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Dans la lune

November 13, 2019

Bibimbap

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Bibimbap

Print this recipe
Persons
5
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
Bibimbap

Ingredients

  • 4 rice cooker cups of rice - (uncooked Japanese rice, short grain)
  • 4 rice cooker cups of water - Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10min.

For the bean sprouts

  • 250g bean sprouts - boiled and drain
  • 1/2 garlic clove - grated
  • 1 tsp sesame oil
  • 1/2 tsp dashida
  • 1 tsp white sesame
  • 1/2 tsp sugar
  • dash of salt

For the carrot

  • 1 carrot - julienne
  • 1/2 tsp sugar
  • 1/2 garlic clove - grated
  • 1/2 tsp sesame oil
  • dash of salt to taste
  • dash of dashida (optional)

For the spinach

  • 130g baby spinach or spinach - boil and drain (cut into bite sizes)
  • 1/2 tsp soy sauce
  • 1/2 garlic clove - grated
  • 1/2 tsp sesame oil
  • 1/2 tsp white sesame
  • dash of sugar

For the daikon radish

  • 100g daikon radish - julienne (soak in the salted water for 20 mins.) - drain well
  • 1/4 tsp korean red pepper powder or chili pepper
  • 1/2 tsp sugar
  • 1/2 tsp sesame oil
  • 1/2 tsp white sesame
  • 1/2 garlic clove - grated
  • 1/4 tsp apple vinegar

For the beef

  • 500g boneless beef, sirloin or any tender loin area - cut into thin strips
  • 2 tbsp cooking sake or white cooking wine
  • 1 1/2 tbsp sugar
  • 1 tbsp sesame oil
  • 1 garlic clove - grated
  • 1 tbsp soy sauce
  • 1/2 tbsp oyster sauce
  • 1 tsp dashida

For the bibimbap sauce

  • 2 garlic cloves - grated
  • 50g soy sauce
  • 3 tbsp sugar
  • 1 tbsp cooking sake or white wine
  • 1/2 tbsp sesame oil
  • 2 tsp white sesame
  • 1/4 tsp dashida
  • 2 tbsp gochujang - less or more as your taste
  • 2 or 4 egg yolk

Instructions

  • 1. For the bean sprouts, add all the ingredients in a bowl and mix. Set aside.
  • 2. For the carrot, add all the ingredient in another bowl and mix. Set aside.
  • 3. For the spinach, add all the ingredients in another bowl and mix. Set aside.
  • 4. For the daikon radish, add all the ingredients in another bowl and mix. Set aside.
  • 5. For the beef, in a bowl, add all the ingredient ( except the beef ) and mix well. Add the beef to marinate for about 15min. Heat 1 tbsp oil and stir-fry the beef until no longer pink. Set aside.
  • 6. For the bibimbap sauce, in a small pan, heat 1 tsp oil and fry the garlic until fragrant. Add all the rest of sauce ingredients (except gochujang at the moment). Bring it to a boil and simmer for about 15~20min. Add gochujang as per your taste.
  • 7. Assemble bibimbap, place the rice into an iron casserole dish or a bowl you prepared (I used a Staub here). On top, add the meat and the vegetables you made onto the rice and place 2 or 3 egg yolks onto the vegetables. Pour the bibimbap sauce, as much as you like, and mix well before you eat.
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Leave a Comment Filed Under: Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking, Rice

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