Simple Way to Prepare Speedy Beef and vegetable Korean rice bowl aka bibimbap

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Steps to Make Award-winning Beef and vegetable Korean rice bowl aka bibimbap. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Beef and vegetable Korean rice bowl aka bibimbap, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef and vegetable Korean rice bowl aka bibimbap delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef and vegetable Korean rice bowl aka bibimbap is 2-3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beef and vegetable Korean rice bowl aka bibimbap estimated approx 1 hr 30 (including marinating for beef).

To get started with this recipe, we must first prepare a few ingredients. You can cook Beef and vegetable Korean rice bowl aka bibimbap using 24 ingredients and 9 steps. Here is how you can achieve that.

This is essentially a mixed rice bowl. What I love is that you can add whatever meat of veg you want to it. I choose to do it with beef - you’ll find the recipe I followed in my other recipes, called ‘lemongrass beef’ - https://cookpad.com/uk/recipes/12882980-vietnamese-lemongrass-beef?invite_token=wGwuQtovp2vnnEHVPMHzXiAR&shared_at=1595745281. It uses flank steak and you need to allow 1 hour for marinating. #mycookbook

Ingredients and spices that need to be Take to make Beef and vegetable Korean rice bowl aka bibimbap:

1. Vegetables and rice
2. 2 carrots cut into matchsticks
3. 1 courgette cut into matchsticks
4. Half bag of beansprouts
5. Box shiitake mushrooms
6. 3 large handfuls of Spinach
7. 2 x cooked rice pouches
8. 1 tbsp sesame oil
9. Cooking sauce
10. 1 tbsp sesame oil
11. 3 tbsp soy sauce
12. 2 tbsp mirin
13. 2 garlic cloves finely grated
14. 1 tsp freshly grated ginger
15. 1 tsp toasted sesame seeds
16. Kimchi slaw
17. Half a red cabbage
18. Half a red onion
19. 2 carrots thinly sliced
20. 1 tbsp kimchi paste
21. 1 tbsp white wine vinegar
22. 3 tbsp olive oil
23. 300 g lemongrass beef
24. 2-3 fried eggs to serve

Instructions to make to make Beef and vegetable Korean rice bowl aka bibimbap

1. Prepare the beef according to the other recipe, allowing 1 hour to marinate.
2. Finely shred / slice the veg for the kimchi slaw. Mix the kimchi paste, white wine vinegar and olive oil together and coat the veg. Set aside for later.
3. Heat a heavy based pan with a tablespoon of sesame oil. Add the rice and leave to cook over a medium to low heat for 8-9 minutes.
4. Then prepare the veg and mix together all of the ingredients for the cooking sauce.
5. Meanwhile cook the veg, one at a time by heating another frying plan, adding 1 tbsp of the cooking sauce and cooking the first veg for 30 seconds in the sauce. Once cooked, place the veg on top of the rice. And move onto the next veg, following the same process.
6. 
7. Once all veg is complete, add the marinated beef to the pan and cook for 3 minutes (I like mine to be pink) and add to the rice.
8. Drizzle the remaining cooking sauce over the rice/ veg pot and fry the eggs.
9. Fill a bowl with rice, veg and beef and top with a fried egg.

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