Thursday, 25 September 2014



Traditional in Korea, served all nice and pretty like this, so you can stir it into a heap and eat it. Perfect meal.


200 Grams, Fresh sliced deli Roast Beef, thinly sliced

1 Bunch Enoki Mushrooms, or 4-8 Caps from other Mushrooms, sliced
1/2 Cup Julienne Carrot
1 Sliced Red Bell Pepper
1 Cup Fresh Spinach
1 Cup Bean Sprouts
1/2 Cup Green Onion
1 Tablespoon Lightly Toasted Sesame Seeds
Thinly sliced Nori
4 Servings White Grain Rice, cooked
4 Eggs

Beef Sauce:

2 Teaspoons Mirin
3-4 Cloves Garlic
1 Inch Ginger Root
1 Tablespoon Sesame Oil

Garnish Sauce:

4 Tablespoons Spicy Korean Red Bean Paste
1-2 Tablespoons Rice Vinegar
1-2 Cloves minced Garlic
Small amount of hot water

For Bean Sprouts:

1 Cloves Garlic
1/2 Tablespoon Sesame Oil
1/2 Teaspoon Salt

For Mushrooms:

2 Teaspoons Mirin
1-2 Teaspoons Soy Sauce
1/2 Tablespoon Sesame oil

For Carrot:

1 Teaspoon Soy
1 Teaspoon Sesame Oil


Rice Vinegar
Cooking Oil

Special Tools:

Large Skillet or Cast Iron Skillet
Large Tray
Large oven safe bowls or nine inch pie plates, one per serving


Preheat oven to 420°F.

Set a small pot of salted water on to boil.

Preheat a large skillet or cast iron skillet onto a medium heat.

Start cooking rice if you haven't already cooked some.

Prepare the Garnish Sauce, in a small bowl stir together the spicy Korean red bean paste, rice vinegar, and 1 clove of garlic. If the sauce is too thick smooth it with about 1/2 Tablespoon of hot water and stir again. It should be a smooth runny sauce. Taste it too make sure it is too your liking. If it is too spicy add some honey or mirin about 1-2 Teaspoons at a time to balance. If you want more spice you can add 1/4 Teaspoon cayenne pepper, some extra spicy red bean paste. Remember to only make small additions, stir well and then taste again to balance the final sauce. Cover and set aside in fridge when satisfied. 

In a medium bowl stir together the Mirin, Garlic, Ginger Root and Sesame Oil. Pile the deli roast beef into a pile and use a sharp knife to shred it into small ragged slices and pieces. Stir the beef into the beef sauce until evenly coated and allow to marinate for about 15 minutes.

While the beef is marinating, slice and prepare all the vegetables as described, slice the mushrooms and peppers, julienne the carrot, finely slice the green onion, peel the ginger root and peel all the garlic you will need. Slice or shred the nori into small slivers for garnish.

Remove the eggs from the fridge and set on counter.

If the water is boiling, add the bean sprouts and cook for 20 minutes. Once cooked, drain and transfer to a medium bowl. Toss cooked bean sprouts with 1 clove minced garlic, 1/2 tablespoon sesame oil, and 1/2 teaspoon salt. Set aside.

Fill a small pot with a lid with about 1 inch of water. Salt and bring to a boil. Add the spinach and cover for about 2-3 minutes, until spinach has wilted and is bright green. Strain from water, lightly season with rice vinegar. Just enough to add flavor but not enough to saturate. Set spinach aside on the tray.

Lightly oil the heated skillet. Add the sliced red pepper, and season with salt and pepper. Lightly saute for about 3-5 minutes. Transfer to the large tray.

If the skillet is dry, lightly re-oil. Add the julienne carrot as well as 1 teaspoon soy sauce and 1 teaspoon sesame oil. Fry for about 1 minute and transfer to the large try.

If the skillet is dry, lightly re-oil. Add the sliced mushrooms, 2 teaspoons soy sauce and 2 teaspoons mirin. Fry for about 2-3 minutes. Stir in 1/2 tablespoon Sesame oil. Cook an additional minute. Transfer to large tray.

Spoon the cooked rice into the oven safe serving dishes. Cover the bottom and create and even base.

Place filled rice bowls into hot oven.

If the skillet is dry, lightly re-oil once again. Add the sliced beef, marinade and all and cook for about 3-5 minutes until heated through and most of the liquid has evaporated. turn off the burner.

Remove the rice bowls from the oven one at a time and arrange a little of each cooked vegetable form the tray in small piles around the outside edge of each rice bowl. Make it pretty. Once the vegetables are arranged, crack the egg and pour into the center of the bowl. Return to oven and do the process with each of the rice bowls.

Keep a careful eye on the eggs. You basically just want the white, to turn solid white, the yolk should remain pretty runny. Remove each rice bowl when the egg white has cooked. Add the heated beef to the rice bowl.

Drizzle some of the prepared red sauce evenly over the prepared bibimbap. Garnish with toasted sesame seeds, sliced green onion and a small bunch of sliced nori.

Serve hot, and eat by stirring the whole thing together.



This is not an easy recipe, it is long and it has many parts. But it is well worth it! Plus it makes my future husband to be pretty happy.

Also you can use as many of the ingredients listed as you want or just use the ones you like. But I do suggest you give the beansprouts a try, they are quite good and according to my husband to be "made it taste more like the stuff he had from street carts", and he swears he ate a lot of it while he was living in Korea, so I trust him a little bit.

Other Places:

What was cooking one year ago?

Well not exactly cooking but useful information! How to regenerate Green Onions, very useful if you are like me and love green onions on almost everything. This trick works well for a few weeks to a few months but eventually you will need a fresh green onion to start again with.

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