Directions
- 1Slice the radish thinly and put 1 teaspoon of salt. Mix it well and rest it for 10 minutes.
- 2Cut the zucchini in half and cut it into thin pieces.
- 3Stir-fry the zucchini for 1 minute. Add a pinch of salt.
- 4Slice the carrots thinly and julienne it again.
- 5Stir-fry the carrots for 1 minute in a preheated pan with a tablespoon of oil.
- 6Slice the beef thinly and cut it into smaller pieces. Add two tablespoons of soy sauce, one tablespoon of sesame oil, half a tablespoon of minced garlic, one tablespoon of honey, and a bit of ground pepper. Mix well and stir-fry it in a pan later.
- 7Blanch bean sprouts in boiling water for 2–3 minutes. Wash the bean sprouts in cold water to make them crunchy.
- 8Add spinach to the water you blanched the bean sprouts in. Blanch it for 1 minute.
- 9Wash the blanched spinach in cold water and drain with your hands.
- 10Add two pinches of salt, one tablespoon of sesame oil, half a tablespoon of sesame seeds, and a bit of minced garlic to the blanched bean sprouts. Mix well.
- 11Add two pinches of salt, one tablespoon of sesame oil, half a tablespoon of sesame seeds, and a bit of minced garlic to the blanched spinach. Mix well.
- 12Add one tablespoon of red pepper powder, one tablespoon of fish sauce, half a tablespoon of sesame seeds, one teaspoon of minced garlic, and half a tablespoon of honey to the sliced radish. Mix well.
- 13Add one tablespoon of sesame oil to the stone pot and add one bowl of rice, spread out the rice.
- 14Put all the ingredients on the rice little by little.
- 15Fry the eggs and put them on top of the bibimbap.
- 16Place all ingredients over low heat for about 5 minutes. To make the bottom crispier, leave it on low heat for about 10 minutes. Turn up the heat and add one tablespoon of sesame oil.
- 17Put a bit of red pepper paste before eating.
Ingredients
- 7 oz beef
- 7 oz radish
- 3 oz soy bean sprouts
- 3 oz spinach
- 0.5 carrot
- 0.5 zucchini
- 2 eggs
- 1 tablespoon sesame oil
- 0.5 tablespoon cooking oil
- 0.5 tablespoon sesame seeds
- 2 pinches salt
- 1 tablespoon fish sauce
- 1 tablespoon red pepper flakes
- 1 tablespoon red pepper paste
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 1 pinch ground pepper
- 2 tablespoon soy sauce
- 1 bowl rice
Equipment
knifebowlfrying panstone pot
Related recipes
Korean Popcorn Chicken
Korean · Dinner
Easy Ground Beef Bulgogi
Korean · Dinner25m
Korean Bibimbap
Korean · Dinner
Marry Me Chicken Pasta
Korean · Dinner
Hailey’s Butter Mayo Buldak
Korean · Dinner
Korean Chicken Meal Prep
Korean · Dinner
Kimchi Mac N Cheese
Korean · Dinner
Tteokbokki
Korean · Dinner
Budae-jjigae
Korean · Dinner
Cheese Buldak (Fire Chicken)
Korean · Dinner
Fishcake Soup (Eomuk-tang)
Korean · Dinner
Rabokki
Korean · Dinner