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Bibim Bap

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BibimBap

Ingredients Edit

Beef Edit

  • 4 slice bulgogi beef - (⅛ lb)
  • 2 tbsp bottled bulgogi marinade
  • 1 tsp oil

Vegetables Edit

Rice Edit

Sauce Edit

Assembly Edit

Directions Edit

Beef Edit

  1. Place the beef in a bowl, add the bulgogi marinade, cover and refrigerate, 1 hour.
  2. Remove the beef from the marinade and cut into ½-inch slices.
  3. Heat the oil in a skillet over medium-high heat.
  4. Add the beef and stir-fry until cooked through, 1 minute.
  5. Note: cook the beef just before assembling the dish.

Vegetables Edit

  1. Cook the mushrooms in the oil and the marinade in a skillet over high heat until tender, 3 to 4 minutes.
  2. Set aside.
  3. Cut the carrots into very thin, long strips.
  4. The spinach, carrots and soy bean sprouts need to be blanched in separate pots of boiling water.
  5. Blanch the spinach 30 seconds.
  6. Drain and squeeze dry.
  7. Blanch the carrots, 1 minute; the soybean sprouts, 30 seconds.
  8. Cut the zucchini into very thin slices.
  9. Cook the zucchini in boiling water until tender, about 3 minutes.

Rice Edit

  1. Wash the rice several times in cold water until the water is clear, rubbing the rice well.
  2. Drain.
  3. Place the rice in a heavy pot; add 3 cups of cold water.
  4. Cover and bring to a boil, reduce the heat and steam, covered, until the rice is tender, about 30 minutes.

Sauce Edit

  1. Combine the red pepper paste, sesame seeds, honey, oil and garlic in a small bowl.
  2. Set aside.

Assembly Edit

  1. Place the hot cooked rice in a large serving bowl.
  2. The vegetables can be at room temperature.
  3. Arrange them on top of the rice in separate groups, along with the kimchi.
  4. Sprinkle with the sesame oil and sesame seeds.
  5. Arrange the beef on top and a small pile of nori strips at one side.
  6. Place the egg in the center.
  7. Pass the sauce in a separate bowl.
  8. Add this to taste and stir it into the mixture, preferably with a long-handled Korean spoon.

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