Bibimbap
Ethan Chlebowski · ♥ 13.4K likes · 427.6K views · 7 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- beef
- 15 g soy sauce
- 10 g sugar
- 5 g sesame oil
- 3 cloves garlic
Thinly slice the beef, then mix it with the soy sauce, sugar, sesame oil and grated garlic by hand and store in the fridge.
- 30 g gochujang
- 15 g mirin or honey
- 5 g sesame oil
- 10 g rice vinegar
- 2 cloves garlic
- 1 inch knob ginger
- water
Mix the gochujang, mirin or honey, sesame oil, rice vinegar, grated garlic and ginger to a smooth sauce, thinning with water and adjusting sugar or honey if too spicy.
- 2 whole carrots
- salt
Peel and julienne the carrots, then bash them with a pinch of salt in a mortar and pestle to bruise them so they take up more flavour.
- 15 g soy sauce
- 15 g rice vinegar
- 1 tsp toasted sesame seeds
- 1 tsp gochugaru
Pack the carrots into a glass jar with the soy sauce, rice vinegar, sesame seeds and gochugaru, shake, and store in the fridge.
- sesame oil
- spinach
- salt
Over medium low heat, wilt the spinach in a wok with a drizzle of sesame oil and a pinch of salt, then finish with white sesame seeds.
- white sesame seeds
- zucchini
- oil
Over high heat, stir fry the quartered zucchini slices with oil and salt about two minutes until well browned.
- garlic
- shiitake mushrooms
Stir fry the mushrooms with more oil, bashed garlic and salt.
- 1 whole egg
- 1 cup cooked rice
- black sesame seeds
Fry an egg, then build the bowl: rice, a drizzle of sauce, the spinach, zucchini, pickled carrots and mushrooms, the beef in the centre with more sauce, the yolk on top and black sesame seeds.
Assembling the bowl
Variation: instead of separate vegetable sides, roast the vegetables together on a sheet pan and mix them with the sauce and egg yolk.