BIBIMBAP

 BIBIMBAP

 bi bim bap or bi bim bop, is a Korean rice dish.The term bibim means "mixing" and bap is cooked rice. It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating.[3]


In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap.[4] In 2017, the dish was listed at number 40 on the World's 50 most delicious foods readers' poll compiled by CNN Travel


Recipe

MEAT AND MEAT SAUCE

100g / 3.5 ounces beef mince (or other cuts)

1 Tbsp soy sauce

1 Tbsp sesame oil

1 tsp brown sugar

1/4 tsp minced garlic


VEGETABLES AND OTHERS

250g (0.6 pounds) seasoned spinach

350g (0.8 pounds) seasoned bean sprouts – (You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my bibimbap!)

100g (3.5 ounces) shiitake mushroom

120g (4.2 ounces) carrots (1 small)

1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)

3 to 4 serving portions of steamed rice

3 or 4 eggs (depending on the serving portion)

Some cooking oil to cook the meat, mushroom, carrots and eggs – I used rice bran oil.

Some toasted seasoned seaweed, shredded (long thin cut)



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