Introduction
Bibimbap is a popular Korean rice bowl made with steamed rice, seasoned vegetables, meat, egg, and spicy bibimbap sauce. Known for its balance of textures, colours, and flavours, this dish is both wholesome and visually appealing. It is traditionally mixed well before eating, allowing every ingredient to blend beautifully.
Ingredients
Meat and Meat Sauce
- Beef mince – 100 g
- Chicken strips, boneless – 100 g
- Soy sauce – 8 ml
- Sesame oil – 15 ml
- Sugar – 12 g
- Minced garlic – 3 g
Vegetables and Other Ingredients
- Mildly seasoned spinach – 250 g
- Mildly seasoned bean sprouts – 350 g
- Shiitake mushrooms – 100 g
- Carrots – 120 g
- Fine sea salt – 4 g
- Steamed rice – 300 g
- Eggs – 4 nos
- Cooking oil – 12 ml
- Korean seasoned seaweed, shredded – 5 g
Bibimbap Sauce
- Gochujang or red chilli sauce – 15 g
- Sesame oil – 8 g
- Sugar – 8 g
- Water – 15 ml
- Roasted sesame seeds – 5 g
- Vinegar – 8 ml
- Minced garlic – 4 g
Method
- Prepare all the ingredients separately before assembly.
- Mix the beef mince and chicken strips with soy sauce, sesame oil, sugar, and minced garlic.
- Marinate the meat for about 30 minutes to enhance the flavour.
- Heat oil in a wok and cook the marinated meat on medium-high to high heat for 3 to 5 minutes until fully cooked.
- Mix all the bibimbap sauce ingredients in a bowl and keep aside.
- Prepare the spinach and bean sprouts lightly seasoned.
- Rinse, peel, and julienne the carrots. Cook them in a little oil with some sea salt for 2 to 3 minutes.
- Clean and thinly slice the shiitake mushrooms. Cook them in a little oil with sea salt for 2 to 3 minutes until done.
- Prepare fried eggs, sunny side up.
- Place steamed rice in a serving bowl.
- Arrange the cooked meat, seasoned vegetables, shredded seaweed, and fried egg over the rice.
- Add bibimbap sauce on top and serve.
- Mix all the ingredients well before eating.
Chef Tips
- Arrange the toppings neatly for an attractive presentation.
- Do not overcook the vegetables; keep them slightly crisp.
- Adjust the bibimbap sauce according to spice preference.
- Serve immediately while the rice is warm.
Serving Suggestions
- Serve hot as a complete one-bowl meal.
- Pair with Korean soup or kimchi for an authentic touch.
- Mix thoroughly before eating for the best flavour.
Chef of the day
This dish is presented by IIHMCA Hyderabad Student Chef of the Indian Institute of Hotel Management and Culinary Arts (IIHMCA), Hyderabad, showcasing culinary skills in international cuisine preparation.
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