Bibimbap (Korean Stone Pot Rice Bowl)
Bibimbap means 'mixed rice' and it is comprised of rice topped with vegetables, sauce (e.g. gochujang, a korean red pepper paste, and often meat and/or an egg.
- 31 - 60 Minutes
- 4
Method
Ingredients
Ingredients
- 500g Tilda Premium USA Long Grain Rice
- 30g each bean sprouts, carrot, cucumber and shitake mushroom, shredded
- 50g spinach
- 50g beef, sliced
- Seasonings:
- 3 tbsp concentrated Korean broth
- 2 tbsp sesame oil
- 2 tsp sesame seed to serve
How to make Bibimbap (Korean Stone Pot Rice Bowl)
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Cook rice following the instructions on the bag.
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Stir fry the carrots, with a bit of salt and sesame oil, until soft.
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Season the cucumber with a bit of salt and sesame oil and mix well.
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Cook bean sprouts in boiling water for a minute. Drain well and mix with a bit of salt and sesame oil.
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Stir fry the shitake mushrooms with soy sauce for 1-2 minutes, set aside
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Stir fry the spinach with a bit of salt until soft, set aside
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Fry egg until half done, and then set aside
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Stir fry the beef in medium heat with Korean broth and 2 tbsp of water until sauce thickened.
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Coat the stone pot with sesame oil, add rice and heat pot on low heat for 3-4 minutes. Then cover the rice with all the ingredients and cook until rice at the bottom of the pot is nicely browned without the lid.
