Bibimbap
A. Ingredients (for 2 ppl):
- Rice: 1-1.5 cups
- Beef flank or thin sliced: 500g
- Onion: 1/2
- Zucchini: 1
- Shredded carrots: 200g
- Mushroom: 200g
- (Optional) Bean spouts: 100g (substituting onion)
- Eggs: 2
- Garlic: 4-5 cloves
- Soy sauce, sesame oil, cooking wine (optional)
- Salt, pepper, sugar, sesame seeds (optional)
- Mayonnaise, sriracha
B. Preparations:
Cook the rice with any method.
Slice the beef thinly. Finely chop the garlic. Marinate the beef with garlic, 60ml soy sauce, 20ml sesame oil, 25g sugar, a pinch of pepper, and 10ml cooking wine for 15-30 minutes.
Slice zucchini, carrots (if not shredded), onions, and mushroom into slices or thin pieces.
Put a pan into medium heat and add little oil. Stir fry separately in order: carrots, zucchini, mushrooms, and onion/bean sprout. During stir-frying each of this, add little salt (don’t add too much since they add up together later) and remove to a dish after fully cooked.
Fry 2 eggs until crispy then remove them.
Increase the heat to medium-high and add some oil. Stir fry the beef nicely but not too long to prevent them from becoming too chewy.
In a small bowl, mix 1bs mayonnaise and 1bs of sriracha together.
Add rice into a bowl. Place onion/bean sprouts, zucchini, carrots, mushroom and beef on top. Lastly place a fried egg and lightly sprinkle sesame seeds. You can add sauce or have it by side. Enjoy~
