RCI-RC.004.0041.001
Bibimbap I
"Bibimbap" is made from cooked rice mixed with bits of meat, seasoned vegetables, and egg. If desired, it can be eaten with "kochujang" ( a red hot pepper paste ).
Prep10 min
Cook10 min
Total20 min
Servings4
Difficultybeginner
Ingredients
- 1 cup
- 1 oz
- each radish and carrot1 ozspinach, soybean sprouts and Fiddlehead, seasoned
- 1 unit
Method
1
Heat salad oil in a large skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring frequently, until browned, about 3-4 minutes. Transfer to a plate.
2
Quickly stir-fry the seasoned spinach in the same skillet until heated through, about 1-2 minutes. Transfer to a separate plate.
3
Stir-fry the seasoned soybean sprouts in the skillet until warmed, about 1-2 minutes. Move to another plate.
4
Stir-fry the seasoned fiddlehead in the skillet until heated through, about 1-2 minutes. Transfer to its own plate.
5
Slice or julienne the radish and carrot into thin, bite-sized pieces and lightly season if desired. Set aside.
6
Divide the cooked rice evenly among four bowls, creating a slight indent in the center of each portion.
7
Arrange the cooked beef, spinach, soybean sprouts, fiddlehead, radish, and carrot in separate sections on top of each bowl of rice in a decorative pattern, like spokes on a wheel.
8
Serve immediately, allowing diners to mix all components together before eating, or mix gently with a spoon in the kitchen before serving.