Bibimbap - Korean rice bowl...

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BIBIMBAP – KOREAN DISH

RECIPE

MEAT AND MEAT SAUCE

·         100g (3.5 ounces) beef mince
·         1 Tbsp soy sauce
·         1 Tbsp sesame oil
·         1 tsp brown sugar
·         1/4 tsp minced garlic

VEGETABLES AND OTHER

·         250g (0.6 pounds) mildly seasoned spinach
·         350g (0.8 pounds) mildly seasoned bean sprouts 100g (3.5 ounces) shiitake mushroom
·         120g (4.2 ounces) carrots (1 small)
·         1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
·         3 to 4 serving portions of steamed rice
·         3 or 4 eggs (depending on the serving portion)
·         Some cooking oil to cook the meat, mushroom, carrots and eggs .
·         Seasoned seaweed, shredded (long thin cut)

BIBIMBAP SAUCE – THE BELOW SAUCE MIGHT BE ONLY ENOUGH FOR  3 SERVINGS IF YOU LIKE EATING IT SPICY.

·         2 Tbsp gochujang – ( substitute with sriracha)
·         1 Tbsp sesame oil
·         2 Tbsp brown sugar
·         1 Tbsp water
·         1 Tbsp roasted sesame seeds
·         1 tsp vinegar – Rice vinegar
·         1 tsp minced garlic

 DIRECTIONS

1. Prepare and cook ingredients as below.
– For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
Pan sear the carrots with a splash of water and oil, sea salt.
The portabello mushrooms, sliced and tossed with garlic butter and salt.


Mung Bean Salad…

·         350g (0.8 pounds) fresh mung bean sprouts
·         1 tsp fine sea salt – to add to the water
·         6 cups of water to boil
·         Spinach Salad -
  • 250g (0.6 pounds) English spinach (or baby spinach)
  • 1 tsp fine sea salt – to add to the water
  • 6 cups of water to boil

SEASONING SAUCE – for mung beans and spinach

·         1 tsp finely chopped spring onion/scallion
·         ½ tsp minced garlic
·         ½ tsp fine sea salt (You can adjust the amount of salt per your requirement)
·         1 tsp roasted sesame seeds
·         1 Tbsp sesame oil



 For the Assembly...
Place rice first , top with ground cooked beef on the centre of the bowl. add spinch, sprouts, carrots, spinach, mushrooms, cucumbers, tomatoes.
Top with the fried egg. Use pepper mill to season the egg. serve the gochujang sauce on side.

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