Monday, August 13, 2012


One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables.
Bibm means 'Mixing' and Bap means 'Rice' in Korean.


(for 2 sevings)

2    Cups Steamed Rice let warm
1    Carrot in Julienne
6    Chopped mushrooms 
4    Chopped Green Onions in Julienne 
1/4 Copped  red Cabbage 
1/2 Cup or less bean sprouts
1    Cup Spinach
1   Dried Seaweed in julienne 
2   Eggs cooked over easy (Optional)
1/4Cup Ground beef
Sesame oil
Soy Sauce
Korean Red Pepper paste
1Teaspoon Sesame seeds
1 and 1/2 Teaspoon Cloves of garlic 
vinegar (rice or Apple vinegar if Available)
Salt & Pepper to taste


1- Marinate the beef:
in a bowl put the Beef & add 1/2 Teaspoon Soy Sauce + 1/2 Teaspoon Sugar +1/2 Teaspoon sesame oil+ 1 Glove minced Garlic + Pinch salt & pepper.
Mix well and set aside

2- Prepare the Sauce:
in a Small bowl combine: 3Tbs Red Pepper Paste + 1/4 Teaspoon Soy Sauce +1 Teaspoon vinegar + 1 Teaspoon Sugar + 1 Teaspoon Sesame oil + 1/2 Teaspoon minced Garlic + 3/4 Teaspoon Sesame Seeds.
Mix well and set aside 

3- Prepare the Vegetables & the Beef:

 -in a Pan over a medium Heat Cook your Marinated Beef stir until it's Totally Cooked & set aside.

 -Saute each of your vegetables in your Pan Except the seaweed with little bit of Sesame oil 1 Min or 2 Each or less (let them stay crunchy).

4- Serve your Dish :
In the center of your serving-Bowl put 1Cup of the warm Steamed rice and put each of your Cooked veggies in addition of the seaweeds in Julienne around it then Top with  1 TBS of your Cooked Beef and your Red Pepper-Sesame Sauce then the Egg if you like Eggs with the Bibimbap.
When ready to eat, mix all ingredients together , The bibimpap should be moist and not dry.

PS: Depending of your Taste, if your like your Dish to be more Spicy by adding more Sauce your can always Double the Sauce amount.
=> You can always Cook the Same way any other Kind of vegetables  Available in your Fridge or you like, you can even use some Lettuce leaves & Cucumbers in Julienne with no need to saute them.

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