Bibimbap
Bibimbap
Ingredients
For the Bibimbap
- 400 g beef mince
- 6-8 dried shiitake mushrooms, soaked in hot water for 10 minutes, reserve soaking liquid
- 1 carrot, large, julienned
- 1/2 cucumber, or 160g, thinly sliced
- 2 cloves garlic, grated
- 1 teaspoon sesame oil
- 3/4 teaspoon salt
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 3-4 tablespoons shiitake stock, reserved from soaking mushrooms
- 3-4 eggs
- 3 tablespoons oil
For the Hot Chili Sauce
- 2 tablespoons Gochujang (Korean Chili Paste)
- 2 tablespoons white sugar
- 2 tablespoons hot water
- 2 teaspoons sesame oil
- 1 teaspoon soy sauce
- 2 teaspoons toasted white sesame seeds
To Serve
- 3-4 bowls cooked rice
- as needed kimchi, homemade or store-bought
- as needed Korean seaweed flakes, optional
Instructions
- 1
In a bowl, combine the beef mince with the grated garlic, 2 tablespoons of soy sauce, and 2 tablespoons of brown sugar. Mix these ingredients well until fully combined, then set the marinated beef aside.
⏱️ 3 min
- 2
Sprinkle 3/4 teaspoon of salt over the thinly sliced cucumber and toss well. Let sit for 10 minutes, then rinse under cold water and gently squeeze out excess moisture. Set aside.
⏱️ 12 min
- 3
Heat 1 teaspoon of sesame oil in a frying pan over medium-high heat. Add the julienned carrots and stir-fry for 2-3 minutes with a pinch of salt until tender-crisp. Remove and set aside.
⏱️ 3 min
- 4
Squeeze excess water from the rehydrated shiitake mushrooms and slice them thinly. Heat 1 tablespoon of oil in the same pan. Add the sliced shiitake mushrooms and stir-fry for 3-4 minutes. Add 1 tablespoon brown sugar, 1 tablespoon soy sauce, and 3-4 tablespoons of the reserved shiitake stock. Stir-fry for another minute, then taste and adjust with more soy sauce or sugar if needed. Remove and set aside.
⏱️ 6 min
- 5
Heat 2 tablespoons of oil in a frying pan. Add the marinated beef mince and cook over medium heat for 5-6 minutes, or until browned and cooked through, breaking up the mince with a spoon as it cooks. Remove from heat and set aside.
⏱️ 6 min
- 6
Cook the eggs sunny-side up in a lightly oiled pan.
⏱️ 4 min
- 7
In a small bowl, whisk together the Gochujang, white sugar, hot water, 2 teaspoons sesame oil, 1 teaspoon soy sauce, and toasted white sesame seeds until smooth.
⏱️ 2 min - 8
Place a serving of hot cooked rice in each bowl. Arrange the cooked beef, shiitake mushrooms, carrots, and cucumber neatly on top. Add a fried egg in the center. Drizzle generously with the prepared hot chili sauce and garnish with kimchi and Korean seaweed flakes if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Bibimbap
For the Bibimbap
- 400 g beef mince
- 6-8 dried shiitake mushrooms, soaked in hot water for 10 minutes, reserve soaking liquid
- 1 carrot, large, julienned
- 1/2 cucumber, or 160g, thinly sliced
- 2 cloves garlic, grated
- 1 teaspoon sesame oil
- 3/4 teaspoon salt
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 3-4 tablespoons shiitake stock, reserved from soaking mushrooms
- 3-4 eggs
- 3 tablespoons oil
For the Hot Chili Sauce
- 2 tablespoons Gochujang (Korean Chili Paste)
- 2 tablespoons white sugar
- 2 tablespoons hot water
- 2 teaspoons sesame oil
- 1 teaspoon soy sauce
- 2 teaspoons toasted white sesame seeds
To Serve
- 3-4 bowls cooked rice
- as needed kimchi, homemade or store-bought
- as needed Korean seaweed flakes, optional
Instructions
- 1
In a bowl, combine the beef mince with the grated garlic, 2 tablespoons of soy sauce, and 2 tablespoons of brown sugar. Mix these ingredients well until fully combined, then set the marinated beef aside.
⏱️ 3 min - 2
Sprinkle 3/4 teaspoon of salt over the thinly sliced cucumber and toss well. Let sit for 10 minutes, then rinse under cold water and gently squeeze out excess moisture. Set aside.
⏱️ 12 min - 3
Heat 1 teaspoon of sesame oil in a frying pan over medium-high heat. Add the julienned carrots and stir-fry for 2-3 minutes with a pinch of salt until tender-crisp. Remove and set aside.
⏱️ 3 min - 4
Squeeze excess water from the rehydrated shiitake mushrooms and slice them thinly. Heat 1 tablespoon of oil in the same pan. Add the sliced shiitake mushrooms and stir-fry for 3-4 minutes. Add 1 tablespoon brown sugar, 1 tablespoon soy sauce, and 3-4 tablespoons of the reserved shiitake stock. Stir-fry for another minute, then taste and adjust with more soy sauce or sugar if needed. Remove and set aside.
⏱️ 6 min - 5
Heat 2 tablespoons of oil in a frying pan. Add the marinated beef mince and cook over medium heat for 5-6 minutes, or until browned and cooked through, breaking up the mince with a spoon as it cooks. Remove from heat and set aside.
⏱️ 6 min - 6
Cook the eggs sunny-side up in a lightly oiled pan.
⏱️ 4 min - 7
In a small bowl, whisk together the Gochujang, white sugar, hot water, 2 teaspoons sesame oil, 1 teaspoon soy sauce, and toasted white sesame seeds until smooth.
⏱️ 2 min - 8
Place a serving of hot cooked rice in each bowl. Arrange the cooked beef, shiitake mushrooms, carrots, and cucumber neatly on top. Add a fried egg in the center. Drizzle generously with the prepared hot chili sauce and garnish with kimchi and Korean seaweed flakes if desired.
⏱️ 4 min