Korean Bibimbap is a vibrant and traditional rice dish, offering a delightful mix of seasoned vegetables, savory beef, and a perfectly fried egg topped with spicy gochujang sauce. This dish is not only a visual feast but also a satisfying meal that brings the authentic flavors and textures of Korea to your table.
Bibimbap, meaning "mixed rice", is a classic Korean dish that dates back centuries, traditionally prepared as a way to use up leftovers. It beautifully represents Korean culture with its balanced approach to flavors and nutrients.
2 cups cooked white rice
1/2 cup julienned carrots
1/2 cup spinach
1/2 cup bean sprouts
1/2 cup sliced shiitake mushrooms
1/2 cup cucumber slices
1/4 pound ground beef
2 tablespoons soy sauce
1 tablespoon sesame oil
1 clove garlic, minced
1 tablespoon vegetable oil
1 teaspoon sesame seeds
2 eggs
4 tablespoons gochujang sauce
Salt and pepper to taste
1. Cook the rice according to package instructions and keep warm.
2. In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ground beef, stir-frying until the beef is browned. Season with soy sauce and sesame oil, then set aside.
3. Blanch the spinach and bean sprouts separately in boiling water, then rinse under cold water and squeeze out excess moisture. Season each with a pinch of salt and sesame oil.
4. Julienne the carrots and sauté in a skillet until tender. Set aside.
5. In the same skillet, sauté the shiitake mushrooms until tender.
6. In a clean skillet, fry the eggs sunny-side up until the whites are set and the yolks are slightly runny.
7. To assemble, place a serving of rice in a large bowl. Arrange the vegetables and beef around the rice. Place the fried egg on top.
8. Sprinkle with sesame seeds and drizzle with gochujang sauce. Serve immediately, encouraging diners to mix everything together before eating.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a microwave-safe dish for 1-2 minutes on high, or until heated through.
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