Bibimbab for Lunch and Dinner

Bibimbab literally means `mixed rice`. The rice is topped with a variety of vegetables, beef, egg, and seaweed. The red chili pepper sauce is mixed with all the ingredients before eating. It`s delicious but very time consuming to make with all the chopping of the vegetables and cooking each separately. Today I spent at least 3 hours preparing and that was without shiitake mushrooms and gosari which needs to be soaked for hours ahead of time. It took a long time to chop the carrots and I used one pan to cook all the ingredients. What I used today was ground beef, spinach, soy bean sprouts, carrot, zucchini, seaweed, eggs, and white onion.

I started off cooking the rice and marinating ground beef with minced garlic, soy sauce, and grounded black pepper. Then I boiled the spinach and soybean sprouts separately and mixed each with some sesame oil. While these were boiling, I chopped carrots, zucchini, and white onion into match sticks, or as close to it as I could get, and fried them separately with sesame oil. Next I beat three eggs with a pinch of salt and cooked on medium low heat until both sides were cooked. Then I transferred it on the cutting board to cut it into match sticks like the carrot and zucchini. Lastly I cooked the marinated ground beef, cut the seaweed, and prepared the red chili pepper paste sauce.

To make the sauce, I used gochujang, sesame oil, soy sauce, and sugar. The amount added is to your preference. Mix to combine until it becomes a thinner consistency. Of course you can just use red pepper paste but it`s quite thick and can be difficult to mix with the rice, vegetables, and meat.

To assemble, place rice at the center then the other ingredients all around. Add ground beef then top off with the sauce. The sesame seeds is an optional step. For me, I like my food spicy so I added a generous amount of the sauce. Some restaurants, when served in claypots, will add a raw egg yolk or sunny side egg. And of course, their presentation is better.

All photos are my own.

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