When I ’ meter pale of eating chicken and rice for lunches, I mix things up. I make beef and rice. Jokes aside, this korean lunch is delightful. I could never get bored of eating Bibimbap, there is nothing dull about this dish. It is wax of flavours, veggies and overall good. If you like piquant food like me then you must try my blue korean Beef Bibimbap. Treat yourself to this delightful lunch or even make this dish for dinner. Never had bibimbap or don ‘ t know what it is ? Click the connect to read further about bibimpbap – Bibimbap .
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Spicy Beef Bibimbap
Korean Spicy Beef Bibimbap
Prep Time
1
hour
Cook Time
20
minutes
Total Time
1
hour
20
minutes
Servings
6
Ingredients
- 3 cups brown rice
- 1 cup black rice
Spicy Beef
- 500 g gripe sliced
- 2 tbsps gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce sauce
- 2 cloves garlic
- 1 tsp sesame vegetable oil
Bean Spourts
- 250 gram newly bean sprouts
- 1 clove garlic minced
- 1 spring onion thinly chopped
- 1/2 tsp sesame anoint
- 1 tsp sesame seeds
Spinach
- 250 gigabyte fresh spinach
- 1 tsp sesame seeds
- 1/2 tsp sesame oil
- 1 cleave garlic minced
Onions
- 1 big onion sliced
- 1 tbsp soy sauce sauce
- 1/2 tsp sesame oil
Shitake Mushrooms
- 150 gigabyte shitake mushrooms sliced
- 1/2 tsp sesame vegetable oil
- 1 tbsp soy sauce
- 1 clove garlic minced
Carrots
- 3 large carrots sliced
- 1/2 tsp sesame petroleum
Gochujang sauce
- 3 tbsp gochujang
- 3 tbsp water
- thinly sliced jump onions
- 1 cleave garlic minced
- 1 tsp sesame seeds
Instructions
-
Start preparing all your vegetables. Wash and slice all your vegetables. All vegetables should be thinly sliced. Achieve this by using a mandolin slicer, which will halve the prep time. Prep all ingredients in separate bowls, when we serve our bibimbap we want all the vegetables to be separate.
-
Slice your beef and then add the gochujang, garlic and soy sauce. Mix everything together then set aside in a bowl to marinate.
-
Start cooking your rice, I use a rice cooker. Cook rice according to instructions on the packet.
-
Start cooking all your vegetable components. (see vegetable steps below)
-
After you have finished all your vegetable components, it’s time to start cooking the spicy beef. In a pan, add some oil and cook. Once cooked, remove from the pan and sprinkle with sesame seeds.
-
Make your Gochujang sauce, in a small bowl or jar add all sauce ingredients together and mix well. If you think your sauce is too thick, add some water to thin it out.
-
Start dividing the rice into bowls, once you have added the rice you can then start building your bibimbap.
-
Over the rice, start adding small portions of all the vegetables into the bowls, making sure that they don’t overlap and you can clearly see each vegetable and all it’s glory. Add some spicy beef to the top of the bowl.
-
Sprinkle with sesame seeds and some gochujang sauce.
Spicy Beef
-
In a pan, add a drizzle of sesame oil and cook your marinated beef.
-
Once cooked, remove from the pan and sprinkle with sesame seeds. Set aside until needed for plating.
Bean Sprouts
-
Boil some water in a medium sized pot, we will use this to blanch our bean sprouts. I like mine with a bit of a crunch, so, I blanched them for 1 minute. If you like them softer, blanch up to 2 minutes.
-
Remove from the water then strain well (keep the water). Add to a bowl, then combine with minced garlic, thinly sliced spring onions and sesame oil.
Set aside until needed.
Spinach
-
With the same pot you blanched your bean sprouts, blanch the spinach until wilted.
-
Strain the water from a pot. With your hands remove the excess water from the spinach. Season with sesame oil, seeds and garlic. Set aside, until needed.
Carrots
-
In the pan add you cooked the beef, add another drizzle of sesame oil and sautè your julienned carrots.
-
Add the salt and continue cooking for around 2 minutes. I like my carrots to have a bit of a crunch. If you like them softer, cook for 3-4 minutes. Set aside, until needed.
Shiitake Mushrooms
-
In the same pan, add some sesame oil and cook your thinly sliced shiitake with garlic and soy sauce.
-
Cook for roughly 2 mins and then set aside in a bowl.
Notes
In this recipe, I used brown rice. You can use either white or brown rice.If you aren’t confident in julienne and chopping the ingredients, a mandolin slicer is the perfect tool.
Making Korean spicy beef bibimbap
To make this serve rack out, you need to give your kernel some love. Marinate your beef for a long as potential. I marinated my kernel for 1 hour, but this marinade can be left nightlong. Like every dish I cook, it ’ sulfur crucial to have everything prepared before you actually start cooking. You don ’ thyroxine want to be running around doing other things while cooking, this way you can avoid unintentionally burning your food .
thinly slice the beef, the flimsy the better 
Marinate the meat for arsenic long as possible 
Cook the kernel, make indisputable you keep all the juices. 
Prepare all your ingredients. I use a mandolin to slice my carrots. 
Wash all your ingredients. 
perfect Bean Sprouts. 
Making the mushrooms I haven ’ t take photos of myself cooking the other vegetables, as it ’ sulfur reasonably simple. All you need to do is saute the carrots, onions and shiitake mushrooms. The bean sprouts and the spinach have been blanched. Season each ingredient with a drizzle of sesame vegetable oil. Build your bibimbap ; add each cook ingredient individually and add it to the container or bowl. Make sure you don ’ deoxythymidine monophosphate mix the veggies together ( if you care about appearance ) .
Close up of my Spicy Beef Bibimbap 
9 servings of my Bibimbap 
delightful korean food Want more korean food ? Look at some of my early korean food recipes :
korean Bulgogi Bibimbap
Spicy Pork Bibimbap
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