Korean typical food-3 "Bibimbap" , bibimbap history,calories,How to eat bibimbap,(resepi,recipe)

Bibimbap – Korean Mixed Rice with Meat and Assorted Vegetables

Have you ever heared about Bibimbap?

Bibimbap (비빔밥) is probably one of the most well-known and beloved Korean dishes to many people.

Even if people don’t know anything about Korea, it’s not too difficult to find people who had Bibimbap sometime in their lives. 

Bibimbap simply translates to “mixed rice with meat and assorted vegetables“. 

You can make endless variations to this dish depending on your preference and dietary requirements (e.g. Saessak:(micro leaves) Bibimbap and various Bibimbap toppings) and also based on the dish/bowl it is served in (e.g. Dolsot:(hot stone bowl) Bibimbap and Yangpun Bibimbap).



More traditional and authentic versions of Bibimbap are served with raw beef and raw egg yolk along with other vegetables but I prefer making it with cooked ingredients



* Bibimbap simple recipe and its ingredients

1 cup steamed medium-grain rice
2 cups mixed raw vegetables, such as julienned carrot, zucchini, cucumber, radish, green       onion, and bean sprouts
1 tsp low-sodium soy sauce (more to taste, if needed)
2 tsp sugar
3 large cloves garlic, minced (about 2 tsp)
1 tsp freshly grated ginger
1 tsp toasted sesame oil
1/4 tsp freshly ground black pepper
6 oz 95% lean ground beef
3 tbsp gochujang sauce
2 eggs
Julienned nori, kimchi, and toasted sesame seeds for garnish (optional)




Directions for Bibimbap

1) Divide rice and vegetables between two serving bowls and set aside. In a mixing bowl, combine soy sauce, sugar, garlic, ginger, sesame oil, and pepper. Add beef, using a fork to break it up, and cover with plastic wrap. Refrigerate for 15 minutes to 1 hour.

2)In a skillet over medium-high heat, combine beef with marinade and stir frequently until just cooked through, about 5 minutes.

3)Spoon beef over rice, reserving cooking juices. Mix juices with gochujang sauce.

4) Fry eggs sunny-side up and place one on top of each beef-andrice bowl. Garnish to taste and serve with gochujang sauce.

Nutritional Facts per serving

CALORIES 373 CAL
FAT 9.6 G