Bibimbap – Korean Mix Rice
I love Korean food. I never had it until after college. It’s now one of favorite cuisines. Making it has always been intimidating to me. But let’s give it a go.
Bibimbap is a mix rice dish with a variety of meats and vegetables. It’s a convenient dish to make. You can top the rice with any meat and vegetables you have available. Or use tofu and vegetables for a vegetarian version. Bibimbap is typically served in a hot stone bowl. Cooked rice is added to the hot bowl and topped with meat and vegetables. The rice continues cook and becomes crispy and crunchy. It is topped with a fried egg and hot pepper paste. Finally, you mix everything together and eat!
4 cups cooked rice
1/2 lb sliced beef
2 garlic cloves minced.
1/4 cup Korean galbi sauce
1 carrot julienned
1 cup sliced shiitake mushrooms
1 Persian cucumber
2 cups soy sprouts
Korean hot pepper paste
Marinate the beef in galbi sauce for an hour. For this recipe I am using prepared galbi sauce which is available at the market.
Prepare your vegetables. I like it with spinach but I have none on hand.
Boil the soy sprouts in water for 1 minutes. Drain and toss with a little sesame oil and sesame seeds.
Next, heat up a wok with a little oil and sauté carrots until soften. Remove and aside. Now do the same for the mushrooms and set aside as well. Add a little more oil and fry beef with the minced garlic.
Don’t forget to fry the eggs sunny side up and set aside.
Assemble by a putting the rice in a bowl first. Arrange meat, fried egg, and vegetable on top. Add some hot pepper paste.
The pepper paste is spicy so make sure you try some before squeezing over your rice.
Mix it all together and enjoy!