Bibimbap-Style Mixed Rice
Cooking Time
- Cook
Ingredients
- 5.3 oz (150 g) thinly sliced beef, cut into bite sized pieces
- 3 tablespoons Japanese barbeque sauce
- 1 tablespoon sesame oil
- ¾ cup plain white rice, rinsed, soaked (at least 30 minutes)
- ⅗ cup (150 ml) water
- 1 teaspoon kosher salt
Mixture A
- ¾ cup (45 g) bean sprouts
- ¾ cup (45 g) garlic chives, cut into 1 ½” pieces
- ¾ cup (45 g) carrot, cut into 1 ½” pieces, julienned
- 1 cup (45 g) spinach, roughly chopped
Toppings
- 1 onsen tamago (Japanese poached egg)
- Kimchi, to taste
- Gochujang (Korean red chili paste), to taste
- White sesame seeds, to taste
- Sesame oil, to taste
Equipment
- Drop Lid
DIRECTIONS
In a small bowl, combine the beef and Japanese barbecue sauce and marinate for at least 15 minutes. Preheat the saucepan over medium-high heat for about 90 seconds. Add oil and swirl to coat evenly. Once smoke begins to rise from the entire surface, reduce to medium and add Mixture A. Stir-fry for about 2 minutes, then remove and set aside.
Add the marinated beef to the saucepan and sauté over medium heat for about 2 minutes. Remove and set aside.
Without rinsing the saucepan, add the measured water and salt, then drain the rice thoroughly and add it to the saucepan. \ Arrange the beef over the rice and cook over medium heat for about 2 minutes. Once the water comes to a boil, place the drop lid directly on the beef, reduce the heat to very low, and simmer for about 12 minutes.
Once the rice is cooked, remove the drop lid and cook over low heat for about 15 seconds to form a lightly scorched bottom. Return Mixture A, add Toppings, divide into bowls, and serve hot.
Note
The vegetables listed in Mixture A are examples. Any combination may be used as long as the total amount is about 2–3 cups (180 g).
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