Have you ever tried Bibimbap?
It's a delicious Korean dish made with mixed rice and seasoned vegetables topped with grilled beef — a perfect recipe to serve for dinner!
Servings = 1
1 Cup of water
3/4 Cup of cooked rice
1/4 Cup cooked of bulgogi (grilled marinated beef) with sliced almonds
4 Tsp of chopped garlic stem
2 Tbsp of mu namul (shredded, white Korean radish)
1 Tbsp of gochujang (a savory and pungent Korean condiment made from red chili)
3/4 Tbsp of chwi namul (leafy vegetables)
1/4 Tbsp sukju namul (mung bean sprouts)
1/4 Tbsp sigeumchi namul (spinach)
A pinch of salt
A drizzle of cooking oil
Stir-Fried Vegetable Ingredients:
2 3/4 Tbsp of sliced onion
1 1/2 Tbsp (4 pieces) of dried shiitake mushrooms
1 Tsp of cooking oil
2-3 Drops of sesame oil
A pinch of sea salt
Trim off the hard end of the garlic stem and cut into 1 inch-long pieces.
Parboil the garlic stem in boiling water with salt for 30 seconds. (Tip: Do not cool the boiled garlic stem in cold water.)
Add cooking oil to a pre-heated pan and sauté the garlic stem for 30 seconds with a pinch
To make the stir-fried vegetables, soak the dried shiitake mushrooms in
lukewarm water until they soften.
Remove the stalks and slice into thin pieces.
Slice the onion into thin pieces.
In an oil coated pan, sauté the onion with salt until it turns transparent.
Empty the onion on a plate and in the same pan sauté the mushroom with salt.
When the mushrooms and onion have cooled, lightly toss with sesame oil.
Next put the rice in a wide bowl and top with the garlic stem, sukju namul, sigeumchi namul,
chwi namul, mu namul and mix in the stir-fried vegetables.
Top with cooked bulgogi and sliced almonds. Serve with gochujang sauce.
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