Ingredients

For the Bibimbap

400 g Cooked Korean short-grain rice (alternatively milk rice, sushi rice, or jasmine rice)
200 g Ribeye, thinly sliced
1 Carrot, julienned
1 Zucchini, julienned
100 g Spinach
100 g Bean sprouts
150 g Mushrooms, sliced
4 Eggs
2 Garlic cloves, minced
2 Tablespoon(s) Sesame oil
1 Teaspoon(s) Sesame seeds
1 Spring onion, sliced

For the Sauce

2 Tablespoon(s) Soy sauce
1 Tablespoon(s) Gochujang (Korean chili paste) or alternatively Sriracha sauce or hot paprika paste
1 Teaspoon(s) Sugar
1 Teaspoon(s) Sesame oil
1 Teaspoon(s) Sesame seeds
Optional: some ketchup to reduce the spiciness

For the Bulgogi Marinade

2 Tablespoon(s) Soy sauce
1 Tablespoon(s) Sesame oil
1 Tablespoon(s) Sugar
2 Garlic cloves, minced
1 Teaspoon(s) Grated ginger
1 Tablespoon(s) Mirin (Japanese rice wine) or apple juice
1 Teaspoon(s) Toasted sesame seeds
1 Spring onion, finely chopped
0.3 Teaspoon(s) Pepper

Preparation

  • Preparation time: 30 min
  • Cooking time: 20 min
  • Total time: 50 min

Prepare the Bulgogi Marinade

1.

Mix all marinade ingredients in a bowl. Add the thinly sliced ribeye to the marinade and let it marinate for at least 30 minutes, preferably overnight, in the refrigerator.


Prepare the Bibimbap

1.

Sear the marinated ribeye in a STONELINE® pan until cooked through and slightly browned. Set aside.

2.

In the same pan, sauté the carrot, zucchini, and mushroom slices separately with a bit of sesame oil until tender. Set aside.

3.

Blanch the spinach in boiling water, drain, and season with a little sesame oil and salt.

4.

Blanch the bean sprouts briefly and season with salt.

5.

Divide the cooked Korean short-grain rice into four bowls. Arrange the carrot, zucchini, spinach, bean sprouts, mushrooms, and marinated ribeye on top of the rice.

6.

In the STONELINE® pan, fry the eggs sunny-side up and place one on each bowl.

Prepare the Sauce

1.

Mix all sauce ingredients well and add some ketchup if desired to reduce spiciness.

2.

Sprinkle gochujang, sesame seeds, and spring onions over the Bibimbap and serve immediately.

3.

Everyone can customize their Bibimbap as desired. For example, you can substitute the ribeye with fried tofu or leave out some ingredients. This makes it perfect for a cozy evening with friends.

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October 4, 2024 14:13

Das Rezept für das authentische koreanische Bibimbap konnte ich problemlos nachkochen. Das Gemüse, das würzige Rindfleisch und der Reis, sorgen für ein tolles Geschmackserlebnis. Besonders die scharfe Gochujangsauce bringt die perfekte Menge an Würze. Es erfordert etwas Vorbereitung, aber die Mühe lohnt sich auf jeden Fall.

August 28, 2024 06:50

Erinnerungen an Busan

Ich liebe alles, was mit Korea zu tun hat, und dieses Bibimbap-Rezept hat mich total an meinen Urlaub in Busan erinnert! Es schmeckt einfach richtig gut und ist super easy zu machen. Absolut empfehlenswert, wenn man sich ein bisschen Korea nach Hause holen will!

August 26, 2024 10:50

Ein MUSS für Fans der koreanischen Küche!

Ich habe das Rezept zum ersten Mal ausprobiert und bin begeistert! Das Gericht ist frisch, sehr aromatisch und wirklich einfach zuzubereiten. Auf jeden Fall ein Muss für alle Fans der koreanischen Küche!

Our feedback: Danke für das tolle Feedback! 😊 Freut uns, dass dir das Rezept so gut gefallen hat. Ein Muss für alle Fans der koreanischen Küche – genau das, was wir hören wollten! Viel Spaß beim weiteren Kochen! 🍜

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