Bibimbap – A Flavorful Korean Delight

This Bibimbap recipe brings together a delightful mix of fresh vegetables, rice, and a spicy sauce, topped with a fried egg. It’s a versatile dish that allows for various vegetable substitutions based on availability and preference.

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Serving: 4

Ingredients:

• 2 cups of short-grain rice
• 200g of thinly sliced beef (sirloin or tenderloin)
• 1 medium carrot, julienned
• 1 zucchini, thinly sliced
• 200g of spinach, blanched and squeezed
• 100g of bean sprouts, blanched
• 4 eggs
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Gochujang (Korean chili paste)
• Sesame seeds for garnish
• 1 tablespoon of vegetable oil

Method:

1. Cook rice as per package instructions. Let it cool slightly.
2. Marinate the beef in a mix of soy sauce, minced garlic, and sesame oil. Set aside for 15 minutes.
3. In a pan, heat some vegetable oil and stir-fry the beef until cooked. Remove and set aside.
4. Using the same pan, lightly stir-fry carrot, zucchini, spinach, and bean sprouts separately. Season each with salt and pepper.
5. Fry eggs sunny-side up.
6. Assemble the Bibimbap by placing a scoop of rice in a bowl, arranging the beef and vegetables in sections on top of the rice, and placing the fried egg in the center.
7. Top with a dollop of gochujang and sprinkle with sesame seeds.

Notes:

• Adjust the amount of gochujang according to your spice preference.
• Feel free to add or replace vegetables based on availability and preference (mushrooms, bell peppers, etc.).
• Bibimbap is best served in a heated stone bowl (dolsot) if available, to create a crispy rice bottom.

Nutrition Information per Serving (Based on USDA Guidelines):

1. Calories: 550 kcal
2. Protein: 25g
3. Carbohydrates: 80g
4. Fat: 15g
5. Fiber: 5g
6. Sodium: 500mg

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