Bibimbap recipe

Bibimbap (비빔밥), meaning "mixed rice," is a colorful and delicious Korean dish. It consists of a bowl of warm rice topped with various seasoned vegetables (namul), meat (usually thinly sliced and marinated beef), a fried egg (often with a runny yolk), and a dollop of gochujang (Korean chili pepper paste). The beauty of bibimbap lies in its customizable nature – you can adjust the vegetables and meat based on your preference and what you have on hand.   

Ingredients:

For the Rice:

2 cups cooked short-grain white rice, kept warm

For the Beef (Optional):

4-6 oz thinly sliced beef (such as sirloin or ribeye)

1 tablespoon soy sauce   

1 teaspoon sugar

1 teaspoon sesame oil

½ teaspoon minced garlic

Pinch of black pepper

For the Vegetables (Namul):

1 bunch spinach, washed

1 carrot, julienned   

1 small zucchini, julienned   

4 oz shiitake mushrooms, thinly sliced

4 oz bean sprouts

1/2 English cucumber, thinly sliced or julienned   

1 tablespoon sesame oil, divided

1 teaspoon soy sauce, divided

1 teaspoon minced garlic, divided

Salt and pepper to taste

For the Fried Eggs:

2 large eggs

Oil for frying   

For the Gochujang Sauce:

2 tablespoons gochujang (Korean chili paste)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon sugar (or maple syrup)

½ teaspoon minced garlic

1 teaspoon water, if needed for consistency

Optional Garnishes:

Toasted sesame seeds   

Sliced scallions

Kimchi   

Instructions:

Prepare the Beef (If Using): In a small bowl, combine the thinly sliced beef, soy sauce, sugar, sesame oil, minced garlic, and pepper. Mix well and set aside to marinate while you prepare the vegetables.

Prepare the Spinach: Bring a small pot of lightly salted water to a boil. Add the spinach and blanch for 30-60 seconds until wilted. Immediately drain and rinse with cold water to stop the cooking process. Squeeze out any excess water and lightly season with ½ teaspoon of sesame oil and a pinch of salt.

Sauté the Carrots and Zucchini: Heat ½ tablespoon of sesame oil in a skillet over medium heat. Add the julienned carrots and sauté for 2-3 minutes until slightly softened. Season with a pinch of salt. Remove from the skillet and set aside. Repeat the process with the julienned zucchini, using another ½ tablespoon of sesame oil and seasoning with salt.

Sauté the Mushrooms: Add the sliced shiitake mushrooms to the same skillet (add a little more oil if needed) and sauté for 3-5 minutes until tender and lightly browned. Season with ½ teaspoon of soy sauce and ¼ teaspoon of minced garlic. Set aside.

Blanch the Bean Sprouts: Bring another small pot of water to a boil. Add the bean sprouts and blanch for 1-2 minutes until slightly tender-crisp. Drain well and lightly toss with the remaining ½ teaspoon of sesame oil and a pinch of salt.

Prepare the Cucumber: If using, you can simply slice or julienne the cucumber and lightly toss it with a pinch of salt. Some recipes marinate it with a bit of rice vinegar and sesame oil for extra flavor.

Cook the Beef (If Using): Heat a skillet over medium-high heat. Add the marinated beef and cook for 2-3.