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Our Family's Simple Bibimbap

Our Family's Simple Bibimbap

Our family's "bibimbap", a classic Korean dish of meat and veggies over rice with egg. Give it a go!

Ingredients: 4 servings

Thinly sliced beef or minced beef
400g
For pre-seasoning the meat:
Soy sauce
1 tablespoon
Cooking sake
1 tablespoon
Sesame oil
2 tablespoons
For the sauce
Soy sauce
2 tablespoons
Cooking sake
2 tablespoons
Sugar
1 tablespoon
Gochujang
1 heaping teaspoon
Tianmianjiang
1 heaping teaspoon
Oyster sauce
2 teaspoons
For the bean sprout namul:
Bean sprouts
1 bag
Vinegar
2 tablespoons
Sugar
1 tablespoon
Salt
1/4 teaspoon
Sesame oil
1 tablespoon
For the spinach, carrot, shimeji mushroom, shio-kombu namul (Recipe ID: 2102589)
Spinach
100g
Carrot
100g
Shimeji mushrooms
1 packet
Shio-kombu
20g
Sesame oil
2 tablespoons
Salt
a pinch
Toasted sesame (white)
as needed
Egg yolk
4
Warm rice
600g

Steps

1. Referring to Recipe ID: 2102589, prepare the spinach, carrot, shimeji mushroom, and shio-kombu namul.
2. Boil the bean sprouts and once they have cooled, drain the excess water and add to a bowl of sauce prepared from the remaining bean sprout namul ingredients, to allow the flavors to soak in.
3. Cut the meat into bite-sized pieces, and rub with salt and pepper into the meat.
4. Combine all of the sauce ingredients and set aside.
5. Put the meat in a frying pan without coating the pan with oil and fry over medium heat.
6. Once it's about half cooked, add the sauce and continue frying for about 5 minutes over medium to low heat.
7. Once the sauce has become thick, it's ready.
8. Serve over rice with an egg yolk and roasted sesame seeds. It's ready to serve! Be sure to add the rest of the sauce from the pan.
9. Mix it all together before eating

Story Behind this Recipe

I wanted to make a hassle-free bibimbap.