Bibimbap
Bibimbap
Ingredients
For the Main Dish
- 400 g beef mince
- 6-8 dried shiitake mushrooms, soaked in hot water for 10 minutes, reserving the soaking liquid
- 1 large carrots, 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, marinate the beef mince with the grated garlic, 2 tablespoons of soy sauce, and 2 tablespoons of brown sugar. Mix well and set aside.
⏱️ 5 min
- 2
Sprinkle 1/2 teaspoon salt over the thinly sliced cucumber and toss well. Let it sit for 10 minutes, then rinse under cold water and gently squeeze out excess moisture. Set aside.
⏱️ 10 min
- 3
Heat 1 teaspoon sesame oil in a frying pan over medium-high heat. Stir-fry the julienned carrots for 2-3 minutes with a pinch of salt. Remove and set aside.
⏱️ 3 min
- 4
Squeeze excess water from the soaked shiitake mushrooms and slice thinly. Heat 1 tablespoon oil in a pan and stir-fry for 3-4 minutes. Add 1 tablespoon brown sugar, 1 tablespoon soy sauce, and 3-4 tablespoons reserved shiitake stock. Stir-fry for another minute, then taste and adjust with more soy sauce or sugar if needed. Set aside.
⏱️ 5 min
- 5
Heat 2 tablespoons oil in a frying pan and cook the marinated beef over medium heat for 5-6 minutes, or until browned and cooked through. Remove from heat and set aside.
⏱️ 6 min
- 6
Cook the eggs sunny-side up in a lightly oiled pan.
⏱️ 3 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 rice in each bowl. Arrange the cooked beef, shiitake, carrots, and cucumber neatly on top. Add the fried egg in the center. Drizzle with the prepared chili sauce and garnish with kimchi and Korean seaweed flakes if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Bibimbap
For the Main Dish
- 400 g beef mince
- 6-8 dried shiitake mushrooms, soaked in hot water for 10 minutes, reserving the soaking liquid
- 1 large carrots, 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, marinate the beef mince with the grated garlic, 2 tablespoons of soy sauce, and 2 tablespoons of brown sugar. Mix well and set aside.
⏱️ 5 min - 2
Sprinkle 1/2 teaspoon salt over the thinly sliced cucumber and toss well. Let it sit for 10 minutes, then rinse under cold water and gently squeeze out excess moisture. Set aside.
⏱️ 10 min - 3
Heat 1 teaspoon sesame oil in a frying pan over medium-high heat. Stir-fry the julienned carrots for 2-3 minutes with a pinch of salt. Remove and set aside.
⏱️ 3 min - 4
Squeeze excess water from the soaked shiitake mushrooms and slice thinly. Heat 1 tablespoon oil in a pan and stir-fry for 3-4 minutes. Add 1 tablespoon brown sugar, 1 tablespoon soy sauce, and 3-4 tablespoons reserved shiitake stock. Stir-fry for another minute, then taste and adjust with more soy sauce or sugar if needed. Set aside.
⏱️ 5 min - 5
Heat 2 tablespoons oil in a frying pan and cook the marinated beef over medium heat for 5-6 minutes, or until browned and cooked through. Remove from heat and set aside.
⏱️ 6 min - 6
Cook the eggs sunny-side up in a lightly oiled pan.
⏱️ 3 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 rice in each bowl. Arrange the cooked beef, shiitake, carrots, and cucumber neatly on top. Add the fried egg in the center. Drizzle with the prepared chili sauce and garnish with kimchi and Korean seaweed flakes if desired.
⏱️ 3 min