RecipeTry This Mixed Rice and Vegetable Bibimbap Recipe for Dinner Tonight!
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
Ingredients:
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1 Cup of water
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3/4 Cup of cooked rice
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1/4 Cup cooked of bulgogi (grilled marinated beef) with sliced almonds
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4 Tsp of chopped garlic stem
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2 Tbsp of mu namul (shredded, white Korean radish)
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1 Tbsp of gochujang (a savory and pungent Korean condiment made from red chili)
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3/4 Tbsp of chwi namul (leafy vegetables)
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1/4 Tbsp sukju namul (mung bean sprouts)
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1/4 Tbsp sigeumchi namul (spinach)
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A pinch of salt
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A drizzle of cooking oil
Stir-Fried Vegetable Ingredients:
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2 3/4 Tbsp of sliced onion
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1 1/2 Tbsp (4 pieces) of dried shiitake mushrooms
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1 Tsp of cooking oil
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2-3 Drops of sesame oil
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A pinch of sea salt
Directions:
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Trim off the hard end of the garlic stem and cut into 1 inch-long pieces.
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Parboil the garlic stem in boiling water with salt for 30 seconds. (Tip: Do not cool the boiled garlic stem in cold water.)
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Add cooking oil to a pre-heated pan and sauté the garlic stem for 30 seconds with a pinch
of salt. -
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.
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Slice the onion into thin pieces.
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In an oil coated pan, sauté the onion with salt until it turns transparent.
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Empty the onion on a plate and in the same pan sauté the mushroom with salt.
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When the mushrooms and onion have cooled, lightly toss with sesame oil.
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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.