Korean Beef Bibimbap
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Instructions
Ingredients
1
Peel and shred zucchini, carrot, white radish, slice shiitake mushrooms; marinate white radish with a little salt for 10 minutes
0:06
2
Blanch soybean sprouts in boiling water for 2 minutes, then transfer to ice water; blanch spinach for 1 minute, then transfer to cold water, squeeze dry and cut into sections
0:16
3
Marinate beef slices with soy sauce, sesame oil, honey, minced garlic and black pepper for 15 minutes
0:20
4
Drain soybean sprouts, add chili powder, soy sauce, minced garlic, sesame oil and mix well
0:51
5
Squeeze excess water from marinated white radish, add chili powder, fish sauce, minced garlic, honey, rice vinegar, white sesame seeds and mix well
1:01
6
Heat a little oil in a pan, stir-fry zucchini, carrot and shiitake mushrooms, season with a little salt; fry the marinated beef until cooked and set aside; fry an egg
1:23
7
Make bibimbap sauce: mix soy sauce, Korean chili paste, honey, sesame oil, white sesame seeds and apple cider vinegar together
1:33
8
Take brown rice mixed grain rice, add all side dishes, fried egg, sprinkle with white sesame seeds and seaweed flakes, drizzle with the bibimbap sauce
1:40
