With assorted vegetables, beef and gochujang sauce, this simple bibimbap bento is a tasty and colourful meal!
Course Main
Cuisine Korean
Keyword rice
Servings 3people
Author Jan Chan
Ingredients
1bunch of spinach
8shiitake mushrooms, thinly sliced
1/2large carrot, julienned
350gbeef, sliced (buy pre-sliced beef for shabu shabu or bulgogi)
2eggs, beaten
3-4servings of cooked rice
Seasoning for Beef:
2tbspsoy sauce
2tspmirin
2tspsesame oil
3-4garlic cloves, minced
ground pepper, to taste
Seasoning for Shiitake Mushrooms:
2tbspsoy sauce
1tsphoney or brown sugar
1tspsesame oil
ground pepper, to taste
Seasoning for Spinach:
2tspsesame oil
1/4tspsea salt
3garlic cloves, minced
Gochujang Sauce:
2tbspgochujang
1tbspsesame oil
1tbspsugar
1.5tbspwater
1tbsptoasted sesame seeds
1tspapple cider vinegar
Instructions
Marinate the beef using the beef seasoning ingredients. Let marinate for 15 - 20 minutes.
Marinate the mushroom using the mushroom seasoning ingredients. Let marinate for 10 - 15 minutes.
Blanch spinach in a pot of boiling water. Immediately add them to an ice bath (or bowl of cold water) to stop the cooking process. If using cold water, you'll need to change the water several times to bring the temperature down. Once cooled, squeeze out as much water as you can from the spinach and add it to a bowl. Add in the spinach seasoning ingredients and mix well.
In a nonstick pan, cook beaten eggs into a large omelet. Let cool to room temperature then slice into thin strips.
In the same pan, saute the carrots until soft, season with salt and pepper. Set aside.
In the same pan, cook the mushrooms. Set aside.
In the same pan, cook the beef, in batches if necessary. Set aside.
Assemble the Bento or Bibimbap:
To assemble the bibimbap, put rice in a bowl and top it with spinach, mushrooms, eggs, carrots, and beef. Add some gochujang sauce to taste.