We had korean bibimbap tonight. I have to admit that this recipe is not as delicious as one from a good korean restaurant but it is cheaper and good enough! Bibimbap is a traditional korean dish that is served on a warm stone bowl. Here we only capture the essentials: rice, vegetables, meat, eggs, and korean hot sauce. It looks plain in this picture but when you mix everything together with the hot sauce they turn red and inviting.
The Korean hot sauce is the soul of this dish. We got ours at T & T supermarket. It looks something like this:
Now to the recipe.
Time: no more than 20 minutes
- uncooked rice: 1 cup/cooked rice: 2 cups
- ground beef: 200g
- marinate: 1tbsp of cooking wine, 1 tbsp of soy sauce, some pepper
- egg: 2
- zucchini: 1
- bean sprouts: 1/2 bag
- cucumber: 1/2
- korean hot sauce: 1/2 tbsp or to taste
- vegetable oil or olive oil
- (optional): sesame seeds
- Cook rice in rice cooker according to the instructions of your rice cooker
- marinate beef with cooking wine to get rid of the beef odour, add soy sauce and pepper to taste
- slice carrots, zucchini, and cucumber
- add water to a pot, boil bean sprouts for 1 minute, place it under running tap water for 10 seconds, drain well
- in the same pot, boil sliced zucchini for 3 minutes or until it looks translucent in the centre, run cold water through for 10 seconds, drain
- heat pan in high heat, add oil and sautee the carrots for 2 minutes, set the carrots aside
- add a little bit more oil to pan if needed, sautee the ground beef until they all turn brown
- set heat to medium, add oil to pan and fry two eggs to your liking
- place all the ingredients in a plate, add hot sauce, sprinkle some sesame seeds, then mix them up.