Korean Rice Cake

Korean Bibimbap

Korean Bibimbap

Ingredients

SERVES 3 – 4

Meat Sauce

• 100g / 3.5 ounces beef mince (or other cuts)
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 tsp sugar – I used brown sugar
• 1/4 tsp minced garlic

Vegetables

• 250g (0.6 pounds) mildly seasoned spinach
• 350g (0.8 pounds) mildly seasoned bean sprouts, optional
• 100g (3.5 ounces) shiitake mushroom
• 120g (4.2 ounces) carrots (1 small)
• 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
• 3 to 4 serving portions of steamed rice
• 3 or 4 eggs (depending on the serving portion)
• oil to cook the meat, mushroom, carrots and eggs
• seasoned seaweed, shredded (long thin cut)

Bibimbap Sauce

• 2 Tbsp gochujang
• 1 Tbsp sesame oil
• 1 Tbsp sugar – I used raw sugar
• 1 Tbsp water
• 1 Tbsp roasted sesame seeds
• 1 tsp vinegar – I used apple vinegar
• 1 tsp minced garlic

Method

1. Prepare and cook ingredients as below
2. Mix the beef mince with the meat sauce listed above
3. Marinate the meat for about 30 mins while you are working on other ingredients
4. Add some cooking oil into a wok and cook the meat on medium high to high heat
5. It takes about 3 to 5 mins to thoroughly cook it
6. Mix the Bibimbap sauce ingredients in a bowl
7. Rinse, peel and julienne the carrots
8. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins
9. Clean/rinse the shiitake mushrooms and thinly slice them
10. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked It takes 2 to 3 mins
11. Make fried eggs
12. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top of the rice
13. Serve it