Beef and Vegetable Bibimbap
Ingredients
- 300 gWhite rice (cooked)
- 400 gGround beef 5% fat (sautéed)
- 2 pcCarrot (julienned)
- 1 pcZucchini (julienned)
- 100 gshiitake mushroom (sliced)
- 200 gSpinach (blanched)
- 150 gbean sprouts (blanched)
- 4 pcEgg (fried)
- 3 tbspgochujang (for the sauce)
- 2 tbspSesame oil (for seasoning)
- 2 tbspsoy sauce (for the meat)
- 2 pcGarlic (minced)
- 1 tspWhite sugar (for the marinade)
- 1 tspSesame seed (for garnish)
- 100 gFernbrake Gosari (rehydrated and cut)
Method
A steaming bowl of pearly rice topped with a colorful array of crunchy vegetables and sautéed beef. The spicy red sauce brings a deep heat that coats every grain when mixed with the runny egg yolk.
- 1
Rinse the white rice until the water runs clear. Steam it. The grain should remain whole, firm to the bite but sticky.
- 2
Cut the carrots and zucchini into fine julienne. Slice the shiitakes. Sauté each vegetable separately (carrots, zucchini, shiitakes, and gosari) with a drop of oil so they keep their crunch and bright color.
- 3
Dip the bean sprouts and spinach for 30 seconds in boiling water. Cool immediately, squeeze to extract all the water, and season with a drop of sesame oil.
- 4
Sauté the ground beef over high heat with the minced garlic, soy sauce, and sugar. The meat should brown quickly without boiling in its juice.
- 5
Fry the eggs. The white should be set, but the yolk must remain perfectly liquid and runny.
- 6
Place the rice at the bottom of the bowls. Arrange the vegetables and meat in sections on top. Place the egg in the center, sprinkle with sesame seeds, and serve with gochujang.
Frequently asked questions
How do you get this dish right?
- Do not mix everything in the pan; each vegetable must maintain its own identity.
- If you have a stone bowl, heat it up so the rice at the bottom becomes crispy.
How long does this dish keep?
Vegetables and meat can be kept for 2 days in the fridge separately. Cook the egg at the last minute.
