Want a complete dish, balanced and greedy? Try our Korean bibimbap recipe! A delicious bowl of hot rice, marinated meat and crunchy vegetables.
Ingredients
- 400 g Japonica rice
- 200 g zucchini cut into matches
- 6 Shredded Shiitake
- 1 Carrot cut into matches
- 4 eggs
- 2 tbsp. coffee toasted sesame seeds
- Vegetable oil
- Salt and pepper
For marinated meat:
- 200 g Fillet of beef cut into matches
- 2 tbsp. coffee Grilled sesame oil
- 2 tbsp. coffee Soya sauce
- 1 Garlic clove, chopped
- 1 C. coffee Sugar
For the gochujang sauce:
- 80 g gochujang (fermented pepper paste)
- 3 cl Water
- 1 C. soup Sugar
- 1 C. soup Grilled sesame oil
- 2 tbsp. coffee Soya sauce
- 1 Garlic clove, chopped
Instructions
- Start this bibimbap recipe by rinsing the rice several times. Drain. Put it in a saucepan, add 54 cl of water and cover. Use a clear cover as it must remain closed during the entire process. Let it rest for 10 minutes, then bring to a boil over high heat. When boiling, turn down the heat to a minimum. Cook until completely absorbed, about 7 to 8 minutes. Turn off the heat and let stand for 10 minutes, still covered. Aerate the rice by gently mixing with a spatula and keep it warm.
- Mix all the ingredients of the marinade and add the beef. Salt and pepper, reserve. Cook carrot, zucchini and mushrooms separately for 2 minutes in an oiled skillet. Add salt and pepper.
- Reserve the egg yolks. Salt the whites and cook without staining in a frying pan over low heat. Cut them into strips. Cook the meat briefly in a hot oiled pan.
- Mix all the ingredients of the sauce. In large bowls, arrange the rice, then each of the trim elements on top. Place a raw egg yolk in the middle and sprinkle with sesame seeds. Serve with the sauce to taste.
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