Bibimbap – homemade Korean bowl
From crispy fried beef steak to tender vegetables and a perfectly fried egg, this bowl offers a variety of ingredients and flavors. Rice forms the hearty base, while a homemade sauce of soy sauce, garlic and sesame oil adds a delicate touch to every bite - grab your ingredients and off you go.
Preparation time 30 minutes
Cooking time 15 minutes
Ingredients
Ingredients for 4 portions
For the bowl
- 4 cloves of garlic
- 300 g carrots
- 1 cucumber
- 100 g mung bean sprouts
- 200 g baby spinach
- 2 spring onions
- 350 g mushrooms
- 300 g rice
- 4 tsp sesame or rapeseed oil
- 4 tbsp soy sauce
- 120 g beef steak
- 4 eggs
- Salt
- Pepper
For the sauce
- 2 garlic cloves
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 1/2 tsp sesame or rapeseed oil
- 2 tbsp mineral water
- 1 tsp honey
- 1 tbsp sesame seeds
Preparation
- Finely dice/chop the garlic for the bowl and sauce.
- Peel the carrots, halve lengthwise and cut into thin strips 5 cm long.
- Wash the cucumber and cut/plane into thin slices.
- Rinse and drain the mung bean sprouts and baby spinach.
- Clean the spring onions and cut into fine rings.
- Clean and slice the mushrooms.
- Prepare the sauce: Mix all the ingredients together and set aside.
- Cook the rice: Cook according to packet instructions (without salt).
- Cucumber salad: Mix ¼ garlic, 1 tbsp soy sauce, 1 tsp sesame oil to make a dressing. Fold in the cucumber slices, set aside.
- Heat two pans with 1 teaspoon of sesame oil each.
- Sauté the mushrooms, season with pepper and soy sauce.
- Fry the carrot sticks, deglaze with water and simmer until the water has evaporated.
- Season to taste with soy sauce and pepper.
- Keep the mushrooms and carrots warm.
- Allow the spinach to collapse briefly, season with ¼ garlic and nutmeg.
- Fry the mung bean sprouts with a little soy sauce.
- Keep both warm.
- Heat the pans again and add ½ tsp sesame oil to each.
- Cut the beef steak into strips and fry, season with soy sauce and pepper, keep warm.
- Fry four fried eggs so that the egg yolks are still runny.
- Divide the rice evenly between bowls.
- Arrange the fried ingredients, spring onions and cucumber salad in sections on top of the rice.
- Finally, place the fried egg in the middle.
- Drizzle the sauce over the bibimbap and serve hot or lukewarm.
