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Vegetables And Beef On Rice - Bibimbap
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The ingredients below are per serving
1 cup cooked rice
1 oz (30g) beef
1 oz (30g) each radish and carrot, spinach, soybean sprouts and fiddlehead, seasoned.
Salad Oil
* Marinade
1/2 T soy sauce
2/3 t sesame oil
1/4 t sugar
1/4 t cooking wine
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1. Cut beef into strips and marinate 5 minutes. In hot oil cook briefly; set aside. Place hot cooked rice in serving bowl.
2. Arrange 4 kinds of seasoned vegetable on rice. Place beef in center.
3. Heat oil in a skillet. Drop egg and cook.
4. Place fried egg on top of beef. Serve with Kochujang (hot sauce) and sesame oil in small dish. Mix everything when eating.
* Facts about Kochujang (Hot Sauce)
Kochujang has made many contributions to Korean cookery with its zestya flavor. It gives flavor and at the same time draws flavor from the ingredients. No one-pot dish, rice dishes, salads or stews are Korean without this sauce.
Each Korean family owns its recipe, but the common method is the slow and steady maturation to form a good harmony of hot, sweet and sour flavors. Born from the severe weather and environment, Kochujang became the Korean's masterpiece of seasonings.
Make a large amount and store as it keep well. When buying commercial products, it is better to taste first for as they all differ
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Preparation Time: |
Serves: 1 |
| Recipe Origin: Korea |
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Submitted by: |
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Benjaman Song
Korea |
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| This recipe has been viewed 16818 times. |
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