Bibimbap - is this the best Korean dish out there?

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

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

Wash 2 cups of short grain sushi rice three times.

Add 3 cups of water to the rice cooker with the washed rice and start cooking.

Prepare the vegetables: Peel and cut the carrots into batons.

Cut the zucchini into matchsticks using a mandolin or knife.

Slice the red capsicum into thin strips, using half of it.

Cut the cucumber into discs, leaving it raw.

Chop a couple of spring onions, splitting them for use with the zucchini and cucumbers.

Remove the bottoms from the mushrooms and slice them.

Mince or finely grate garlic for use in various components.

Sautee the spinach quickly in a wok or blanch it in water if using English spinach.

Soak the bean shoots in water with a pinch of salt, then sauté them quickly in the wok.

Prepare the beef by removing the fat cap and slicing it into thin strips, using sirloin or fillet.

Marinate the beef with garlic, sesame oil, and soy sauce, mixing well to coat evenly.

Make the gochujang sauce by mixing gochujang, sesame oil, soy sauce, and honey until homogeneous.

In a wok, heat sesame oil and sauté the carrots until slightly wilted, then remove.

Sauté the zucchini with a pinch of salt and roasted sesame seeds, finishing with spring onions.

Sauté the red capsicum with a bit of salt and garlic, then remove.

Sauté the mushrooms in sesame oil on high heat, trying not to move them too much.

Sauté the spinach with a pinch of salt and sesame seeds, then remove to a separate bowl to avoid liquid leakage.

Drain the bean sprouts and sauté them until wilted, then remove.

Dress the raw cucumber with sesame oil and a pinch of salt in a bowl.

Cook the beef in the wok on high heat with sesame oil until done, keeping half raw for the raw version.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens