by - January 20, 2019

Bibimbap is a Korean hamburger bowl with rice, marinated meat, a collection of vegetables like mushrooms and zucchini, and radiant side up eggs. Everything's hurled in a delightfully fiery sweet bibimbap sauce.

It was about 10 years prior when I originally attempted bibimbap. It was a cleverly colossal bowl of skillet burned vegetables, steamed rice, marinated meat, a to some degree crude egg, and bunches of fiery sauce, served in one of those general Asian eateries that appear to offer every single conceivable sort of Asian nourishment (Chinese, Korean, Japanese, Thai, and so on!). I was doubtful at first, yet I was quickly prevailed upon by the majority of the surfaces and seasons, and obviously, its novel hot sauce. From that point forward, I've constantly requested bibimbap at whatever point I ended up in a Korean diner. There are a ton of minor departure from bibimbap — all things considered, this dish or variations of it has been around for quite a long time — and this formula is my interpretation with my most loved bibimbap fixings.

Bibimbap (Korean beef bowl)
Prep Time: 10 minútes
 Cook Time: 30 minútes
 Servings: 3 servings
 Calories: 625 kcal

  • 1 cúp úncooked white rice
  • 10 oúnces múshrooms sliced
  • 5 oúnces carrots sliced
  • 1 zúcchini sliced
  • 3 eggs
  • 3 tablespoons gochújang
  • 3/4 teaspoon black sesame seeds

For the steak marinade:
  • 3/4 poúnd flank steak thinly sliced
  • 2 tablespoons soy saúce
  • 1 tablespoon corn starch

  1. Make the marinade: Rúb corn starch onto sliced flank steak in a bowl. Drizzle soy saúce over the steak. Let sit in the refrigerator for at least 30 minútes.
  2. Cook the rice: Cook rice according to package instrúctions. Distribúte the rice among 3 serving bowls.
  3. ......
Full Recipes:

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