"Bibim" actually means mixing. "Bap" refers to cooked rice. It is such a versatile dish that allows for room for creativity, shuffling of ingredients.
If you are like me (non-spicy eater), put gochujang only at the tail end in small quantities.
I hope this staple recipe makes it way into your fridge as a weekly meal prep!
Ingredients:
- 1 cup of cooked rice, cooled down
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup of spinach
- 1 cup of bean sprouts
- 3-4 shiitake mushrooms, sliced
- 1/2 pound of beef . pork, thinly sliced
- 2 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Gochujang (Korean chili paste) for serving
- Sesame seeds for garnish
- Fried egg (optional)
Instructions:
Marinate the beef slices with minced garlic, soy sauce, sesame oil, salt, and pepper. Let it sit for at least 30 minutes.
In a pan, heat vegetable oil over medium heat and sauté the marinated beef until cooked through. Set aside.
In the same pan, stir-fry each vegetable separately with a bit of salt until just cooked. Set aside.
Divide the cooked rice into serving bowls
Arrange the cooked vegetables and beef on top of the rice in separate sections.
Serve with a dollop of gochujang on the side and sprinkle with sesame seeds.
Optionally, top with a fried egg.
Mix everything together before eating.
Alternative Spinoffs:
- Vegetarian Bibimbap: Replace the beef with tofu or tempeh for a vegetarian version.
- Seafood Bibimbap: Add cooked shrimp, squid, or fish fillet to the bibimbap for a seafood twist.
- Kimchi Bibimbap: Incorporate kimchi into the bibimbap for a spicy and tangy flavor.
- Bibimbap Salad: Serve the bibimbap ingredients over a bed of mixed greens for a lighter version.
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