Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
Sauce
Rice
Vegetables
Eggs
Bibimbap
How it's done
Meat
Combine the soy sauce, oil, cane sugar and garlic in a bowl. Add the meat, mix, cover and marinate for approx. 30 mins. Heat the oil in a non-stick frying pan. Stir fry the meat for approx. 5 mins., remove.
Sauce
In a small bowl, mix the sesame with all the other ingredients up to and including the garlic.
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water and rice to the boil, cover the rice and simmer over a low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. Separate the rice with a fork, mix with half of the sauce.
Vegetables
Heat a dash of oil in a frying pan. Stir fry the pak choi, carrots, mushrooms and bean sprouts in batches for approx. 5 mins. each, remove from the pan and season with salt.
Eggs
Heat the oil in a non-stick frying pan. Crack open the eggs, slide them carefully into the frying pan one at a time. Fry over a low heat until the egg whites are set but the yolks are still runny, season.
Bibimbap
Serve the meat, rice, vegetables and fried eggs in a bowl. Top with the nori strips and serve with the remainder of the sauce.
| Note: | Gochujang is a Korean chili paste. It can be purchased in big supermarkets of Coop or Asian food stores. Gochujang can be substituted with 3 tbsp. of miso paste and 2 1/2 tbsp. of sriracha sauce. |
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