Rice with Korean BBQ (and other stuff) — Bibimbap from Seoul Brothers

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

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

Make rice by washing 1/2 cup (100 grams) of short grain rice per person to remove outer starch, swish and drain.

Soak the rice in water for about 30 minutes, then drain again.

Add 1:1 water to rice, cover, bring to a boil, reduce heat, and leave covered until absorbed (about 20 minutes).

Turn off heat and let rice rest for at least 10 minutes before fluffing.

Prepare jalapeno cilantro lime dressing by removing ribs and seeds from jalapenos, dicing finely.

Chop a bunch of cilantro as finely as possible, sprinkle with coarse salt, and grind into a paste with the side of a knife.

Stir in enough fresh lime juice (from 3 limes) to achieve a thick saucy texture.

Stir a spoonful or two of the dressing into the rice right before serving.

Simmer brown mushrooms in prepared Korean barbecue sauce, stirring frequently to prevent sticking, until shrunk in half.

Pour off mushrooms once cooked and adjust sauce consistency if needed.

Add kimchi on top of the rice.

Boil mung bean sprouts for a few minutes until visibly cooked, then drain and shock with cold water to stop cooking.

Squeeze excess water from bean sprouts and mix with excess kimchi juice and more prepared barbecue sauce.

Prepare quick pickled cucumbers by cutting off some peel, slicing into semi-circles, and mixing with rice vinegar and sugar, then refrigerate for a few hours or overnight.

Cook thinly sliced beef marinated overnight in Korean barbecue sauce, soy, brown sugar, ginger, garlic, green onion, and Asian pear.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens