
Korean Beef Bibimbap
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- Serves 4
- Cooks in 50 mins (30m prep + 20m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Horse Meat Bibimbap
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a bowl, combine the soy sauce, sesame oil, minced garlic, and grated ginger.
- 2.Add the thinly sliced beef to the bowl and toss to coat. Let it marinate for at least 20 minutes.
- 3.Heat a skillet over medium-high heat and add the marinated beef. Cook until browned and cooked through, about 3-4 minutes per side. Set aside.
- 4.In the same skillet, add a drizzle of sesame oil and sauté the julienned carrot and zucchini until tender-crisp, about 2-3 minutes. Remove from the skillet and set aside.
- 5.Bring a pot of water to a boil and blanch the bean sprouts for 1 minute. Drain and set aside.
- 6.In the same pot, blanch the spinach for 30 seconds. Drain and squeeze out any excess water. Set aside.
- 7.To assemble the bibimbap, divide the cooked rice among 4 bowls. Arrange the cooked beef, sautéed vegetables, blanched bean sprouts, spinach, and kimchi on top of the rice.
- 8.Place a fried egg on each bowl and sprinkle with toasted sesame seeds.
- 9.Serve the bibimbap with gochujang sauce on the side for added heat. Drizzle with sesame oil and garnish with chopped scallions.
- 10.Mix everything together before eating and enjoy the explosion of flavors!
lightbulb_outline Tips
- Feel free to customize your bibimbap with your favorite vegetables or protein.
- If you like it spicy, add more gochujang sauce.
- Make sure to have all the ingredients prepped and ready before you start cooking.
- For a vegetarian version, you can omit the beef and add tofu or mushrooms instead.
- Don't forget to mix everything together before digging in!