Bibimbap

36Min

4Servings

685Cal

MediumLevel

halal

#bibimbap#korean#rice bowl#balanced meal

Equipment

Mixing bowl

Frying pan

Spatula

Whisk

Colander

Mixing spoon

Serving plate

Ingredients

Main Ingredients

beef mince

400 g

dried shiitake mushrooms (soaked)

8 pcs

large carrot (julienned)

1 pcs

cucumber (thinly sliced)

160 g

garlic (grated)

2 cloves

sesame oil

1 tsp

salt

0.75 tsp

soy sauce

3 tbsp

brown sugar

3 tbsp

shiitake soaking liquid

4 tbsp

egg

4 pcs

oil

3 tbsp

Hot Chili Sauce

gochujang

2 tbsp

white sugar

2 tbsp

sesame oil

2 tsp

soy sauce

1 tsp

toasted white sesame seeds

2 tsp

To Serve

cooked rice (hot)

4 bowls

kimchi

4 tbsp

Korean seaweed flakes

1 tbsp

Instructions

Marinate the beef

In a bowl, marinate beef mince with grated garlic, 2 TBSP of soy sauce and 2 TBSP of brown sugar.

2 min

Mix thoroughly to ensure even distribution of marinade

Prepare the cucumber

Sprinkle ½ tsp salt over the cucumber slices and toss well. Let sit for 10 minutes, then rinse under cold water and gently squeeze out excess moisture.

12 mintimer 10 min

Gentle squeezing prevents cucumber from becoming too soft

Stir-fry the carrots

Heat 1 tsp sesame oil in a frying pan over medium-high heat. Stir-fry carrots for 2-3 minutes with a pinch of salt.

3 minMedium-high heattimer 3 min

Keep carrots slightly crisp for better texture contrast

Prepare and cook the shiitake mushrooms

Squeeze excess water from the soaked shiitake and slice thinly. Heat 1 TBSP oil in a pan and stir-fry for 3-4 minutes. Add 1 TBSP brown sugar, 1 TBSP soy sauce, and 3-4 TBSP shiitake stock. Stir-fry for another minute.

5 minMedium-high heattimer 4 min

Taste and adjust seasoning with more soy sauce or sugar if needed

Cook the marinated beef

Heat 2 TBSP oil in a frying pan and cook the marinated beef over medium heat for 5-6 minutes, or until browned and cooked through.

6 minMedium heattimer 6 min

Don't overcrowd the pan to ensure proper browning

Fry the eggs

Cook the eggs sunny-side up in a lightly oiled pan.

3 minMedium heattimer 3 min

Cook until whites are set but yolks remain runny

Prepare the chili sauce

In a small bowl, whisk together gochujang, sugar, hot water, sesame oil, soy sauce and sesame seeds until smooth.

2 min

Adjust consistency with more hot water if sauce is too thick

Assemble the bibimbap bowls

Place a serving of hot rice in each bowl. Arrange the cooked beef, shiitake, carrots, and cucumber neatly on top. Add the fried egg in the center. Drizzle with chili sauce and garnish with kimchi and seaweed flakes.

3 min

Arrange ingredients in separate sections for visual appeal

Original recipe

InstagramRecipe by @sachienomura

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Microwave 2-3 minutes or reheat in pan

Store components separately for best texture. Assemble just before serving.

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