Sesame oil and gochujang are a must to make a real Korean bibimbap.
Rice
2 carrots
2 zucchinis
200 g of soy sprouts
Young spinach shoots
Shiitake or button mushrooms
2 or 3 cloves of garlic
1 piece of grated ginger
500 g of beef to braise
Eggs (one per person)
Soy sauce
Brown sugar or sugar
Rice or white vinegar
Sesame oil
Korean pepper paste (Gochujang)
kimchi
Cook the rice (1 part rice to 2 parts water): 10 minutes over high heat, then 10 minutes off the heat, covered.
Prepare the marinade: mix 3 tbsp. brown sugar, 3 tbsp. sesame oil, 3 tbsp. rice vinegar, a crushed clove of garlic and a piece of minced ginger (about 1 tsp.).
Add the thin strips of beef or ground beef, leave in the fridge for 20 minutes.
Prepare the vegetables in thin slices: carrots, zucchini, slice the mushrooms.
Cook the vegetables one by one in a frying pan or wok (carrots, mushrooms, spinach, soy, zucchini) with a tsp. of sunflower oil, a little minced garlic to taste, and after 3 minutes, add 1 tsp. of soy sauce to each vegetable.
Cook the beef strips in a little hot oil for 2 minutes and fry the eggs (fried eggs).
Serve in bowls with rice at the bottom, vegetables all around, some chili paste, and beef and/or egg in the middle!
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Copy right. 2019
