Discover the taste of Korea. Korean Bibimbap. But why has it won the hearts of many food lovers around the world?
In the culinary world, where tradition and flavors intertwine, Korean Bibimbap, with its colorful palette of flavors and texture, reflects Korea's rich culinary heritage.
Bibimbap has roots in Korean tradition and a long history. The dish was originally intended to use up leftover food, as chefs used leftover vegetable and meat ingredients. Over the years, Bibimbap has developed into a popular and appreciated dish.
What makes Korean Bibimbap so special?
The white rice commonly used can be short or long grain. Korean Bibimbap contains various types of vegetables such as carrots, spinach, mushrooms, zucchini, radish, soybean sprouts and others. Beef, chicken or pork are usually used. The meat is often marinated and then quickly roasted or baked. The egg can be raw and placed on top of the dish, it can also be served fried or boiled.
Gochujang is also an important ingredient. It is a spicy fermented paste made from red chili pepper, rice sugar, soy sauce and garlic. It adds spiciness to the dish. We use sesame oil to add flavor and aroma.
Korean Bibimbap
Ingredients
- 200 g of ground beef
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1/4 teaspoon garlic powder
- 250 g of spinach
- 350 g of peas
- 100 g of mushrooms
- 120 g of carrots
- 1/2 teaspoon fine sea salt
- 3 cups of rice
- 3 eggs
- oil Ingredients for the sauce:
- baked seasonal seaweed cut into strips
- 2 tablespoons Korean fermented chili paste
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1 tablespoon of water
- 1 tablespoon of roasted sesame seeds
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of garlic powder
Directions
- First, mix the beef with soy sauce, sesame oil, sugar and garlic powder.
- Marinate the meat for about 30 minutes.
- Add a little oil to the wok and fry the meat at a medium temperature for 3 to 5 minutes.
- Then mix the ingredients for the sauce in a bowl. Add the carrot cut into strips and fry for two to three minutes.
- Add sliced mushrooms and fry them in a wok for two to three minutes. Then add spinach, garlic and sesame oil.
- Finally, we fry the eggs. Place the rice in a bowl, then the meat, vegetables, seaweed, sauce and egg.
