut into 2 1/2-inch batons
- 1 bunch of spinach, cut into 2-inch lengths
- 8 shiitake mushrooms, sliced
- 4 cups bean sprouts
- 2 tsp garlic, minced
- 1/2 tsp salt
- 1 1/2 tsp soy sauce
- 1/4 tsp sugar
- sesame oil to taste
- 8 tsp vegetable oil
Bibimbap Sauce:
- 4 tbsp gochujang paste
- 2 tbsp sesame oil
- 2 tbsp sugar
- 2 tbsp rice vinegar
- 1 tbsp garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
For Serving:
- 4 cups cooked white rice (short grain)
- 2 tsp sesame seeds
- fried eggs (optional)
Instructions
Marinated Beef:
- 1. Mix the marinade in a bowl, then add beef.
- 2. Marinate for 30 minutes.
- 3. Heat 2 tsp oil in a pan over high heat and add marinated beef. Cook for 3 to 4 minutes until cooked.
Vegetables:
- Shiitake: Heat 2 tsp oil in a pan over medium-high heat. Cook mushrooms for 2 minutes. Add 1 1/2 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minutes, then remove.
- Carrots: Add 2 tsp oil into the pan. Cook carrots until just tender and sprinkle with 1/4 tsp salt.
- Spinach: Heat 2 tsp oil in the pan and add spinach. Saute until starting to wilt. Add 1/2 tsp garlic, 1 tsp sesame oil and salt to taste. When cool, squeeze to drain out excess liquid.
- Bean sprouts: Simmer in water for 5 min until floppy. Drain under cold water, then cool. Squeeze out excess liquid with hands, place in bowl. Mix with 1 tbsp sesame oil, 1 tsp garlic and salt to taste.
- Note: Vegetables can cool, they are meant to be at room temp.
Sauce:
- 1. Combine all ingredients for sauce
- 2. Mix until sugar is dissolved.
Assemble:
- Place warm cooked rice in a bowl.
- Top with vegetables and beef. If you have eggs around, fry one up and place on top.
- Sprinkle with sesame seeds, drizzled with sesame oil. Serve with Bibimbap Sauce.