Bibimbap with Cooked Beef and Seasoned Vegetables

Method13 steps · about 1 hr 30 min

1. 1

   Step 1: Mix the 100 g beef mince with its separate marinade supplies: 1 tbsp soy sauce, 1 tbsp beef sesame oil, 1 tsp brown sugar and ¼ tsp minced garlic.

   Uses 100 g beef mince · 1 tbsp soy sauce for the beef · 1 tbsp sesame oil for the beef · 1 tsp brown sugar for the beef · ¼ tsp minced garlic for the beef

2. 2

   Step 2: Cover the beef marinade and refrigerate for about 30 minutes while preparing the sauce and vegetable toppings. Keep the raw beef separate from the cooked components.

   Marinate beef in the refrigerator while preparing toppings · 30 minUses Raw beef mince with its complete measured marinade

3. 3

   Step 3: Mix the bibimbap sauce: 2 tbsp gochujang, the separate 1 tbsp sauce sesame oil, 1 tbsp sugar, 1 tbsp sauce water, 1 tbsp toasted sesame seeds, 1 tsp vinegar and 1 tsp minced garlic. Keep this one sauce batch aside for assembly.

   Uses 2 tbsp gochujang for the bibimbap sauce · 1 tbsp sesame oil for the bibimbap sauce · 1 tbsp sugar for the bibimbap sauce · 1 tbsp water for the bibimbap sauce · 1 tbsp toasted sesame seeds for the bibimbap sauce · 1 tsp vinegar, such as apple vinegar, for the bibimbap sauce · 1 tsp minced garlic for the bibimbap sauce

4. 4

   Step 4: Trim roots if present and wash the 250 g raw spinach. Bring its separate 6 cups water to a boil, allowing about 5–7 minutes as a heat-up guide, then add the 1 tsp spinach blanching salt. Plunge in the spinach and blanch for 30 seconds.

   Blanch spinach after plunging into boiling salted water · 1 minUses 250 g raw English or baby spinach for blanching and seasoning · 6 cups water for blanching the spinach; drained away · 1 tsp fine sea salt for the spinach blanching water

5. 5

   Step 5: Drain the blanched spinach, rinse under cold water for 1–2 minutes and gently squeeze out excess water. Cut mature spinach into shorter pieces if needed. Mix with its seasoning: 1 tsp chopped green onion, ½ tsp minced garlic, ¼ tsp fine sea salt, 1 tsp toasted sesame seeds and 1 tbsp spinach sesame oil.

   Uses Blanched spinach after boiling-water drainage · Some cold rinsing water for spinach, drained away · 1 tsp finely chopped green onion for seasoning spinach · ½ tsp minced garlic for seasoning spinach · ¼ tsp fine sea salt for seasoning spinach · 1 tsp toasted sesame seeds for seasoning spinach · 1 tbsp sesame oil for seasoning spinach

6. 6

   Step 6: Rinse the 350 g raw mung bean sprouts and discard bad beans. Bring their separate 6 cups water to a boil and add the 1 tsp sprout blanching salt. Add the sprouts and boil for 1–2 minutes.

   Blanch mung sprouts after adding to boiling salted water · 2 minUses 350 g raw mung bean sprouts for blanching and seasoning; use as much of the finished topping as desired · 6 cups water for blanching the mung sprouts; drained away · 1 tsp fine sea salt for the sprout blanching water

7. 7

   Step 7: Drain the blanched sprouts and rinse under cold water for 1–2 minutes. Gently squeeze out excess water, then mix with their seasoning: 1 tsp chopped green onion, ½ tsp minced garlic, ½ tsp fine sea salt, 1 tsp toasted sesame seeds and 1 tbsp sprout sesame oil. Keep this prepared topping aside; use as much in the bowls as desired.

   Uses Blanched mung sprouts after boiling-water drainage · Additional cold rinsing water for sprouts, drained away · 1 tsp finely chopped green onion for seasoning sprouts · ½ tsp minced garlic for seasoning sprouts · ½ tsp fine sea salt for seasoning sprouts · 1 tsp toasted sesame seeds for seasoning sprouts · 1 tbsp sesame oil for seasoning sprouts

8. 8

   Step 8: Rinse, peel and julienne the 120 g carrots. Heat some of the divided frying oil in a wok over medium-high to high heat. Add the carrots and ¼ tsp from the separate ½ tsp carrot-and-mushroom salt supply. Cook for 2–3 minutes, until cooked but retaining their shape, then set aside.

   Cook carrots after adding to the hot oiled wok · 3 minUses 120 g carrots, peeled and julienned · Some divided cooking oil for carrots · ¼ tsp of the same carrot-and-mushroom salt supply

9. 9

   Step 9: Clean and thinly slice the 100 g shiitake mushrooms. Heat some more of the divided frying oil over medium-high to high heat. Add the mushrooms with the remaining ¼ tsp from the same ½ tsp carrot-and-mushroom salt supply. Cook for 2–3 minutes, until cooked through, then set aside.

   Cook shiitake mushrooms after adding to hot oil · 3 minUses 100 g shiitake mushrooms, cleaned and thinly sliced · Some divided cooking oil for mushrooms · Remaining ¼ tsp carrot-and-mushroom salt

10. 10

    Step 10: After the beef marinade has rested, heat some of the divided cooking oil in a wok over medium-high to high heat. Add all the marinated beef mince and cook, breaking it up, for about 3–5 minutes, until thoroughly cooked. Verify at least 71°C / 160°F with a food thermometer and continue cooking if needed.

    Cook marinated beef mince after adding to the hot wok · 5 minUses Refrigerated marinated raw beef mince · Some divided cooking oil for beef

11. 11

    Step 11: Fry 3–4 eggs in some of the divided cooking oil, using one egg for each bowl. For fully cooked eggs, cook until whites and yolks are firm. If choosing a soft or runny sunny-side yolk, use commercially pasteurized shell eggs.

    Uses 3–4 eggs, one per bowl; commercially pasteurized if serving a soft or runny yolk · Some divided cooking oil for the egg toppings

12. 12

    Step 12: Divide the 3 cups warm already-cooked steamed rice among three or four bowls. Top with the cooked marinated beef, seasoned spinach, as much of the same seasoned mung-sprout topping as desired, cooked carrots and shiitakes. Add shredded toasted seasoned seaweed, a portion of the single prepared bibimbap sauce and one fried egg per bowl. The sauce batch may be only enough for three bowls if a very spicy portion is wanted; keep any unused sprout topping separate.

    Uses 3 cups steamed rice, already cooked and warm, for 3–4 bowls · Cooked marinated beef mince · Seasoned cooked spinach · Seasoned cooked mung-sprout topping, desired portion · Cooked julienned carrots · Cooked sliced shiitakes · Toasted seasoned seaweed, shredded into long thin strips; amount unspecified · Desired portion of the single prepared bibimbap sauce batch

    
13. 13

    Step 13: Serve promptly. At the table, thoroughly mix the rice, meat, egg, vegetables, seaweed and sauce in each bowl before eating.

    Uses Assembled bibimbap bowls ready to mix