“Rice mixed with meat, vegetables, egg, and chilli pepper sauce”

More traditional and authentic versions of bibimbap are served with raw beef and raw egg yolk along with other vegetables in stone heated pots or bowls called a Dolsot.

Use vegetables that are available carrot, fernbrake (gosari), spinach, white mushrooms, zucchini, bean sprouts, daikon, okra, and capsicum.

Ingredients

Cooked rice (short grain or sushi)

Package of bean sprouts

A bunch of English spinach (bag of baby spinach)

2 small zucchinis chopped into 5cm strips

5-7 Shiitake mushrooms (soaked for 30mins in hot water if dried) thinly sliced

1 small carrot chopped into 5cm strips

Fernbrake (gosari) prepared per instructions or substitute with dried wakeme soaked in hot water for 30 mins

300 grams of ground beef

4 eggs (one per serve)

Soy sauce (or soy substitute)

7 garlic cloves minced

1 tbsp sesame seeds dry toasted

2 tbsp castor sugar

Ground black pepper

Sesame oil

Vegetable oil

Bibimbap sauce

2 tbsp gochujang (hot pepper paste)

1 tbsp sesame oil

1 tbsp caster sugar

2 tbsp water

1 tbsp dry toasted sesame seeds

2 tsp rice wine vinegar

1 tsp minced garlic

Instructions

First before you do anything else start soaking the shiitake mushrooms and wakame or gosari. Once that has been done move to the rest of the ingredients…….

Next put the ground beef into a bowl with 4 cloves of minced garlic, 2 tbsp of soy sauce, ½ tbsp of sugar, 1/2 tsp grounded black pepper, and 1 tbsp sesame oil. Mix together and let marinade while you prepare the vegetables.

Prepare the vegetables and place in bowls or a platter.

Make up the bibimbap sauce by mixing the ingredients together in a small saucepan and heat for 2-3min. Put aside.

Heat a pot of water. Rinse bean sprouts 3 times. Add the bean sprouts to the pot and cook for 10 minutes or until soft. Drain water put back into the bowl and mix it with 1 clove of minced garlic, 1-2 tsp sesame oil and a pinch of salt.

Put spinach in a pot of boiling water and stir it for a minute. Then rinse it in very cold water and squeeze it lightly. Put back into the bowl and mix it with a 1 tsp of soy sauce, 1 clove of minced garlic, ½ tbsp sesame seeds and 1-2 tsp sesame oil.

On a heated a fry pan, put some oil and add minced beef breaking up the mince and stir.
When meat cooked (2-3 mins) put in oven proof bowl, cover with foil and place in oven (100°C) to keep warm.

Put the rice on to cook. I use my rice cooker.

Sauté the zucchini in a pan with a small amount of garlic and vegetable oil. When it’s cooked, it will look a little translucent. Place back into it’s bowl.

Sauté the carrots for 30 seconds with 1 tsp of oil and garlic and return it to it’s bowl.

Sauté the gosari or wakame with 1 tsp of vegetable oil. Stir and add 1 tbsp of soy sauce, ½ tbsp of sugar and cook them for 1-2 minutes. Add 1 tbsp sesame oil and 1/2 tbsp sesame seeds and put back into it’s bowl.

Sauté mushrooms with 1 tsp of vegetable oil. Add 2 tsp of soy sauce and 1 or 2 tsp of sugar and stir it for 2 minutes. Add 1 tsp sesame oil, and put them back into their bowl.

Lastly fry the eggs with sunny side up.

Serving

Put your rice in big bowls one for each person, and attractively display all your vegetables and meat. Place the sunny side up egg on the centre.

If you are lucky to have dolsot bowls, place the stone bowls over high heat on the stove for approximately 5 minutes, or until you can hear the rice popping and crackling. Carefully remove the hot bowls from the heat and serve.

Serve it with bibimbap sauce.

Lastly, mix it up and eat!

Note

Gochujang is very high in salt and also contains corn syrup and soy bean if you have an intolerance you will need to use another chilli sauce.