Korean Bibimbap

Korean bibimbap (mixed rice with meat and assorted vegetables) is one of the ways to use the leftovers in our fridge, as the toppings are very flexible. You can use pretty much whatever meat and vegetables you like (the most common choices are beef, pork, spinach, mushroom, bean sprouts etc). It takes some time to put everything together, but it's full of colours, nutrients, and most importantly, it's delicious! Definitely worth it.

Korean Bibimbap

Colours are an important element of a bibimbap. Try to put similar colours opposite each other in the bowl when arranging the toppings.

Ingredients：

Meat and marinade

100g beef

1 tbsp soy sauce

1 tbsp sesame oil

1 tsp sugar

1/4 tsp minced garlic

Vegetables and seasonings

A handful of green cabbage (julienned)

A handful of purple cabbage (julienned)

A handful of Chinese cabbage (julienned)

A handful of carrots (julienned)

½ tsp minced garlic

A pinch of salt

1 tsp roasted sesame seeds

1 tbsp sesame oil

Bibimbap sauce

2 tbsp gochujang

1 tbsp sesame oil

1 tbsp sugar

1 tbsp water

1 tbsp roasted sesame seeds

1 tsp vinegar

1 tsp minced garlic

to assemble

1 small bowl of steamed rice

A handful of homemade kimchi

1 fried egg (sunny side up)

1 piece of seaweed

Steps：

Meat

1. Mix all the ingredients and marinade for about 30 mins.

2. Add some oil into a pan. Stir-fry the beef on medium high to high heat for 2 to 4 mins.

Vegetables

1. Cabbages: Boil water in a pan. Add a pinch of salt. Once it starts boiling, blanch cabbages for 45-60 seconds. Drain well and run cold water over them for 1-2 minutes. Squeeze to remove excess water. Add seasonings and mix well. Set aside.

2. Carrot: Add some oil in a pan. Cook over medium high heat for 2 to 3 mins. Season with salt. Set aside.

Bibimbap sauce

Mix all ingredients in a bowl. Set aside.

to assemble

1. Place rice in a big bowl. Arrange beef, vegetables, kimchi, egg and seaweed on top.

2. Pour the bibimbap sauce over. Then serve.