I really, really, REALLY want to try this some day. I would like to make it once I’ve tasted it first though. But the nearest Korean restaurant is an hour away, so it will be some time before I can try it from a restaurant. I decided to share this recipe for that very reason though. It’s a recipe that is for anyone, even vegetarians and vegans. But the recipe below is for meat lovers, but I will link some recipes for veggie bibimbap.

(Recipe is from My Korean Kitchen, please visit their site for directions.)

Ingredients for 3 to 4 servings

(Prep time: 35 mins, Cooking time: 55 mins )

Meat and meat sauce

  • 100g (3.5 ounces) beef mince
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar – I used brown sugar
  • 1/4 tsp minced garlic

Vegetables and other

  • 250g (0.6 pounds) mildly seasoned spinach
  • 350g (0.8 pounds) mildly seasoned bean sprouts – (You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!)
  • 100g (3.5 ounces) shiitake mushroom
  • 120g (4.2 ounces) carrots (1 small)
  • 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
  • 3 to 4 serving portions of steamed rice
  • 3 or 4 eggs (depending on the serving portion)
  • Some cooking oil to cook the meat, mushroom, carrots and eggs – I used rice bran oil.
  • Korean seasoned seaweed, shredded (long thin cut)

Bibimbap sauce – The below sauce might be only enough for  3 servings if you like eating it spicy.

  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar – I used raw sugar
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar – I used apple vinegar
  • 1 tsp minced garlic

* 1 Tbsp = 15ml

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