Simple bibimbap Seoul

Bibimbap – the most popular and recognizable nationally worldwide Korean dish. It consists of hot rice topped neat heaps of bright vegetables and meat, laid out in the form of petals with a middle of raw yolk. Bibimbap is usually served in special stone bowls or pans that will last a long time keep the dish warm. According to this recipe, you can assemble yourself simple but tasty and bright bibimbap of mushrooms, roast beef, spinach, red cabbage, kimchi, bean sprouts and fermented paste kochujan. All ingredients are cut thin straws and laid out on the rice surface so that the colors neighboring ingredients harmoniously combined or interesting контрастировали друг с другом. Time: 2 час. 45 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Meat and marinade

• 1 kg. ribeye steak (boneless dorsal cut)
• 2 tbsp. l + 2 tsp brown sugar
• A pinch of red pepper flakes
• 1 clove garlic, finely grated
• 0.5 tsp finely grated ginger root
• 1/4 Art. grated onions (on a coarse grater)
• 1/4 Art. applesauce
• 2 tsp vegetable oil
• 1/3 Art. soy sauce

Vegetables and rice

• 4 tbsp. carrots, grated or chopped
• 450 gr shiitake mushrooms or a mixture of forest mushrooms, peeled legs and chopped
• 1 bunch of spinach, chopped, cut the stems
• 3 tbsp. l vegetable oil
• 1 tsp cider vinegar
• 4 – 6 tbsp. l cochujan (fermented chili paste)
• 6 tbsp. hot boiled white rice
• 2 tbsp. finely chopped red cabbage (it is better to grate on t-mandolin)
• 2 diagonal green onion feathers
• 4 tbsp. bean sprouts
• 1/4 Art. kimchi cabbage, finely chopped or chopped
• 4 large egg yolks

Recipes with similar ingredients: beef, rice, shiitake mushrooms, spinach, red cabbage, kimchi, ginger root, carrots, red pepper flakes, green onions, apple cider vinegar, chili paste, eggs

Recipe preparation:

1. Marinate beef: put the meat for 30 minutes in freezer, then chop thinly. In a large bowl, mix brown sugar, red pepper, garlic, ginger, onion, apple mashed potatoes, vegetable oil, soy sauce and a few pinches of black pepper until sugar dissolves. Add the beef and stir. Cover and refrigerate for 2 hours.
2. Preheat the oven to 190 ° C. Put in the oven for 30 minutes 4 Korean stone bowls or two cast-iron pans with a diameter of 25-30 see to warm them up.
3. Cook the beef: heat the cast-iron pan to moderately high heat. Remove the beef from the marinade and shake surplus. Put the beef in the pan (you may have to fry in batches; do not overfill the pan so that the meat does not cook). Fry, without interfering, for about 2-3 minutes on one side. Flip over and fry another 1 minute. Put on a plate and cover foil.
4. Cook the vegetables: in a large frying pan on medium high heat mix 1 tbsp. l vegetable oil and carrots. Fry, stirring until carrots are a little soft, but that’s it still be crispy, a little less than 1 minute.
5. Put a bunch on a large plate, leaving room for others ingredients. Add another 1 tbsp to the same pan. l vegetable oils; add mushrooms and fry until they are dry and start lightly fry, about 2 minutes. Salt and shift to a plate. Add the remaining 1 tbsp to the pan. l vegetable butter and spinach. Fry, stirring, until the greens wither, 1 minute, then add the vinegar and cook until it is completely evaporate, about 30 seconds. Put spinach on a plate with other vegetables.
6. Collect the bibimbap: mix the paste in a small bowl Kochkhujan with 1 tbsp. l water; set aside. Get out preheated bowls or pans and place on a heat-resistant surface, for example, on a wooden cutting board. Put an equal amount of hot rice in each bowl (rice must be hot so that the egg yolk cooks when will interfere with it).
7. Add an equal amount of the remaining ingredients to each bowl. or pan in a clockwise pile: beef, carrots, mushrooms, spinach, cabbage, green onions, bean sprouts and kimchi. Lay out a spoon Kochujan mixtures to the center of each serving and then directly to it put on a yolk (1 yolk per bowl or 2 yolk per pan). Serve immediately while the rice still sizzles in the bowl, and mix before meals to combine all the ingredients.