Bibimbap: A Traditional Korean Dish
Equipment
- Pan
Ingredients
- 5.5 oz ground beef for the meat component
- 4 tbsp soy sauce for the meat component
- 2 tbsp pear juice for the meat component
- 1 tbsp honey for the meat component
- 1 tbsp garlic chopped fine, for the meat component
- 3.5 oz mushrooms for the mushrooms
- 2 tbsp soy sauce for the mushrooms
- 2 oz beansprouts blanched, for the beansprouts
- 1 tsp garlic for the beansprouts
- 1 pinch salt for the beansprouts
- 0.5 tbsp sesame oil for the beansprouts
- 2 oz spinach blanched, for the spinach
- 1 tsp garlic chopped fine, for the spinach
- 1 pinch salt for the spinach
- 0.5 tbsp sesame oil for the spinach
- 0.25 radish for the radish
- 1 tsp chili powder for the radish
- 1 tsp sugar for the radish
- 1 tsp vinegar for the radish
- 0.5 tsp garlic chopped fine, for the radish
- 1 carrot
- 0.5 zucchini
- 9 oz cooked sticky rice short-grain rice
- 1 egg
- 1 tbsp Gochujang Korean chili sauce
- 2 tbsp sesame oil
Instructions
- Cut the carrot and zucchini into thin slices and fry them in the pan.
- Add the ground beef, soy sauce, pear juice, honey and finely chopped garlic to the pan and fry everything well.
- Sweat the mushrooms in a pan with soy sauce.
- Mix the blanched beansprouts with the garlic, a pinch of salt and some sesame oil.
- Add garlic, salt, sesame oil and sesame seed to the spinach and mix everything well.
- Cut the radish into thin slices and marinate them in chili powder, sugar, vinegar, and garlic.
- Cook the sticky rice and transfer it to a bowl. Next, place the cooked ingredients from before on top.
- Place a fried egg on top and garnish the dish with sesame oil and chili sauce. Mix everything together well before eating to give your bibimbap that unmistakably great taste. Enjoy!
