Step-by-Step Guide to Make Any-night-of-the-week Beef and vegetable Korean rice bowl aka bibimbap
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Favorite Beef and vegetable Korean rice bowl aka bibimbap. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Beef and vegetable Korean rice bowl aka bibimbap, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef and vegetable Korean rice bowl aka bibimbap delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beef and vegetable Korean rice bowl aka bibimbap is 2-3 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Beef and vegetable Korean rice bowl aka bibimbap estimated approx 1 hr 30 (including marinating for beef).
To get started with this particular recipe, we have to first prepare a few components. You can have Beef and vegetable Korean rice bowl aka bibimbap using 24 ingredients and 9 steps. Here is how you can achieve it.
This is essentially a mixed rice bowl. What I love is that you can add whatever meat of veg you want to it. I choose to do it with beef - you’ll find the recipe I followed in my other recipes, called ‘lemongrass beef’ - https://cookpad.com/uk/recipes/12882980-vietnamese-lemongrass-beef?invite_token=wGwuQtovp2vnnEHVPMHzXiAR&shared_at=1595745281. It uses flank steak and you need to allow 1 hour for marinating. #mycookbook
Ingredients and spices that need to be Take to make Beef and vegetable Korean rice bowl aka bibimbap:
- Vegetables and rice
- 2 carrots cut into matchsticks
- 1 courgette cut into matchsticks
- Half bag of beansprouts
- Box shiitake mushrooms
- 3 large handfuls of Spinach
- 2 x cooked rice pouches
- 1 tbsp sesame oil
- Cooking sauce
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 garlic cloves finely grated
- 1 tsp freshly grated ginger
- 1 tsp toasted sesame seeds
- Kimchi slaw
- Half a red cabbage
- Half a red onion
- 2 carrots thinly sliced
- 1 tbsp kimchi paste
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- 300 g lemongrass beef
- 2-3 fried eggs to serve
Steps to make Beef and vegetable Korean rice bowl aka bibimbap
- Prepare the beef according to the other recipe, allowing 1 hour to marinate.
- Finely shred / slice the veg for the kimchi slaw. Mix the kimchi paste, white wine vinegar and olive oil together and coat the veg. Set aside for later.
- Heat a heavy based pan with a tablespoon of sesame oil. Add the rice and leave to cook over a medium to low heat for 8-9 minutes.
- Then prepare the veg and mix together all of the ingredients for the cooking sauce.
- Meanwhile cook the veg, one at a time by heating another frying plan, adding 1 tbsp of the cooking sauce and cooking the first veg for 30 seconds in the sauce. Once cooked, place the veg on top of the rice. And move onto the next veg, following the same process.
- Once all veg is complete, add the marinated beef to the pan and cook for 3 minutes (I like mine to be pink) and add to the rice.
- Drizzle the remaining cooking sauce over the rice/ veg pot and fry the eggs.
- Fill a bowl with rice, veg and beef and top with a fried egg.
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