Colorful Bibimbap with Abundant Vegetables
Weekend Lunch Special! Delicious Bibimbap for Your Eyes and Palate
Introducing a nutritious Bibimbap recipe perfect for the whole family. The vibrant mix of colorful vegetables and savory beef creates a visually appealing and incredibly delicious meal, making it the ultimate choice for your weekend lunch.
Main Ingredients- 1 zucchini
- 2/3 carrot
- 2 onions
- 300g beef (ground or bulgogi cut)
- 3 eggs
Beef Marinade & Special Sauce Ingredients- 3 Tbsp soy sauce
- 1/3 Tbsp minced garlic
- 1 Tbsp plum syrup (maesilcheong)
- 1 Tbsp cooking wine (mirin or sake)
- 1/3 Tbsp sesame oil
- 300ml pear juice
- 1 tsp ginger syrup
- 3 Tbsp soy sauce
- 1/3 Tbsp minced garlic
- 1 Tbsp plum syrup (maesilcheong)
- 1 Tbsp cooking wine (mirin or sake)
- 1/3 Tbsp sesame oil
- 300ml pear juice
- 1 tsp ginger syrup
Cooking Instructions
Step 1
First, marinate the beef to enhance the flavor of your Bibimbap. In a bowl, combine 300g of beef with the marinade ingredients: 3 Tbsp soy sauce, 1/3 Tbsp minced garlic, 1 Tbsp plum syrup, 1 Tbsp cooking wine, and 1/3 Tbsp sesame oil. Mix well and let it sit for a while.
Step 2
Wash the zucchini thoroughly, remove the seeds, and julienne it. Heat about 1/2 Tbsp of perilla oil in a pan over medium-low heat. Add the zucchini and sauté until it becomes slightly translucent. Season lightly with salt. Be careful not to overcook it, as it might become mushy. Sauté just until it wilts, then spread it out on a plate to cool. This step helps prevent excess moisture.
Step 3
Peel and julienne the onions. In the same pan, add a little more perilla oil and sauté the onions until they become translucent. Season lightly with salt. Sautéing the onions until they sweeten is key.
Step 4
Wash and peel the carrot, then julienne it thinly. Carrots can take a while to cook when sautéed raw. For a softer texture and vibrant color, it’s best to briefly blanch them in boiling water before sautéing. After blanching, lightly sauté the carrots in the pan with a little perilla oil. You can skip the salt seasoning here.
Step 5
Cook the marinated beef over high heat. Stir-fry quickly, being careful not to burn the marinade, until the beef is cooked through and slightly crumbly. Chop the cooked beef into bite-sized pieces. Cooking over high heat seals in the juices for a more flavorful result.
Step 6
Now, it’s time to assemble your Bibimbap beautifully. Place warm cooked rice in a bowl. Arrange the prepared zucchini, carrots, onions, and beef attractively over the rice, paying attention to color arrangement. Top the center with a fried egg, with a slightly runny yolk for an appealing finish. Serve with gochujang and a drizzle of sesame oil to mix in. This Bibimbap, with its fresh vegetables and savory beef, makes for a wonderfully satisfying and healthy meal!
