Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup ggaennip (perilla leaves), washed and thinly sliced
- 1 cup bean sprouts, blanched
- 1 cup carrots, julienned and blanched
- 1 cup spinach, blanched and squeezed dry
- 1 cup shiitake mushrooms, sliced and sautéed
- 1 cup ground beef, seasoned with soy sauce and sesame oil
- 2 eggs, fried sunny-side up
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Stone bowl (dolsot) or regular bowl
Step-by-step instructions:
1. In a small bowl, mix together gochujang, soy sauce, sesame oil, sugar, rice vinegar, water, and toasted sesame seeds to make the bibimbap sauce.
2. In a stone bowl or regular bowl, arrange cooked rice at the bottom.
3. Arrange ggaennip, bean sprouts, carrots, spinach, shiitake mushrooms, and ground beef on top of the rice.
4. Place the fried egg on top of the vegetables.
5. Drizzle the bibimbap sauce over the ingredients.
6. Mix everything together thoroughly before eating.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- N/A
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 600
- Fat: 16g
- Carbohydrates: 83g
- Protein: 30g
Substitutions for ingredients:
- Ggaennip can be substituted with shiso leaves or basil leaves.
- Ground beef can be substituted with ground pork or chicken.
- Shiitake mushrooms can be substituted with other types of mushrooms.
Variations:
- Vegetarian bibimbap: omit the ground beef and substitute with tofu or tempeh.
- Seafood bibimbap: add cooked shrimp, squid, or octopus to the ingredients.
Tips and tricks:
- Use a stone bowl (dolsot) if possible to keep the bibimbap hot and crispy.
- Make sure to mix everything together thoroughly to distribute the flavors evenly.
- Adjust the amount of gochujang according to your preference for spiciness.
Storage instructions:
- Store leftover bibimbap in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat bibimbap in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve bibimbap in a stone bowl (dolsot) for an authentic Korean dining experience.
- Garnish with additional sliced ggaennip or toasted sesame seeds.
Garnishes:
- Sliced ggaennip
- Toasted sesame seeds
Pairings:
- Kimchi
- Korean side dishes (banchan)
- Korean tea or beer
Suggested side dishes:
- Kimchi
- Japchae (stir-fried glass noodles)
- Korean pancakes (jeon)
Troubleshooting advice:
- If the bibimbap is too dry, add more bibimbap sauce or a drizzle of sesame oil.
- If the bibimbap is too spicy, add more rice or vegetables to balance out the heat.
Food safety advice:
- Make sure to cook all ingredients thoroughly before assembling the bibimbap.
- Store leftover bibimbap in the refrigerator and consume within 2 days.
Food history:
- Bibimbap is a popular Korean dish that originated from the royal court cuisine of the Joseon Dynasty (1392-1910).
Flavor profiles:
- Spicy, savory, umami, nutty
Serving suggestions:
- Serve bibimbap hot and mix everything together thoroughly before eating.
Related Categories
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Region: Korean