Bibimbap

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Bibimbap is truly Korea’s most comfort food. This dish is so popular not only in the kimchi land but throughout the world. It is so well-known to the point, a person who does not know much about Korea probably had heard about this delicious dish or tried it before.

Cooking Bibimbap at home is fairly easy since it is extremely versatile. The world “bibim” means to mix different ingredients together, and “bap” means rice. So the ingredients for this recipe is really up to your liking, you can use any vegetables or greens that you like, as well as the main protein, from beef to chicken or pork, all will mix up and create a most wonderful Bibimbap. That is the beauty of this dish.

The secret behind a great Bibimbap also lies on the sauce. A delicious sauce will really help to elevate the dish to a whole new level. One main component for Bibimbap’s sauce is Gochujang. This spicy red pepper paste is used in most of the Korean recipe, thus you can see how versatile it is. In this recipe, instead of mixing Gochujang with soy sauce, sesame oil, a touch of sugar and vinegar, I mixed it with Kewpie mayonnaise. The spiciness works really well with tanginess and richness of the mayo. And when combined with all the other ingredients, all I can say was: “Oh my god!”.

(Recipe video coming this Saturday)

THE RECIPE

Bibimbap

Serving 2-3 people

Prep time Cook time
20 mins 20 mins

Ingredients:

Beef 1kg
Carrot 200g
Zucchini 200g
Mushroom 200g
Onion 1
Eggs 2-3
Soy sauce 60ml
Sesame oil 30ml
Cooking wine (optional) 10ml
Sugar 25g
Minced garlic 20g
Gochujang sauce and mayonnaise kewpie

Method:

1. Cut carrot, zucchini, mushroom, onion into long strips

2. Thinly slice your beef and marinade it with soy sauce, sesame oil, cooking wine, sugar and minced garlic. Marinade it for 30 minutes.

3. Place a saute pan on medium high heat, when the pan is hot, add oil then start saute each ingredients individually.

4. First we saute the carrot. Only cook the carrot around 90%, so there is still crunchiness. Season with salt and pepper.

5. Repeat the same steps with other ingredients, each step always season with some salt and pepper.

6. When finish with all the vegetable, we continue with our beef. High heat, when the pan is hot, add oil and then the beef.

7. When the beef is cooked, clean the pan and fry the eggs.

8. Mixing Gochujang with Kewpie to your taste

9. Essemble all the ingredients and arrange it nicely on top of your rice bowl. Add the sauce, sprinkle sesame seed and some spring onion. Mix everything up and yum!

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