You can begin by cooking the rice following our online recipe.
Now let’s prepare our vegetables. Cut your carrot into thin strips. Once done, use a pinch of salt and sprinkle evenly over the carrots before mixing in by hand, this is in order to soften your sliced carrot. Boil your bean sprouts and spinach separately. Once done, place your vegetables in 3 different dishes.
Next let’s flavour our vegetables to prepare Korean namul or seasoned vegetables. Mix the soy sauce, cooking sake, sugar, the teaspoon of sesame oil and the dashi powder, before mixing each portion of vegetables with the sauce.
Now cut your beef into thin 2-inch-long strips and cook it together with the tablespoon of sesame oil in a frying pan. Once cooked, mix it with the yakiniku barbecue sauce.
Finally grab a big bowl and first add the rice at the bottom. Then place the seasoned vegetables, the beef, the kimchi cabbage clockwise on top of the rice. The ingredients shouldn’t be mixed at this stage.
Finally, place a teaspoon of Korean chilli paste in the centre and top each bowl with a poached egg if you wish.
- Some say bibimbap was created from a tradition of eating leftovers at New Year on a bowl of rice. This may explain why each ingredient is separated from the others as it will keep its own flavour before being mixed with the gochujang at the very end.
- If you’re vegetarian you can replace the beef with shiitake mushrooms.
- Bibimbap is usually served in a hot stoneware bowl with a raw egg at the top in Korea so the egg gets cooked when mixed.
- You can use any type of vegetables for your bibimbap, why not use your Sunday roast leftovers?