Bibimbap (Classic Korean Mixed Rice)
Традиционно ястие · Korean
A quintessential Korean dish featuring a vibrant bowl of warm rice topped with an assortment of seasoned vegetables, marinated beef, a fried egg, and a dollop of gochujang sauce. Each component is prepared separately and artfully arranged before being mixed together by the diner.
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Съставки
- Cooked short-grain rice4 cups
- Beef sirloin or ribeye1 lb
- Soy sauce4 tbsp
- Sesame oil4 tbsp
- Garlic, minced4 cloves
- Sugar2 tsp
- Spinach10 oz
- Bean sprouts10 oz
- Carrots2 medium
- Zucchini1 medium
- Shiitake mushrooms8 oz
- Eggs4
- Gochujang (Korean chili paste)4 tbsp
- Toasted sesame seeds1 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
Стъпки
- 1
Marinate the beef: Slice beef thinly against the grain. In a bowl, combine soy sauce, 2 tbsp sesame oil, minced garlic, sugar, and black pepper. Add beef and marinate for at least 30 minutes.
- 2
Prepare the vegetables: Blanch spinach and bean sprouts separately. Squeeze out excess water and season each with a pinch of salt, a drizzle of sesame oil, and minced garlic (optional). Julienne carrots and zucchini. Sauté carrots and zucchini separately in a little vegetable oil until tender-crisp, seasoning with salt. Slice shiitake mushrooms and sauté them with a little soy sauce and sesame oil until tender.
- 3
Cook the beef: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Stir-fry the marinated beef until fully cooked.
- 4
Fry the eggs: In a clean skillet, fry eggs sunny-side up to your preference, ensuring the yolk remains runny.
- 5
Assemble the bibimbap: Divide the cooked rice among four serving bowls. Artfully arrange portions of the prepared spinach, bean sprouts, carrots, zucchini, shiitake mushrooms, and cooked beef over the rice. Place a fried egg in the center of each bowl.
- 6
Serve: Top each bowl with a tablespoon of gochujang and a sprinkle of toasted sesame seeds. Serve immediately, instructing diners to mix all ingredients together before eating.
