Ingredients with Measurements:
- 1 cup of short-grain rice
- 2 cups of water
- 1/2 lb of beef (sirloin or ribeye)
- 1/2 cup of soy sauce
- 1/4 cup of sugar
- 2 tablespoons of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of sesame seeds
- 1/2 onion, sliced
- 1/2 carrot, julienned
- 1/2 zucchini, julienned
- 1/2 cup of shiitake mushrooms, sliced
- 1/2 cup of bean sprouts
- 1/2 cup of spinach
- 2 eggs
- Salt and pepper to taste
Special equipment needed:
- Stone bowl or regular bowl
- Rice cooker or pot
Step-by-step instructions:
1. Rinse the rice in cold water and drain. Add 2 cups of water and cook the rice in a rice cooker or pot.
2. Cut the beef into thin slices and marinate it in soy sauce, sugar, sesame oil, garlic, and sesame seeds for 30 minutes.
3. Heat a pan over medium-high heat and cook the beef until browned. Set aside.
4. In the same pan, sauté the onion, carrot, zucchini, and shiitake mushrooms until tender. Set aside.
5. Blanch the bean sprouts and spinach in boiling water for 1 minute. Drain and set aside.
6. Crack the eggs into a bowl and beat lightly. Season with salt and pepper.
7. Heat a non-stick pan over medium heat and pour in the beaten eggs. Cook until set and flip to cook the other side. Set aside.
8. In a stone bowl or regular bowl, add a scoop of rice at the bottom. Arrange the beef, vegetables, and egg on top of the rice.
9. Serve hot with additional soy sauce and sesame oil.
- Time:
Preparation time: 40 minutes
- Cooking time: 30 minutes
Temperature:
- Rice: Cook according to rice cooker or pot instructions.
- Beef: Cook over medium-high heat.
- Vegetables: Sauté over medium-high heat.
- Eggs: Cook over medium heat.
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 650
- Fat: 21g
- Carbohydrates: 80g
- Protein: 35g
Substitutions for ingredients:
- Beef: Can be substituted with chicken, pork, or tofu.
- Vegetables: Can be substituted with any vegetables of your choice.
- Soy sauce: Can be substituted with tamari or coconut aminos.
- Sugar: Can be substituted with honey or maple syrup.
Variations:
- Vegetarian: Omit the beef and use tofu or tempeh instead.
- Spicy: Add gochujang or red pepper flakes to the marinade or sauce.
- Seafood: Add shrimp or scallops to the dish.
Tips and tricks:
- Use a stone bowl to keep the dish hot and crispy.
- Make sure to marinate the beef for at least 30 minutes for maximum flavor.
- Use a non-stick pan to cook the eggs for easy flipping.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a stone bowl for an authentic Korean experience.
- Garnish with sesame seeds and chopped green onions.
Pairings:
- Kimchi
- Korean side dishes (banchan)
- Korean tea or beer
Suggested side dishes:
- Japchae (Korean glass noodles)
- Tteokbokki (spicy rice cakes)
- Mandu (Korean dumplings)
Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix well.
- If the beef is tough, marinate it for a longer time or cook it over lower heat.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F for food safety.
Food history:
- Bibimbap is a popular Korean dish that originated in Jeonju, a city in South Korea.
Flavor profiles:
- Savory, sweet, and nutty.
Serving suggestions:
- Serve hot with additional soy sauce and sesame oil.
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Region: Korean