Bibimbap

Bibimbap, a substantial and healthy meal frequently accessible in restaurants, food courts, and street markets, is another must-try during your vacation to Seoul. Bibimbap can be served as a meat-based or vegetarian cuisine, depending on the area and ingredients utilized. Warm rice is topped with mixed veggies, beef or chicken, raw egg, soy sauce, and a dab of chilli pepper paste for spice in the most typical bibimbap. A version of this Korean mixed rice meal called hoedeopbap, which replaces meat with raw seafood like salmon, tuna, or octopus, is ideal for seafood enthusiasts.

Ingredients

• 100g / 3.5 ounces beef mince (or other cuts)
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 tsp brown sugar
• 1/4 tsp minced garlic
  
• 250g (0.6 pounds) seasoned spinach
• 350g (0.8 pounds) seasoned bean sprouts – (You don’t have to use them up if you think it’s too much but I love haing lots of vegetables on my bibimbap!)
• 100g (3.5 ounces) shiitake mushroom
• 120g (4.2 ounces) carrots (1 small)
• 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
• 3 to 4 serving portions of steamed rice3 or 4 eggs (depending on the serving portion)
• Some cooking oil to cook the meat, mushroom, carrots and eggs – I used rice bran oil.
• Some toasted seasoned seaweed, shredded (long thin cut)

Instructions

• Preheat a skillet over medium-high heat. Squeeze the carrot to remove any extra water. 1 minute after adding a few drops of cooking oil to the pan, sauté the carrots. Place it next to the soy bean sprouts and spinach on the dish. Use a moist paper towel to wipe off the pan or wash it.
• In a small saucepan, heat a few drops of cooking oil and squeeze off the excess water from the cucumber. Sauté for 30 seconds with 12 teaspoon minced garlic and a few drops of toasted sesame oil. Place it on the serving plate. Clean the frying pan.
• Using a few droplets of cooking oil, heat the pan. Sprinkle a teaspoon of salt on top of the red bell pepper. 30 seconds of sautéing Place it on the serving plate. Clean the frying pan.
• Preheat the pan. Using a dropper, add a few drops of cooking oil. Stir the gosari for 2 minutes, or until it has softened a little. Continue to sauté for another minute after adding 12 teaspoon minced garlic, 2 teaspoons soy sauce, and 2 teaspoons sugar. Place it on the serving plate.