Korean cuisine

Easy

Korean Bibimbap

This Korean Bibimbap is a delicious cavalcade of flavors. Ground beef in a spicy sauce and the with all sorts of seasoned sautéed vegetables altogether with cooked rice and steamed in a stone pot for a final cook. The final result is spicy, mixed rice with meat and vegetables and egg yolk. Worth trying!

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

1 SERVING

Ingredients:

1 Tbsp Cooking oil
6 Oz. Ground beef
1 Small Onion, diced
1 1/2 Tbsp Garlic, minced
1 Tbsp Green onion, chopped
1/2 Cup Gochujang
1 Tbsp Light soy sauce
1 Tbsp Honey
1 Tbsp Roasted pine nuts
2 Large Egg wash
1 Qt. Water
1/4 Tsp Salt
2 Oz. Soybean sprout
1 Medium Persian cucumber
1 Small Carrot
1/4 Tsp Salt
1 Tsp Sesame oil
1/2 Large Hairy gourd
1/2 Large Red bell pepper
2 Medium Fresh shiitake mushrooms
1 Tsp Sesame oil
1/4 Tsp Salt
2 Cups Cooked rice
1 Large Egg yolk

Directions:

Julienne the red bell pepper. Cut the hairy gourd into slices. Cut the fresh shiitake into slices. Julienne the carrot. Slice the cucumber.

Making meat sauce: Add oil to a medium pan. Turn the heat to high. Stir fry the ground beef for 2-3 minutes. Then add diced onion, minced garlic, and minced green onion, and cook for 2 minutes. Add Korean chili paste, light soy sauce, honey, and roasted pine nuts, continue to stir-fry for 2-3 minutes. Set aside.

With a small flat pan over low heat, evenly spread egg liquid over the entire bottom to make an egg sheet. When it's cool, roll the sheet into a cylinder, then cut it into thin strips.

Bring 1qt of water in a medium pot to a boil over high heat. Cook the washed soybean sprouts in the boiling water for 2-3 minutes. Remove and rest to cool.

Add the soybean sprouts, cucumber slices, and carrot julienne to a bowl. Seasoning with salt and sesame oil.

With a large wok, put the hairy gourd slices, red bell pepper juliennes, and Shiitake slices in three piles on the bottom. Drizzle a few drops of sesame oil and salt. Set the stove at medium, and stir fry for 2-3 minutes. Remove and set aside.

With a medium stone pot, grease the inside with sesame oil, firmly press the cooked rice to cover the bottom. Place all vegetables on top of the rice. Then place the egg strips in the center. Add an egg yolk on top of the egg strips.

Place the stone pot on a stove. Cook over medium-low heat for 5-8 minutes. Note: You may hear a sizzling sound during cooking. Don't worry about it. You will smell burnt rice. Actually, the rice is not burnt.

Wear a insolate glove, put the stone pot on the insolated mat on the table. Add the meat sauce1/3cup on top, mix thoroughly while the stone cooker is hot. Serve at once.