Bibimbap!

Bibimbap is one of the most common dishes that you will see on he menu when you go to a Korean Restaurant and it is quite easy to make! I have made the hot chilli sauce slightly milder so if you want to have more kick, then you ca add more gochujang sauce!

Serves:         4 

Preparation time:   15 minutes 

Cooking time: 15-20 minutes

Ingredients:

400g Beef mince 

6 Dried shiitake, soaked in hot water for 10 minutes 

240g Mung bean sprouts 

240g Carrot, julienne cut 

160g or 1 ½ Cucumber, sliced 

1 Red capsicum, sliced 

4 Garlic cloves, chopped 

Sesame oil 

Salt 

Soy sauce 

Cooking Sake 

Sesame seed 

Vegetable oil

 

Hot chilli sauce:

2 Tbsp Gochujan (Korean Chili paste) 

2 Tbsp White sugar 

2 Tbsp Hot water 

2 tsp Sesame oil 

1 tsp Soy sauce 

2 tsp White sesame seeds 

2 cups of Cooked rice (short grain) 

4 Eggs 

Method:

You will prepare all the ingredients separately for Bibimbap and assemble at the end! 

  1. Marinate the beef mince with 2 cloves of chopped garlic, 2 Tbsp of soy sauce and 2 Tbsp brown sugar. Mix well.
  2. Blanch mungbean sprouts in salted water for a minute. Refresh under cold water and season with  ½ tsp of sesame oil and 1/4 tsp of salt. Sprinkle some sesame seeds. 
  3. Slice cucumber thinly and sprinkle 1/2 tsp of salt . Set aside for 10 minutes and squeeze the excess water.  
  4. Slice red capsicum and stir fry with 1 tsp of sesame oil in frying pan. Season with a pinch of salt.
  5. Julienne carrots and stir fry with 1 tsp of sesame oil, 2 cloves of garlic and 1/2 tsp of salt. Sprinkle some sesame seeds.  
  6. Squeeze water from Shiitake and slice. Stir fry 3-4 minutes with 2 tsp of vegetable oil, 2 tsp of brown sugar, 2 tsp of cooking sake and 2 tsp of soy sauce.  
  7. Cook  marinated beef mince in a frying pan with 2 Tbsp of vegetable oil for 5 minutes or until cooked though. Set aside.  
  8. Fry eggs and set aside.  Mix all the hot chilli sauce ingredients in a bowl and set aside.  Assemble all the ingredients with cooked rice and place egg on top. Serve with hot chilli sauce!

About author

Sachie is an International Author, TV personality and owner of the largest & most award-winning Cooking School in Australasia teaching Asian & Pacific Fusion Classes.

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