Bibimbap
Paul’s recipe.
Ingredients
Units
Scale
Bibimbap Sauce
- 2 tbsp gochujang (Red Pepper Paste)
- 1 tbsp Sesame Oil
- 1 tbsp Sugar
- 1 tbsp Water
- 1 tbsp Roasted Sesame Seeds
- 1 tsp Apple Vinegar
- 1 tsp Minced Garlic
Ground Beef and Sauce
- 100 g Ground Beef
- 1 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tsp Sugar
- 1/4 tsp Minced Garlic
Vegetables
- 120 g Carrots
- 100 g Mushroom (Shiitake)
- 250 g Spinach
- 350 g Bean Sprouts
- Korean seasoned seaweed, shredded (long thin cut)
Spinach/Sprout Seasoning Sauce
- 1 tsp Green Onion (Chopping Fine)
- 1/2 tsp Minced Garlic
- 1/4 tsp Sea Salt
- 1 tsp Roasted Sesame Seeds
- 1 tbsp Sesame Oil
- All the Rest
- 1 1/3 cups Rice
- 4 Eggs
- 1/2 tsp Sea Salt (For cooking Carrots & Mushrooms)
- Cooking Oil (For meat, mushroom, carrots and eggs)
Instructions
Ground Beef
- Mix the Soy Sauce, Sesame Oil, Sugar and Minced Garlic together. Then let the ground beef marinate for 30+ minutes prior to cooking.
- Adding a small amount of oil to a pan thoroughly cook the ground beef over medium-high heat. ~5 minutes
Prepare the Bibimbap Sauce
- In a bowl or jar mix together all of the sauce ingredients (Peper Paste, Sesame Oil, Sesame Seeds, Sugar, Water, Vinegar, and Garlic). Set aside for self serving on the table.
Making Seasoned Spinach & Bean Sprouts
- The Steps are the same for both the Spinach and Sprouts. So just repeat this for each. I reused the boiling water for both – if you start with sprouts the water won’t discolor by the spinich until second.
- Boil water and then salt.
- Put together the seasoning sauce in a side bowl.
- Place strainer into pot and add Spinach/Sprouts to pot.
- Spinach ~30 Seconds
- Sprouts 1-2 Minutes
- Remove from water and run under cold water until cold (~1 minute).
- Squeeze & remove excess water.
- *Spinach Only*
- Cut into 2 or 3 pieces to bring to a correct size.
- Hand toss the Spinach/Sprouts with the seasoning sauce in the bowl.
Prep the Carrots
Rinse, peel and julienne the carrots. Their length should be the radius of your serving bowls.
Cook in a pan on medium-high heat with oil and salt (1/4 tsp) for 2-3 minutes.
(Depending on the amount of Carrots and Mushrooms, you can cook them together on opposite sides of the same pan).
Prep the Mushrooms
- Rinse & Clean mushrooms and thinly slice them.
- Cook in a pan on medium-high heat with oil and salt (1/4 tsp) for 2-3 minutes.
Odds and Ends
- Cook the rice.
- Make 1 fried egg per serving. Sunny side up if you don’t get to distracted and overcook it.
- Chop the seasoned seaweed into strips.
Assemble
- Fill bottom 2/3 of bowls with rice.
- Layer the ingredients (sans egg) on top of the eggs in equal proportions like a pie chart.
- Place egg on top in the middle, and serve!