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Bibimap is a traditional Korean entree which translates to “mixed rice.” This popular cuisine can be served in a regular ceramic bowl or a hot stone bowl to keep the rice hot and crispy at the bottom. Atleast 5 colorful steamed and sauteed vegetables sits on top of the rice finished with a fried egg. All ingredients are mixed together with gochujang sauce!
4.5oz Minced bulgogi
1 Small/Medium Carrot
5 servings of rice 5 eggs (1 egg will be used per serving)
1-2 tbsp Sesame oil
0.31 tsp Fine sea salt
1 tsp Roasted Sesame Seeds
0.31 tsp minced garlic
1. Using a rice cooker add 1 cup of rice and 2 cups of water to the pot.
2. Press the cook button. (Cooking time is generally 25min for most rice cookers.)
1. Julienne cut 1 medium size carrot.
2. Over medium heat, place the cut carrots in a pan and add 1 tsp olive oil and a couple pinches of salt. Lightly cook for 1minute max.
3. Set aside
1. Marinade 1lb of bulgogi with a korean beef marinade for atleast 30min-1hr.
2. Place the marinaded bulgogi in a pan and stir fry until fully cooked.
3. Set Aside
1. Bring a pot of salted water to a boil.
2. Add the bag of spinach and stir for approximarely 30 sec-1min.
3. Once cooked, place the spinach into a large strainer and drain the water completely.
4. Now place the spinach into a large bowl and run cold water to cool spinach.
5. Drain the water once more after cooling the spinach.
6. Grab handfuls of the spinach at a time and squeeze the spinach to remove excess water. Place all squeezed spinach into a large mixing bowl.
7. Add 1 tsp sesame oil and pinches of salt to the spinach and mix all ingredients together with your hands.
8. Set Aside.
1. Fry 1 egg sunnyside up for each serving. (You may use an onion ring for a nice round egg shape.)
1. Soak and rinse mung beans in a large bowl or strainer. Remove any bad beans.
2. Boil a pot of salted water and add the mung beans.
3. Let the mung beans boil for 1-2min.
4. Drain the salted water and place mung beans into a large bowl.
5. Run cold water into the bowl and let the mung beans sit for 1-2 minutes.
6. Drain the water completely.
7. Grab handfuls of mungbean and squeeze them in your hands to remove excess water. Repeat until all exess water is squeezed from the mungbeans. 8. Add 1.25 tsp of sesame oil, 1.25 tsp roasted sesame seeds, 0.63 tsp minced garlic, and .31 tsp of sea salt to the mungbeans.
9. Mix all ingredients together with your hands.
10. Set aside.
1. Mix all ingredients together with gochuchang sauce!
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