RECIPES

Korean beef bibimbap with vegetable shavings and portobello mushrooms

The Bibimbap is an essential dish of the Korean cuisine. It is as aesthetic and appetizing as nutritious and balanced. It literally means “mixed rice” or “mixed food.” It consists of a bowl of rice with vegetables and meat on top. Before eating, the ingredients should be stirred together and served with a sesame oil-based sauce.Meal rich in fiber and protein.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Vinegar
  • Japanese chive
  • Garlic
  • Mushroom Portobello
  • Fresh ginger
  • Sesame oil (Sesame)
  • Carrot
  • Ground beef
  • Sriracha
  • Soy sauce (Soy, Gluten, Sulfites)
  • Zucchini
  • Jazmin rice
  • Brown sugar

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Pot

Nutritional information (every 100 grams)

Calories127,6 Kcal
Fat5,9 g
of which saturated fat1,8 g
Carbohydrates8,6 g
of which sugar1,6 g
Proteins9,1 g
Salt0,2 g

Preparation time

Difficulty

Ingredients

  • Vinegar
  • Japanese chive
  • Garlic
  • Mushroom Portobello
  • Fresh ginger
  • Sesame oil (Sesame)
  • Carrot
  • Ground beef
  • Sriracha
  • Soy sauce (Soy, Gluten, Sulfites)
  • Zucchini
  • Jazmin rice
  • Brown sugar

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Pot

Nutritional information (every 100 grams)

Calories127,6 Kcal
Fat5,9 g
of which saturated fat1,8 g
Carbohydrates8,6 g
of which sugar1,6 g
Proteins9,1 g
Salt0,2 g

Cooking step by step

Cooking
step by step

The rice:

Put rice, water and a pinch of salt in a pot. (2 cups of water for each cup of rice).
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water.
Set aside with the lid on.

El arroz

Prepare the ingredients:

Cut zucchini into thin half-moons.
Thinly slice mushrooms and chop scallion, keeping scallion greens and whites separate. Using a peeler, shave carrot into ribbons.
Peel and mince ginger. Mince garlic. 

The garlic and the dressing:

Toss scallion whites with white vinegar and a pinch of salt in a small bowl. Set aside to marinate.
In another small bowl, mix sesame oil, brown sugar, half the sriracha and half the soy sauce. 

To the frying pan:

Heat a dash of oil in a frying pan over medium-high heat.
Add carrot, season with salt and pepper. Cook until tender but still crisp, 3-4 minutes. Set aside.
Repeat with zucchini, then with mushrooms. All cooked separately. 

The beef:

Heat a dash of oil in the pan over medium-high heat. Fry garlic and ginger for 30 seconds. Add beef breaking it up into tiny pieces. Cook until no longer pink, about 4 min. Increase heat to high and cook until crisp, about 3 min. Pour in remaining soy sauce and cook a moment until evaporated. Season with salt and pepper.

Serve your meal:

Divide rice between bowls.
Arrange beef, zucchini, carrot, mushrooms, and scallion whites on top.
Drizzle with sauce and remaining sriracha (if you want it spicier). Sprinkle with scallion greens and serve. 

6 - Sirve tu plato - Bibimbap coreano de ternera

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