Rice Bowl with Beef and Vegetables

Name: Rice Bowl with Beef and Vegetables
Cuisine: Korea
Ingredients: 7 oz (200 g) beef, sliced into thin strips; 6 dried black Chinese mushrooms, soaked until soft, rinsed well and squeezed dry, stems trimmed, caps sliced; 1 zucchini or Japanese cucumber, halved and thickly sliced diagonally; 1 zucchini or Japanese cucumber, halved and thickly sliced diagonally; Pinch of salt; Oil, for frying and greasing; 3 cups (150 g) bean sprouts, tails trimmed, blanched for 1 minute; 5 oz (150 g) spinach, roots trimmed, chopped; 4 cups (400 g) cooked rice; Nori seaweed strips, to garnish; Korean hot bean paste (gochujang), to serve; 4½ teaspoons sugar; 1 tablespoon sesame paste; 1 tablespoon sesame oil; 2 teaspoons soy sauce; 2 tablespoons minced green onion; 1 tablespoon crushed garlic paste; ½ teaspoon freshly ground black pepper; 2 eggs, white and yolk separated

Bibimbap

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

7 oz (200 g) beef, sliced into thin strips
6 dried black Chinese mushrooms, soaked until soft, rinsed well a

Korea
Main course

Method

Combine the Marinade ingredients in a bowl and mix well, then divide into 2 equal portions. Marinate the beef and mushroom, separately, in the Marinade for about 20 minutes. Sprinkle the zucchini or cucumber slices with a pinch of salt and set aside for 10 m