Servings: 2
Cooking Time: 1 hour
Ingredients:
300g Kinmemai Better Brown Rice
450ml water
1 small Japanese cucumber (cut into strips)
1 small zucchini (cut into strips)
1 small carrot (cut into strips)
100g kimchi
2 eggs (for sunny side up)
200g shiitake mushrooms (sliced)
3 tbsp oil
sesame oil
Salt and pepper to taste
Marinated minced beef
200g minced beef
1 tbsp soya sauce
1 tsp sugar
2 tsp sesame oil
2 tsp rice wine
1 tbsp chopped spring onions
1 tsp minced garlic
½ tsp roasted sesame seeds
Blanched bean sprouts
100g soya bean sprouts
1 tsp sesame oil
½ tsp minced garlic
¼ tsp roasted sesame seeds
Salt and pepper to taste
Blanched spinach
100g spinach
1 tsp sesame oil
½ tsp minced garlic
¼ tsp roasted sesame seeds
Salt and pepper to taste
Bibimbap Paste
2 tbsp Gohchujang
1 tsp rice vinegar
1 tbsp sesame oil
1 tsp sugar
1 tbsp minced garlic
1 tbsp water
1 tbsp roasted sesame seeds
Steps:
- Cook 300g Kinmemai better brown rice as per cooking instruction with 450ml water. For Kinmemai better brown rice you can choose not to wash the rice. Once cooked, loosen and set aside.
- Marinate 200g minced beef with 1 tbsp soya sauce, 1 tsp sugar, 2 tsp sesame oil, 2 tsp rice wine, 1 tbsp chopped spring onions, 1 tsp minced garlic and ½ tsp roasted sesame seeds for 30 minutes.
- Bring a pot of water to boil and add ½ tsp salt.
- Blanch 100g soya bean sprouts for 2 minutes. Transfer to an ice bath to stop cooking. Drain and season with 1 tsp sesame oil, ½ tsp minced garlic and ¼ tsp toasted sesame seeds. Season with salt and pepper to taste.
- Blanch 100g spinach for 30 seconds. Transfer to an ice bath to stop cooking. Drain and toss dry. Cut into 5cm lengths. Season with ½ tsp sesame oil, 1 tsp spring onion, ½ tsp minced garlic and ¼ tsp toasted sesame seeds. Season with salt and pepper to taste.
- Heat 2 tbsp oil on medium heat. Saute 200g sliced shiitake mushroom until cooked. Season with salt and pepper to taste.
- Heat 1 tbsp oil on medium heat. Stir fry marinated minced beef until cooked and set aside.
- In a bowl, mix 2 tbsp Gohchujang, 1 tbsp sesame oil, 1 tsp sugar, 1 tbsp water, 1 tbsp roasted sesame seeds, 1 tsp rice vinegar and 2 cloves minced garlic. Set aside.
- Fry 2 eggs sunny side up.
- Heat a stone bowl on medium heat until very hot.
- Pour in 1 tbsp sesame oil and add cook rice and stir fry until it sizzles.
- Remove stone bowl from heat.
- Arrange seasoned spinach, sauted mushrooms, carrots strips, season bean sprouts, Japanese cucumber strips, zucchini strips, kimchi and stir fry minced beef on top
- Add with fried sunny-side up egg and Bibimbap paste to taste.