So, I attempted to cook a Korean Bibimbap! I want to be transparent with you, it was actually the first time I tried to make one, so maybe people can relate to it! Also, I am not claiming it’s a traditional one that I made because I revisited it a bit.
Anyways, I decided to do also a video to help you visualize the steps of the recipe (my 15-year-old sister was the camerawoman lol), which you can find at the bottom of the article. It’s in French because I am more comfortable with this language, but English subtitles are available.
But first, you may wonder…
What the hell is a bibimbap?
A bibimbap is a dish composed of rice as a base, vegetables (carrots, cucumbers, etc.), a sunny-side-up egg, and often meat (beef generally), served in a sort of Korean terracotta bowl.
If you go to a Korean restaurant that serves bibimbap, it may also come with various side dishes like fishes, kimchi (it’s a fermented spicy vegetable dish, the most famous one is the cabbage variety), salad, soups, Korean pancakes…
Ok, enough chit chat, now the recipe!
Ingredients for 6 people
Here are the ingredients as you can surely see
Preparation time: 45 min
Cooking Time: 15-20 min
Difficulty: Fairly easy
Ingredients Composing the Bibimbap
- Too much brown rice
- 5 carrots (I had like mid-size ones)
- 2 beautiful courgettes (of average size)
- A can of corn or some beansprouts
- 100g of spinach leaves
- Three large handfuls of oyster (or shiitake) mushrooms
- 500g of beef
- Eggs (depending on who wants one)
Ingredients for the Beef Marinade
- Soja sauce
- Sesame oil
- Brown sugar
- Lemon juice
- Rice vinegar (or white)
- 2 garlic cloves
- A piece of ginger (the size of 1/2 of your thumb I’d say)
- Gochujang (Korean red chili paste)
- Soja Sauce
- Start with the marinade. You should put 4 tablespoons of brown sugar, 4 tablespoons of sesame oil, 4 tablespoons of rice vinegar, 2 tablespoons of soja sauce, 1 squeeze of lemon juice, one garlic clove smashed, and one piece of shredded ginger.
- Cut thin pieces of the 500g of beef, and mix them with the marinade. Mix them with your gross, sad fingers for the slices of beef to be really impregnated. Let it rest, enveloped, for 20 minutes in the fridge.
- While the beef is marinating, you should slice the mushrooms, cut the cucumbers and carrots in brunoise, and put the rice to boil.
- Get a pot and put one cup of rice for two cups of water. If you put too much rice, it’s fine, no one knows how to measure correctly anyways, and if someone tells you otherwise, this person lies. You should put the pot at high heat for 10 minutes (until the water is boiling). Then, put it out of the heat for another 10 min but covered (it’s going to cook with the steam).
- Cook the vegetables one by one (carrots, then courgettes, then mushrooms, then spinach leaves) in a very hot pan or wok, and for each of them add a bit of sesame oil, a bit of garlic, and some soja sauce after 2 minutes of cooking.
- Now, please heat some sesame oil in the pan/wok and add the pieces of beef you cut. Be careful, as the beef can be quickly overcooked.
- Cook some eggs sunny-side-up style if someone wants to have one in its bibimbap (which I recommend).
- Serve in bowls with, at the bottom, some rice, then the vegetables all around, the beef in the middle, and the egg at the top of the beef.
A little video I made to help you
English subtitles available.
Sous-titres français disponibles.
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