[ENG] Bibimbap

I suddenly wanted to eat rice with gochujang, but i know it wouldn't be that good with just rice & gochujang so i decided to make bibimbap!  It's pretty simple, but requires  a bit of time & patient to cut & cook all the veggies. And i really love it, it's really tasty and also healthy. It has lots of veggies, so it has become my "vegetable delivery system" since i'm so lazy to eat my vegs by its own lol

I didn't follow the recipe 100%, i just used the veggies that i can find easily at the fresh market, so please  refer to the original recipe for the full measurement (i put the link above the ingredients list). You don't have to use all the veggies listed in the recipe, but at least use 3 kinds of veggies.

By the way, if you're making it for you and your family, you may want to consider doubling (even tripling!) the recipe. Because after all the hardwork cutting & cooking all the veggies & beef i think you'll want to be able to store it and eat at least twice. (or am i just the only one being lazy here? lol) The 1st time,  i made 1 recipe, it's gone in a flash. Then the 2nd time, i doubled the recipe, it's still gone in a flash -.- The 3rd time, i tripled the recipe, it's still gone in just two days... orz

 Original recipe from Maangchi - Bibimbap

Ingredients (for 4-6 servings):

cooked rice
1 package of bean sprouts
a bunch of spinach
1 zucchini (or 2 small ones)
1 carrot
200-250 g beef/pork
6 cloves of garlic
eggs
gochujang (hot pepper paste)
sesame oil
soy sauce
sesame seeds
vegetable oil
salt & pepper to taste

1. (Maangchi used ground beef, so if you're using one just skip this step ^^) Cut the beef into thin strips. Marinate for at least half an hour with 4 cloves of minced garlics, 1 tbs of soy sauce, 1/2 tbs of sugar (or honey), a little bit  of ground black pepper & sesame oil.

actually i should've cut them more thinly because it will shrink & become thicker when cooked

2. Rinse the bean sprouts until they're clean, put them in a pot with a cup of water, add 1 tsp of salt, turn on the heat to medium high & cook for 20 minutes. Drain the water & mix them with 1 clove of minced garlic, sesame oil & a pinch of salt. 

(i don't really remember but i think i cooked them less than 20 minutes, i just checked if they're a bit translucent & not to crunchy and then remove them from the heat)

3. Put your spinach in a boiling water & stir it for a minute. Then rinse it in cold water and squeeze it lightly to get rid of the excess water. Mix with a pinch of salt, 1 tsp of soy sauce, 1 clove of minced garlic & sesame oil. 

(I didn't rinse my spinach after cooking it, since indonesian tap water is not drinkable, but i did wash them before cooking. I also put some salt in the boiling water so i don't have to add a pinch of salt later) 

i just drained it & squeeze it lightly

4. Cut the zucchini into thin strips, sprinkle them with a bit of salt & mix well. Few minutes later some water will come out, drain the water, saute the zucchini in a pan over high heat until a little bit translucent (about 2-3 minutes). It will get a bit watery, so just drain the water before you keep them.

5. Cut the carrot into thin strips, saute over high heat for 30 seconds - 1 minutes until it's a little bit soft.

6. On a heated pan, put some vegetable oil, saute the beef strips (or ground beef) until well cooked. 

(if you're using ground beef, you don't have to marinate it, just add the 4 minced garlic cloves, 1 tbs of soy sauce, 1/2 tbs of sugar (or honey), ground black pepper & sesame oil when you're saute-ing)

You can put the veggies & beef in containers & store them in the fridge for up to a week.

To assemble the bibimbap:

1. Cook an egg sunny side up, until the white is well cooked but the yolk is still runny. Season with salt & pepper.

2. Put the cooked rice in a bowl.

3. Arrange the veggies & beef on top of the rice. (as shown on the pic below)

4. Put about 1/2 tbsp of gochujang in the middle. (you can add some later if it's not enough).

5. Put the cooked egg on top.

6. Sprinkle with toasted sesame seeds, ground black pepper, drizzle w/ a bit of sesame oil.

Btw, i love to use the korean earthen bowl, because it holds the heat in your food longer than a normal bowl, so i can eat my bibimbap slowly while i watch korean dramas kkk...

I you wanna use this too,  sprinkle the bowl with water, put the cooked rice, arrange all the veggies,  beef & gochujang. Put the bowl on the stove & turn the heat on to medium low & cover with a lid. The rice will be a bit crunchy on the bottom & you'll hear crackling sound but it's okay, it's supposed to be like that.  Cook until it's hot & steamy, then put the cooked egg on top. Enjoy your steamy hot bibimbap! :D

To eat:
Pop the yolk and mix all the veggies, beef, egg, gochujang with the rice!

yumm!

I toasted my own sesame seeds! Check here! :D
[ENG] Toasting Sesame Seeds At Home  

Other korean food recipes:
[ENG] Say Kimchi!! :D 
[ENG] Sundubu Jjigae - Korean Soft Tofu Stew 
[ENG] Korean BBQ - Samgyeopsal Party 
[ENG] Budae Jjigae - Korean Army Base Stew 
[ENG] Korean Pumpkin Porridge