How to: Simple Bibimbap | Fast & Healthy - For Home!

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Start by preparing the beef, using thin slices of sirloin.

Blanch the mung bean sprouts in a small pot with about 1.5 cups of water and a third teaspoon of chicken stock powder or salt for seasoning.

Once the water is boiling, add the mung bean sprouts and blanch them briefly, then remove and set aside.

In a bowl, mix together 1 tablespoon of gochujang, 2 teaspoons of toasted sesame oil, and 1.5 teaspoons of soy sauce.

Add 2 teaspoons of sesame seeds to the mixture and give it a nice mix. Taste the sauce and adjust if necessary.

Prepare the mung bean sprouts by washing them and ensuring they have a little moisture.

For the spinach, wash about 80 grams and chop it, then give it a rinse to remove any dirt.

Steam the spinach in the microwave for 3 minutes, covered with saran wrap, to retain color and moisture.

Check the mung bean sprouts for crunchiness; if they are too raw, microwave them for an additional 30 seconds to a minute.

For the vegetable marinade, mix 1 teaspoon of toasted sesame oil, 1/3 teaspoon of salt, 1/2 teaspoon of minced garlic, and freshly cracked black pepper.

Squeeze out excess water from the spinach and mix it into the vegetable marinade along with the mung bean sprouts.

Prepare the rice in a rice cooker, then layer the rice in a bowl, followed by the steamed mung bean sprouts and spinach, and finally the beef on top.

Add a raw egg yolk on top of the beef and sprinkle with green onions.

Drizzle with additional gochujang to taste, about 1 tablespoon, and a little sesame oil to finish.

Cooking Techniques

Equipment Needed

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Allergens