If you are wondering what this dish is Korean beef bibimbap, all you need to know is what “bibimbap” means in Korean, which is “mixed rice”.
There is no single and definite iteration and recipe of what bibimbap is, for there are a myriad of ingredients you can incorporate not just in any Korean dish with rice, but basically anything that has rice mixed and combined with it is bibimbap in the eyes of Korean cuisine.
But let us delve deeper into this, and discuss in great detail and passion one of their most commonly consumed and exported cuisine: Korean Beef Bibimbap
So, look no further than this article because we are going to discuss how to cook your very own Korean Beef Bibimbap!
Bibimbap Recipe – Easy-to-do Korean Beef Bibimbap!
Korean Beef Bibimbap is a delicacy that is mostly common in Korean restaurants and even cafes, where people from all walks of life flock together and enjoy a bowl of freshly-cooked Korean Beef Bibimbap with the company of their friends, co-workers, parents and peers.
What makes Korean Beef Bibimbap so appealing to the Korean masses is the various mixtures of vegetables, meat, spices and sauce which all provide a wide range of flavour and experience, ensuring that every customer does not get fed up with the same taste.
Chefs and cooks alike have found a myriad of ways to incorporate all sorts of ingredients, from fresh produce to throwing in some gochujang, with the typical meat and egg combo, ensures that they never run out of customers who are eager every single day to try out the new bibimbap fab.
But, despite the ebb and flow of what fab or not, we are going back to the classic; the nostalgic way of preparing Korean Beef Bibimbap:
Prepare the following ingredients:
- Ground beef – freshly bought, one pound
- White Rice – Medium grain, two and a half cups
- Mung Bean Sprouts – one and a half cups
- Watercress – one bunch should suffice. If you wish, you can substitute it for spinach with the same amount
- Carrot – one large piece
- Garlic – two cloves
- Salt – Just enough to add flavour, so a pinch or so should do
- Sesame Oil – two separate teaspoons
- Vegetable Oil – one tablespoon
- Soy sauce – one tablespoon of the stuff. Alternatively, you can also opt for dark soy sauce if you wish to do so.
- Eggs – four fresh pieces
- Napa cabbage for kimchi – half a cup
- Gochujang – two tablespoons – If you are not familiar, Gochujang is a Korean paste comprised of red pepper
- Sesame Seeds – two teaspoons, toasted
Check my other article on cooking deer meat here!
Instructions on how to cook your Korean Beef Bibimbap:
Step 1: You may begin by preparing by cooking your rice on the rice cooker. If you do not have a rice cooker, worry not for we will walk through it:
- Place the rice on a pot with a lid and run water in it.
- With your hands, shake the rice alongside the water to remove the excess powder of rice.
- Next, drain the water away from the rice while keeping the rice in the pot.
- Using a measuring cup, pour three cups of water onto the pot with rice.
- Get a dry rag and wipe the bottom of the pot dry.
- Place the pot on the stove and turn up the fire to around medium heat.
- When the water in the pot begins to boil, lower the flame to the lowest it can be.
- For about a few minutes more, or when you notice that the water has completely simmered, turn the flame off and let the rice settle.
- It is advisable that you be within smelling distance of the rice when you are cooking it, for if left alone and without supervision, your rice might overcook and end up being burnt.
Step 2: For the meantime that your rice is still cooking, place a pot of water around medium level and let it bring to boil. Ready your vegetables.
Get the bean sprouts and watercress or spinach and rinse them thoroughly through running water. As for the carrot, cut it up in julienne. Set the carrots away and place the sliced pieces in a saucer separately. Place the garlic in your chopping board and mince them.
Step 3: Your pot of water should already be boiling. For the bean sprouts and watercress, blanch them. The bean sprouts for about five minutes, remove it with a strainer and drain. Then in the same pot, throw in the watercress and blanch for a minute. Use another colander or strainer to drain the water.
Step 4: Run the bean sprouts and the green veggies with water to stop the cooking process then squeeze out any excess water. To a medium bowl, move the bean sprouts. As for the watercress, roll it into tiny burritos and chop up three or four times to make shorter vegetable strands. On a separate bowl, put them away. As for the bowls with bean sprouts and the greens, season them with salt to taste and sesame oil. Equally half the garlic between the two bowls, and mix. Put aside.
Step 5: Add the julienned carrots over one tablespoon of canola oil in a skillet over medium to high heat. Stir-fry until crunchy or about one minute. Take it away from the pan and put aside.
Step 6: Increase heat to high. Throw in the beef into the pan, breaking the beef into pieces and frying it until it browns. Pour in soy sauce.
For the meantime, cook the eggs sunny side up, leaving the yolks runny on a separate pan.
Step 7: Distribute the rice equally amongst 4 bowls and place on top the watercress, egg, bean sprouts, carrots, beef and kimchi. As for the gochujang, pour a generous amount on top (or less if you do not wish for it to be spicy), and for the final touch of sesame seeds, drizzle just a few of it on top.
With the recipe above, you will be able to cook some Korean Beef Bibimbap at the comfort of your own home, with only a few and easily obtainable ingredients!
Want to know how to cook beef stew? Read my post about it!