Ingredients for Bibimbap
For the Base:
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4 cups cooked white rice (preferably short-grain)
For the Vegetables:
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1 cup bean sprouts, blanched
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1 cup spinach, blanched and squeezed dry
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1 medium carrot, julienned
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1 small zucchini, julienned
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4-5 shiitake mushrooms, sliced
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1 cup fernbrake (gosari), soaked and blanched (optional)
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1 clove garlic, minced (for spinach)
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1 clove garlic, minced (for zucchini)
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1 tablespoon soy sauce (for mushrooms)
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1 tablespoon soy sauce (for spinach)
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1 tablespoon sesame oil (for spinach)
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1 tablespoon sesame oil (for mushrooms)
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2 teaspoons vegetable oil
For the Protein:
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200g beef (or chicken, tofu for vegetarians), thinly sliced
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2 tablespoons soy sauce
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1 tablespoon sugar or honey
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1 tablespoon sesame oil
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2 cloves garlic, minced
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1 tablespoon sesame seeds
For the Gochujang Sauce:
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3 tablespoons gochujang (Korean red chili paste)
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1 tablespoon sesame oil
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1 tablespoon sugar or honey
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1 tablespoon water
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1 teaspoon vinegar
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1 teaspoon sesame seeds
For the Toppings:
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4 eggs (fried sunny-side up)
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1 tablespoon sesame seeds
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1 teaspoon sesame oil (drizzled on top)
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Kimchi (optional)
Process for Making Bibimbap
Step 1: Prepare the Vegetables
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Blanch the Bean Sprouts: Bring a pot of water to a boil. Blanch the bean sprouts for 1-2 minutes. Drain and set aside.
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Blanch the Spinach: In the same pot, blanch the spinach for 30 seconds. Drain, squeeze out excess water, and mix with minced garlic, soy sauce, and sesame oil. Set aside.
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Cook the Carrots and Zucchini: Heat 1 teaspoon of vegetable oil in a pan. Sauté the carrots until slightly soft, then set aside. Repeat with the zucchini, adding minced garlic halfway through cooking.
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Cook the Mushrooms: In the same pan, add a teaspoon of oil and sauté the shiitake mushrooms. Add soy sauce and sesame oil, cooking until soft.
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Prepare Fernbrake (if using): Soak, blanch, and season with a little soy sauce and sesame oil.
Step 2: Prepare the Protein
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Marinate the Meat (or Tofu): In a bowl, mix soy sauce, sugar (or honey), minced garlic, sesame oil, and sesame seeds. Add the beef slices (or tofu) and let it marinate for 15-30 minutes.
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Cook the Meat (or Tofu): Heat a pan over medium heat and cook the marinated beef until browned. Set aside.
Step 3: Prepare the Gochujang Sauce
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Mix the Sauce: In a small bowl, combine gochujang, sesame oil, sugar (or honey), water, vinegar, and sesame seeds. Stir until smooth and well combined.
Step 4: Assemble the Bibimbap
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Serve the Rice: Place a generous serving of cooked rice in the center of a large bowl.
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Arrange the Vegetables and Meat: Neatly arrange the cooked vegetables and meat (or tofu) on top of the rice, creating colorful sections.
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Top with a Fried Egg: Fry the eggs sunny-side up and place one on top of each bowl.
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Add the Gochujang Sauce: Drizzle or serve the gochujang sauce on top of the egg.
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Final Touches: Drizzle a little sesame oil over the top and sprinkle with sesame seeds. Optionally, serve with a side of kimchi.
Mix everything together in the bowl before eating. The combination of flavors and textures is what makes bibimbap so delicious!
