Tuesday, May 24, 2011

Bibimbop (Korean Beef & Mix Vegetable with Rice)

Bibimbop (Korean Beef & Mix Vegetable with Rice)
Prep Time: 15 min     Cook Time: 35 min     Ready In: 50 min
Serving Size: 2


1/2 Lb Chop/Ground Beef
1 Cup Bean Sprout
2 Cup Spinach
2 Cup Beltflower Root (can be purchased at H-Mart)
8 Shiitake Mushrooms
1 Medium Size Carrot
1/2 Medium Size Zucchini
2 Eggs
3 Cup Short Grain Rice
1 Tbs Sugar
1 Tbs Sesame Oil
1 Tbs Sesame Seeds
4 Tbs Kochujang (Korean red pepper paste)


Rinse rice with water. Cook rice in a rice cooker with 3 cups of water. This should take about 30 minutes.

Slice the zucchini thinly, add sesame oil and cook for 3 minutes on a frying pan. Let zucchini cool on a plate. Julienne carrot and cook  the carrots for 3 minutes and let cool on a different plate. Julienne mushroom and stir fry for 3 minutes and cool on a plate. Julienne beltflower root and stir fry for 3 minutes and cool on a plate.

Bring 4 cups of water to boil. Add sprouts and cook for 4 minutes. Drain sprouts and add salt to taste. Cook the spinach for 4 minutes as well and squeeze all excess water out of the vegetable and salt to taste.

Season beef with salt to taste and stir fry until cooked about 7-10 minutes.

Place rice on the bottom of a bowl. Top with vegetable and beef. Cook eggs sunny side up and place egg on top of the bowl to finish the dish.

With a spoon, mix vegetable, beef, rice and egg together. Add in Kochujang to taste and ENJOY!!

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