Bibimbap 비빔밥 Mixed Rice with Vegetables and Meet

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Serving: 2

Preparation time: 20 minute

Execution time: 10 minute

Bibimbap is one of my favourite Korean dishes because I love eating vegetables. It’s also very healthy. I always think that two-thirds of your plate should be covered with freshly cooked veggetables.

Bibimbap 비빔밥 Mixed Rice with Vegetables and Meet

Ingredients

  • 1/2 pcs Onion Sliced
  • 1/2 unit Zucchini julliene
  • 4 pcs Mushroom sliced
  • 1/2 pcs Carrot jullienne
  • 1/5 pcs Red capsicum sliced
  • 1 tasp chilli, garlic and ginger chopped
  • 1 tsp Toasted sesame for garnish
  • 2 unit Egg fried
  • 200 g Pork

Directions

  • 1
    In a medium non-stick frying pan, heat ½ teaspoon of vegetable oil over a medium-high heat. Add a bit mixture of garlic, ginger fry each of the vegetable one by one.
  • 2
    Finally add ½ teaspoon of vegetable oil over a medium-high heat. Add a bit mixture of garlic, ginger then fry the pork until it cook about 2 minutes. Deglaze the pan with the remaining 1 tablespoon mirin, scrape up any browned bits from the base and spoon the juices from the pan over the meat 
  • 3

    Heat a large heavy-based frying pan over a medium heat. Add 1 tablespoon of the sesame oil and gently spread the rice over the base of the frying pan in a loose layer. Cook, undisturbed, for 8–10 minutes until the bottom of the rice develops a golden crust. 

    Please leave each of the cooked ingredients on a plate. As each topping is finished, arrange it on a section of the rice in the pan so the toppings resemble the spokes of a bicycle wheel. We will finish it off with arranging the kimchi on a section of the rice.

    Spoon the sauce on the centre of the rice or serve on the side, if you like. Make a little well on the top and gently put an egg yolk into each or the fried eggsover the dish. Sprinkle the bibimbap with black sesame seeds. 



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