RCI-RC.004.0040.001
Bibimbap
Bibimbap is a popular Korean dish. The word literally means "mixed rice" or "mixed meal".
Prep45 min
Cook20 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- gochujang (a hot paste made of soy1 unitused in many Korean dishes which can be purchased in any Korean market)
Method
1
Blanch the spinach in boiling salted water for 2 minutes until tender, then squeeze dry and season with salt, black pepper, and a drizzle of sesame oil.
2
Sauté the sliced mushrooms in a hot pan with a touch of sesame oil for 3-4 minutes until golden, then season with salt and pepper.
3
Blanch the bean sprouts in boiling salted water for 2 minutes, then drain and season with salt, black pepper, and sesame oil.
2 minutes
4
Julienne the cucumber, zucchini, and carrot into thin, uniform matchsticks, keeping each vegetable separate.
15 minutes
5
Toss the raw julienned cucumber and zucchini separately with a pinch of salt and sesame oil, setting them aside.
5 minutes
6
Quickly sauté the julienned carrot in a hot pan with sesame oil for 2 minutes until slightly softened, then season with salt and pepper.
2 minutes
7
Brown the ground beef in a separate pan over medium-high heat for 5-6 minutes, breaking it into small pieces, then season generously with salt and black pepper.
8
Divide the lettuce among four bowls, then arrange the spinach, mushrooms, bean sprouts, cucumber, zucchini, carrot, and seasoned ground beef on top of the lettuce in separate sections.
2 minutes
9
Fry an egg in a lightly oiled pan until the white is set but the yolk remains runny, approximately 3-4 minutes, then place one fried egg in the center of each bowl.
10
Make a small well in the center of each bowl and add a spoonful of gochujang paste to the egg yolk.
1 minutes
11
Drizzle additional sesame oil around each bowl and serve immediately, instructing diners to mix all ingredients together thoroughly before eating to distribute the gochujang throughout the rice.