Bibimbap

Another one of my favorite things to eat is Bibimbap! I've never made it before, but the process seemed easy enough to try it at home. There are so many additions that you can add to your bibimbap to make it your own, I even thought about adding dried seaweed but figured I had enough to go into the bowl as it was.

Bibimbap

1 lb beef, cut into 1/2 inch strips
3 tablespoon of soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon rice vinegar
3 tablespoon scallion, chopped 
6 cloves garlic, minced
1 teaspoon pepper 

• Mix all of the ingredients into a bowl and mix until thoroughly coated; marinate for 20 minutes.
• Sauté in a pan for 4-5 minutes.

Condiments:

rice, cooked
egg, cooked to your liking
gochujang
beef {recipe above}

bean sprouts

• Cook the bean sprouts in boiling water for 3 minutes. Drain and shock in ice water. Drain excess water and toss with 1 clove garlic, minced; 1 teaspoon sesame oil; 1 tablespoon sesame seeds and season with salt and pepper.

spinach

• Blanch the spinach in boiling water until wilted. Drain and shock in ice water. Squeeze excess water out and chop. Toss with 1 tablespoon scallions, chopped; 1 clove garlic, minced; 1 teaspoon sesame oil; 1 teaspoon sesame seeds and season with salt and pepper.

cucumbers

• Thinly cut the cucumbers in half moon shapes. Sprinkle with salt and let sit for 10 minutes. Wash off excess salt and drain excess water. Toss with 1 tablespoon scallions, chopped; 1 clove garlic, minced; 1 teaspoon sesame oil and 1 tablespoon sesame seeds.

zucchini

• Cut zucchini into 1/2 inch sticks and sauté in a pan over medium-high heat with oil. Once halfway cooked, add 2 tablespoons scallions, chopped and 2 clove garlic, minced.

carrots

• Sauté julienned carrots in a pan over medium-high heat with oil. Season with salt and pepper, to taste.

Assemble:

In a bowl, add a large scoop of rice. Add a small pile of the condiments around the outer edge of the bowl. Add the egg to the middle and gochujang to the side.


Ashley