Ingredients with Measurements:
- 2 cups cooked short-grain rice
- 1 cup cucumber, julienned
- 1 cup carrots, julienned
- 1 cup bean sprouts
- 1 cup sliced beef
- 2 eggs
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon minced garlic
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, mix together sesame oil, soy sauce, vinegar, sugar, gochujang, and minced garlic to make the sauce. Set aside.
2. Cook the beef in a pan over medium heat until browned. Season with salt and pepper to taste. Set aside.
3. In a pot of boiling water, blanch the bean sprouts for 1-2 minutes until tender. Drain and rinse with cold water. Set aside.
4. In the same pot of boiling water, blanch the carrots for 1-2 minutes until tender. Drain and rinse with cold water. Set aside.
5. In a separate pot of boiling water, blanch the cucumber for 30 seconds until slightly softened. Drain and rinse with cold water. Set aside.
6. In a small bowl, beat the eggs and season with salt and pepper to taste. Cook in a pan over medium heat, making a thin omelet. Cut into thin strips. Set aside.
7. To assemble the bibimbap, place the cooked rice in a bowl. Arrange the beef, bean sprouts, carrots, cucumber, and egg strips on top of the rice.
8. Drizzle the sauce over the ingredients.
9. Serve cold.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Serve cold
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 480
- Fat: 17g
- Carbohydrates: 55g
- Protein: 26g
Substitutions for ingredients:
- Instead of beef, you can use chicken or tofu.
- Instead of cucumber, you can use zucchini or radish.
- Instead of bean sprouts, you can use spinach or kale.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use brown rice instead of white rice for a healthier option.
- Add a dollop of sour cream or Greek yogurt on top for a creamy twist.
Tips and tricks:
- Make sure to rinse the blanched vegetables with cold water to stop the cooking process and maintain their crispness.
- You can make the sauce ahead of time and store it in the fridge for up to a week.
- Use a mandoline slicer to easily julienne the vegetables.
Storage instructions:
- Store any leftover bibimbap in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- To reheat, microwave the bibimbap for 1-2 minutes until heated through.
Presentation ideas:
- Serve the bibimbap in a traditional Korean stone bowl for an authentic presentation.
- Arrange the ingredients in a colorful and visually appealing way.
Garnishes:
- Sprinkle sesame seeds or chopped green onions on top for added flavor and texture.
Pairings:
- Serve with a side of kimchi or pickled vegetables for a tangy contrast.
- Pair with a cold glass of Korean rice wine or beer.
Suggested side dishes:
- Korean-style fried chicken
- Japchae (stir-fried glass noodles)
- Tteokbokki (spicy rice cakes)
Troubleshooting advice:
- If the sauce is too spicy, add more sugar to balance out the heat.
- If the vegetables are too watery, pat them dry with a paper towel before assembling the bibimbap.
Food safety advice:
- Make sure to cook the beef thoroughly to prevent any foodborne illnesses.
- Store any leftover bibimbap in the fridge and consume within 2 days.
Food history:
- Naengguk Bibimbap is a popular Korean dish that originated in the northern regions of Korea, where the summers are hot and humid. It is a refreshing and cooling dish that is perfect for the hot weather.
Flavor profiles:
- The dish has a balance of sweet, salty, and spicy flavors, with a refreshing crunch from the vegetables.
Serving suggestions:
- Serve the bibimbap as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean