This recipe involves cooking everything separately and setting aside then combining at the end. Grab yourself a medium sized frypan, a bunch of small bowls to put the vegetables and toppings in separately when they are done and some deep bowls for serving.
Bibimbap/Korean Mixed Rice
Serves 2 adults and 3 hungry kids
Ingredients
2-3 cups long grain rice (Use as much as you like.. my family loves rice!)
Toppings
2 lebanese cucumbers, julienned
1 tablespoon salt
2 carrots, julienned
200g baby spinach
1 teaspoon garlic
Sesame oil
4 eggs200g baby spinach
1 teaspoon garlic
Sesame oil
Vegetable oil
Meat sauce
500g beef mince
3 tablespoons soy sauce
2 tablespoons sesame oil
3 teaspoons brown sugar
2 teaspoons minced garlic
Bibimbap sauce
1 tablespoon sesame oil
1 tablespoon raw sugar
1 tablespoon water
1 teaspoon apple vinegar
2 teaspoon minced garlic
2 teaspoon miso paste
1 teaspoon cayenne pepper
1 teaspoon cooking wine
Method
Start with your rice, pop it on to cook then leave aside when done. Add all your meat sauce ingredients together in a bowl and leave aside to marinate while you prepare the vegetables.
Combine cucumbers and salt in a small bowl and cover with cold water. Leave for 20 minutes, then rinse and set aside.
Combine all the bibimbap sauce ingredients together, mix well and set aside. I use a jar with a screw top lid and give it all a good shake.
In a frypan on medium-high heat, add some vegetable oil and the carrots with a sprinkle of salt and sauté for 2-3 minutes. Remove from pan and set aside.
Add a little more vegetable oil in the frypan and add garlic, baby spinach and a couple of drops of sesame oil and sauté for 2-3 minutes. Remove from pan and set aside.
If needed, add some more vegetable oil and brown off the marinated meat for 4-5 minutes. Remove from pan and set aside.
Lastly, fry an egg for each person. Sunny side up is good, but however you like them.
To serve, divide the rice into bowls and place the meat and vegetables on top. Top with the eggs and bibimbap sauce.
