- 2
Ingredients
- Seasoning:
- 1/4 lb. ground lean beef or 4 oz. top round beef
- 1 medium sized zucchini, julienned
- 1 medium sized cucumber, julienned
- 1 carrot, minced
- 2 oz. mung bean sprouts
- 2 oz. spinach
- Romain lettuce, few leaves, shredded
- 2 eggs, cooked sunny side up
- 2 cups sticky rice, cooked
- 2 tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tbs. rice vinegar
- 1 clove of garlic, crushed
- 1 tsp. brown sugar
- Black pepper
- Red Pepper Paste:
- 2 tbsp. kochujang (Korean chile pepper paste)
- 1 tsp. rice vinegar
- 1 tsp. water
- 1 tsp. sesame oil
Preparation
Step 1
If using whole beef, tenderize beef and then mince it (ground in food processor). Or just use ground beef.
Add 2 tbsp. soy sauce, tbsp. rice vinegar, 1 tsp. sesame oil, garlic, pepper and 1 tsp. sugar. Mix beef with all the ingredients. Heat skillet and stir fry until browned.
Julienne the zucchini and cucumber. Saute zucchini first over a pinch of garlic and salt and vegetable oil in a skillet. Then add cucumber and saute briefly. Set aside.
Shred the carrot in a food processor. Boil water in sauce pan, then blanch the carrots - about 2 minutes - then blanch the bean sprouts. Drain and set aside - do not season.
Season the spinach with soy sauce, garlic and salt. Set aside.
Red Pepper sauce:
Take 2 tbsp. red pepper paste and add pinch of crushed garlic, 1 tsp. rice vinegar, 1 tsp. water, 1 tsp. sesame oil.
For hot bibimbop:
Place clay pot directly over stove and coat bottom with sesame oil. Heat until scorching hot and then add rice. Saute rice until bottom becomes caramelized. Add vegetables and beef on top. Mix. Take off stove and add romaine lettuce on top and cooked egg on top of lettuce. Serve with red pepper sauce on the side.