Mixed Vegetables and Beef with Rice

Name: Mixed Vegetables and Beef with Rice
Yield: Yield: 8 Portions
Cuisine: Korean
Ingredients: 1 tsp/5 mL sesame oil; 6 garlic cloves, minced; 1½ tsp/4 g minced ginger; ½ head green leaf lettuce, cut into chiffonade; 8 oz/227 g julienne carrots; 1 tbsp/9 g sesame seeds, toasted and crushed; 8 oz/227 g sliced shiitake mushroom caps; 8 fl oz/240 mL gochujang (Korean hot pepper paste); 8 oz/227 g julienne European cucumber; 4 green onions, minced; 2 lb/907 g beef skirt steak, thinly sliced parallel to the grain; 8 eggs; 8 oz/227 g julienne daikon; 2 fl oz/60 mL light soy sauce, not low-sodium; 8 portions steamed medium-grain rice, hot; 1 tbsp/15 mL mirin

Bibimbap

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Bibimbap is an iconic Korean dish that is served decoratively arranged in a bowl. The guest will mix everything together with a spoon and add the Korean hot pepper paste according to his or her personal preference.

Ingredients

Beef Marinade

2 fl oz/60 mL light soy sauce, not low-sodium
1 tbsp/15</

Asia
Korea
Main course
Street Food

Method

Combine the soy sauce, mirin, green onions, garlic, ginger, sesame seeds, and sesame oil to form a marinade.
Combine the beef with the marinade and allow to marinate for 1 hour.
At service, stir-fry the mushrooms until cooked through, 3 to 4 minutes. Add the daikon and carrots, and continue cooking until they begin to tenderize, 4 to 5 minutes. Adjust