Bibimbap coreano (cuenco de arroz mixto)

Ingredientes

• 1 long cucumber (sliced)
• 1 lb bean sprouts
• 1 bunch spinach (washed)
• 2 tsp sesame oil (divided)
• 1 Tbsp vegetable oil
• 1 carrot (julienned)
• 1 zucchini (julienned)
• 5-6 Chinese/shiitake mushrooms (soaked overnight and sliced)
• 1 tsp soy sauce
• 1 Tbsp vegetable oil
• 1/2 lb bulgogi beef
• 2 Tbsp gochujang (Korean red chili pepper paste)
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1 tsp granulated sugar
• 1 tsp rice wine vinegar
• 2 C cooked rice
• 4 fried eggs (or raw if making dolsot-style)
• kimchi
• sesame seeds

Preparación

1. 1

   --- Cook the bean sprouts: ---

2. 2

   Bring a large pot of water up to a boil.

3. 3

   Add the bean spouts to a colander or strainer over a sink.

4. 4

   Pour some of the hot boiling water over the bean sprouts to lightly blanch.

5. 5

   Rinse the sprouts under cold water.

6. 6

   Drain well and add 1 tsp of sesame oil.

7. 7

   Lightly toss and add a sprinkle of sesame seeds.

8. 8

   --- Cook the spinach: ---

9. 9

   With the remaining hot water, add in the spinach and blanch for 1-2 minutes.

10. 10

    Drain the spinach and rinse under cold water.

11. 11

    Squeeze out any excess moisture.

12. 12

    Add 1 tsp of sesame oil.

13. 13

    Lightly toss and add a sprinkle of sesame seeds.

14. 14

    --- Cook the remaining vegetables: ---

15. 15

    Heat up a frying pan or wok over medium-high heat.

16. 16

    Add about 1 Tbsp of vegetable oil to the pan.

17. 17

    Add the julienned zucchini and sauté, stirring every now and then, until slightly softened, about 1-2 minutes.

18. 18

    Transfer the cooked zucchini from the pan into a large separate bowl or dish.

19. 19

    Next, add in the julienned carrot and repeat, sauteing until slightly softened, another 2-3 minutes.

20. 20

    Transfer the cooked carrot into the dish with the other cooked vegetables.

21. 21

    Add the mushrooms to the pan, and sauté, until the mushrooms are cooked through, about 4-5 minutes.

22. 22

    Drizzle in 1 tsp of soy sauce.

23. 23

    Transfer the cooked mushrooms into the dish with the other cooked vegetables. Set aside.

24. 24

    --- Cook the bulgogi beef: ---

25. 25

    In a large frying pan, add 1 Tbsp of vegetable oil and heat to high heat.

26. 26

    Add the thinly sliced marinated beef and stir-fry until the meat is fully cooked, about 5 minutes.

27. 27

    Remove from pan and set aside.

28. 28

    --- Make the bibimbap sauce: ---

29. 29

    In a small bowl, combine gochujang paste with sesame oil, garlic powder, granulated sugar and rice wine vinegar.

30. 30

    Mix well. Set aside.

31. 31

    --- Assemble: ---

32. 32

    Place hot cooked rice into a large bowl.

33. 33

    Arrange a small portion of each vegetable in a visually appealing manner around the edge of the bowl.

34. 34

    Add a fried sunny side up egg in the center of the bowl. (Or raw egg yolk if making dolsot bibimbap).

35. 35

    Garnish with bibimbap sauce and sesame seeds.