Korean bibimbap

Korean-bibimbap-4
The highlight of this dish is the colorful assortment of vegetables, which makes it both delicious and beautiful in appearance.

 

Difficulty: Medium

Time: 40 min. preparation time, 0 min. baking time

Nutrition: Calories ca 1005 / Protein 55g / Carbohydr. 49g / Fat 68g

Ingredients (2 servings)

200 grice (sticky)
200 mlwater
0.25 tspsalt
300 gspinach
2 clovesgarlic
200 gcarrots
200 gshiitake mushrooms
0.5 bunchcilantro
2 tbspchili paste
100 mlapple juice
1 tspbrown sugar
55 mlsesame oil (divided)
2 tbspsesame seeds (white)
300 gbeef (ground)
300 gbean sprouts
2eggs
soy sauce to taste
cilantro for serving

Utensils

large frying pan, 2 small saucepans with lids, cooking spoon, cutting board, knife

Wine Tip

Riesling, late harvest wine
A classic late harvest Riesling has the sweetness and fruity aromas to match the soy sauce and garlic flavors in the dish.

Step 1

Korean bibimbap

Add rice, water, and salt to a small saucepan and let soak for approx. 30 min. Bring to a boil, turn down to low heat, and cover with a lid. Let simmer for approx. 10 – 12 min. or until the water has been absorbed. In the meantime, cut the spinach into bite sized pieces. Mince garlic and julienne carrot. Finely slice shiitake mushrooms and cilantro.

cutting board, knife, small saucepan with a lid

200 g rice / 200 ml water / 0.25 tsp salt / 300 g spinach / 2 cloves garlic / 200 g carrots / 200 g shiitake mushrooms / 0.5 bunch cilantro

Step 2

Korean bibimbap

For the sauce, add chili paste, apple juice, brown sugar, minced garlic, and most of the sesame oil to another small saucepan. Bring to a boil, stirring occasionally. Cook for approx. 3 – 5 min. over high heat or until the sauce has thickened. Remove from heat and stir in sesame seeds.

small saucepan

2 tbsp chili paste / 100 ml apple juice / 1 tsp brown sugar / 50 ml sesame oil / 2 tbsp sesame seeds

Step 3

Korean bibimbap

Add remaining sesame oil to a large frying pan. Add beef and sauté over medium heat until browned. Set aside. In batches, sauté the bean sprouts, mushrooms, spinach, and carrots for approx. 1 – 2 min. each. Deglaze each ingredient with a little soy sauce before setting it aside and cooking the next. Fry rice and transfer to serving bowls.

large frying pan, cooking spoon

5 ml sesame oil / 300 g beef / 300 g bean sprouts / soy sauce to taste

Step 4

Korean bibimbap

Fry eggs over medium heat until for approx. 2 – 3 min. until whites are set and yolks are runny. In the meantime, distribute vegetables and meat in layers over the rice. Drizzle some of the sauce over the bibimbap and top each bowl with a fried egg. Garnish with cilantro. Serve with remaining sauce and together with some kimchi, if desired.

2 eggs