Bibimbap

is one of the most famous Korean dishes. Rice bowl with various types of flavored roasted vegetables, marinated meat (usually beef), with fried egg with the sun side up, garnished with sesame sprinkles and generous sweet-spicy-salty Bibimbap sauce. <- Beware, this sauce is so amazing that you can basically use any vegetable and any meat and your Bibimbap will be delicious!

Recipe from Nagi, RecipeTinEats

For: 4 people / 4 servings

Preparation: 40 min, cooking: 30 min. total: 1h10 min.

INGREDIENTS

• 4 cups boiled white rice, preferably round grain (note 1)
• 4 eggs
• 2 teaspoons sesame seeds

KOREAN BEEF & MARINADE:

• 250 g beef sirloin or coarse steak, very finely chopped (Note 2)
• 1/4 green apple, grated on a peeler (note 3)
• 3 cloves garlic, ground
• 1 tablespoon soy sauce, (light or multi-purpose) (Note 4)
• 1 tablespoon honey (or brown sugar)
• 2 teaspoons roasted sesame seed oil (note 9)

VEGETABLES:

• 2 carrots, large, sliced into batons 5 x 0.5 cm
• 2 zucchini, large, sliced into batons 5 x 0.5 cm
• 1 bunch of spinach, cut to 5 cm in length
• 8 dried shiitake mushrooms, large (note 5)
• 4 cups bean sprouts
• 2 teaspoons garlic, ground (3 cloves)
• 8 teaspoons vegetable oil, separated
• 1/2 teaspoon salt
• 1.5 teaspoons soy sauce, light or multi-purpose (Note 4)
• 1/4 teaspoon fish sauce (soy)
• 1/4 teaspoon white sugar
• Sesame oil from roasted seeds (Note 9)

BIBIMBAP SAUCE:

• 4 tablespoons gochujang paste (note 6)
• 2 tablespoons mirin (note 7)
• 2 tablespoons rice vinegar (note 8)
• 1.5 teaspoons soy sauce (Note 4)
• 3 teaspoons white sugar
• 1 clove garlic, finely grated
• 2.5 teaspoons roasted seed sesame oil (note 9)

INSTRUCTIONS

BIBIMBAP SAUCE:

• Mix the ingredients until the sugar dissolves.
• Marinated beef:
• Mix the marinade in a bowl, then add the beef. Marinate for 30 minutes overnight.
• Heat 2 teaspoons of oil in a large pan over a large fire. Drain the excess marinade and then add the beef. Cook for 3-4 minutes until they are cooked and there are some caramelized pieces, then remove from the pan.
• * Maintain the temperature until needed or reheat it.

PREPARE VEGETABLES:

• Shiitake: Soak the mushrooms in a large bowl of boiling water or rehydrate for 30 minutes. Drain, squeeze out the excess water and then cut into slices.
• Salt with carrots and zucchini (optional, note 10): Place the carrots and zucchini in separate bowls, sprinkle each with 1/4 teaspoon of salt, mix, leave for 20 minutes and then drain the excess liquid.

VEGETABLES:

• If you can, plug in 2 pans!
• Shiitake: Heat 2 teaspoons of oil in a pan at a medium heat. Cook the mushrooms for 2 minutes. Add 1.5 tsps of soy, 1/4 tsp sugar, 1/2 tsp garlic. Stir for 1 minute, then remove.
• Carrots: Add 2 tsp of oil to the pan, cook the carrots only slightly (5 to 8 minutes) and then remove.
• Zucchini: Cook as with carrots for 4 minutes.
• Spinach: Heat 2 teaspoons of vegetable oil with a few drops of sesame oil. Stew until it wilts. Add 1/2 tsp of garlic and salt to taste, mix, then pick. After cooling, press to drain excess liquid.
• * Bean sprouts: Stew in water for 5 minutes until soft. Drain under cold water, then cool. Squeeze out the excess liquid with your hands and place in a bowl. Mix with 2 tsps of sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.
• Vegetables can cool to room temperature or slightly warm.

DECORATION:

• Fry the eggs in a pan according to your taste (preferably with liquid yolks).
• Put warm rice in bowls.
• Put vegetables and beef on top, as shown in the post, and finally an egg.
• Sprinkle with sesame seeds drizzled with sesame oil. Serve with Bibimbap sauce!

Recipe notes:

1. Rice - traditionally served with white round grain rice, sushi rice (which is round grain rice) can also be used. Round grain is more sticky because it is easier to pick it up with mallets. Any white rice of your choice is also fine.

2. Beef - in Asian shops you can buy finely chopped beef in the freezer. If you want to do it yourself, use any fine cut of beef suitable for quick cooking (sirloin). If you want to cut very finely ("Asian" way!), Freeze for 30 to 60 minutes to keep them firm but not slip, then cut into the thinnest possible pieces.

3. Apple - The use of grated apple and nashi pears is a classic Korean marinade technique. It gives the meat a touch, sweetness and tenderness.

4. Soy sauce - use light or multi-purpose soy. Do not use soy marked as dark or sweet soy sauce

5. Shiitake mushrooms - Dried mushrooms can be found in Asian stores, if you do not have big, use 8 big or 12 small. If you have fresh shiitake (but dried has a more intense taste) or any other fresh mushrooms (skip the dipping step).

6. Gochujang - spicy red miso, lots of umami! A key Korean cooking ingredient.

7. Mirin - sweet Japanese wine for cooking, also used in Korean cuisine.

8. Rice vinegar, wine with cider or white wine vinegar.

9. Sesame oil - use roasted sesame oil, it has a stronger flavor.