Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup hobaknamul (zucchini sprouts)
- 1 cup mung bean sprouts
- 1 cup spinach
- 1 cup carrots, julienned
- 1 cup shiitake mushrooms, sliced
- 1 cup beef, sliced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse and drain the hobaknamul, mung bean sprouts, spinach, and carrots.
2. Blanch the hobaknamul, mung bean sprouts, and spinach in boiling water for 1-2 minutes. Drain and rinse with cold water. Squeeze out excess water from the spinach and set aside.
3. Heat the vegetable oil in a pan over medium-high heat. Add the shiitake mushrooms and cook until softened, about 3-4 minutes. Remove from the pan and set aside.
4. In the same pan, add the beef and cook until browned, about 5-6 minutes. Add the garlic and cook for another minute.
5. Add the soy sauce, sesame oil, sugar, and gochujang to the pan. Stir to combine and cook for another 2-3 minutes until the sauce thickens.
6. To assemble the bibimbap, divide the rice among four bowls. Arrange the hobaknamul, mung bean sprouts, spinach, carrots, shiitake mushrooms, and beef on top of the rice.
7. Serve hot with additional gochujang and sesame oil on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 15g
- Cholesterol: 40mg
- Sodium: 600mg
- Total carbohydrates: 60g
- Dietary fiber: 5g
- Sugars: 6g
- Protein: 20g
Substitutions for ingredients:
- Hobaknamul can be substituted with any other type of sprouts or vegetables.
- Mung bean sprouts can be substituted with soybean sprouts or any other type of sprouts.
- Shiitake mushrooms can be substituted with any other type of mushrooms.
- Beef can be substituted with chicken, pork, or tofu.
Variations:
- Add a fried egg on top of the bibimbap for a traditional Korean touch.
- Use different types of vegetables or proteins to create your own personalized bibimbap.
Tips and tricks:
- Make sure to squeeze out excess water from the spinach to prevent the bibimbap from becoming too watery.
- Adjust the amount of gochujang according to your spice preference.
- Use a non-stick pan to prevent the beef from sticking to the pan.
Storage instructions:
- Store any leftover bibimbap in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bibimbap in the microwave or on the stovetop until heated through.
Presentation ideas:
- Arrange the vegetables and beef in a colorful and aesthetically pleasing way on top of the rice.
Garnishes:
- Garnish with sesame seeds, chopped green onions, or sliced red chili peppers.
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Korean-style fried chicken
- Japchae (stir-fried glass noodles)
- Tteokbokki (spicy rice cakes)
Troubleshooting advice:
- If the bibimbap becomes too watery, try squeezing out excess water from the vegetables or reducing the amount of sauce.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure food safety.
Food history:
- Bibimbap is a traditional Korean dish that originated in the Joseon Dynasty (1392-1910).
Flavor profiles:
- The bibimbap has a savory, slightly sweet, and spicy flavor profile.
Serving suggestions:
- Serve the bibimbap hot and enjoy with chopsticks or a spoon.
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Region: Korean