Bibimbap - Korean rice dish topped with vegetables in this delicious and easy bibimbap recipe that covers everything from making the rice to the toppings.
In a medium-size saucepan, with a lid, combine the water, salt and soybean sprouts. Bring to a boil. Reduce to low heat, cover with a lid, and steam the sprouts for 5 minutes.
Strain the sprouts and transfer to a mixing bowl.
Mix the sprouts with the green onion, toasted sesame seeds
and sesame oil.
In a medium size skillet heat the sesame oil on medium heat. Add the carrots and salt.
Stir-fry the carrots for 2 minutes.
In a large bowl, toss the cucumbers and salt. Set aside for 5 minutes. Gently squeeze the liquid from the cucumbers. Transfer to a serving bowl.
Combine the Tangy Red Pepper Dressing and cucumbers. Sprinkle on the sesame seeds.
Fill a large pot with water and bring to a boil. Add the spinach and cook for 1 minute.
Strain the spinach into a colander and rinse with cold water. Take one handful of spinach at a time, and squeeze the water from the spinach. Lay the spinach on a cutting board and cut into 2-inch (5 cm) pieces.
Transfer the spinach to a bowl and add the sesame seeds, sesame oil, and salt. Mix well.
In a small bowl, mix together the beef, soy sauce, sesame oil and brown sugar. Let marinate for 15 minutes.
Heat a small skillet and stir-fry for 2 minutes. Set aside.
In a medium bowl whisk the ingredients together
Have the seasoned salads and beef prepared in individual bowls.
Place a cast iron skillet or pot on medium heat and add 2 tablespoons of the sesame oil.
Heat the oil for 1 minute. Add the rice and spread it around the bottom of the pot to form an even layer. Cook the rice for several minutes or until the rice begins to brown on the bottom. You will hear the rice sizzle.
Carefully arrange each of the seasoned salads on top of the rice grouping each one like the spoke of a wheel. Place the beef in the center. Continue heating for 2 minutes.
Transfer the casserole to a heatproof pad. Set one fried egg in the center on top of the beef.
To serve: fold together the egg, vegetables, rice and 2 tablespoons of the Tangy Red Pepper Sauce. Make sure to scrape the bottom of the pot to distribute that crunchy crust throughout the dish.
Serve in individual bowls with a drizzle of sesame oil and extra Tangy Red Pepper Dressing.
*You can make one fried egg per person to mix into individual servings.
Recipe from Debra Samuels, The Korean Table