As university students, we know better than anyone how easy it is to step up the food game. Tired of KD and ramen? Try this delicious bibimbap recipe!
This meal is easy to alter as you can use any vegetables and sides you have laying around the house!
Side dishes are staples in Korean cooking. They always seem very daunting in number and complexity when displayed in restaurants and Kdramas. In actuality, most of these side dishes are prepared in large quantities and kept in the fridge to be used as needed, and many aren’t as complex as they look. For those who are not consistently eating Korean food it can be a pain and an extra task to create these numerous side dishes. For this bibimbap recipe, I pulled out some side dishes which are quick and easy to make! I used (Store bought) Kimchi and made:
Spinach Side Dish
Bean Sprout Side Dish
Here’s the Recipe:
The Marinade:
- 1/2 c brown sugar
- 1/2 c soy sauce
- 1/4 c mirin
- 1/4 c soju or sake
- 2 tbsp sesame oil
- 3 green onions
- 4 cloves of garlic minced
- 1 kiwi grated (kiwi acts as a natural tenderizer, can be substituted with 1/4 c. pineapple
- ??? lbs beef (I used about 3 lbs for 3 people and we had leftovers
The Sauce
- 1/4 apple
- 2 cloves garlic
- 1/2 onion
- 1 tbsp sugar
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp lemon juice
- 1 tbsp sesame oil
- pinch of pepper
blend, blend blend!
The Vegetables (for 3 people)
Slice the following vegetables and stir fry separately, I used:
- 1/2 zucchini
- 1 medium carrot
- 5 mushrooms (I don’t really like mushrooms so add according to your desire 😉 )
Fry the beef!
Putting the bowl together:
- warm short grain white rice (I like the sticky rice)
- fried vegetables
- beef
- kimchi (store bought)
- marinaded spinach side dish (recipe to come)
- bean sprout side dish
drizzle sauce generously!
AND ENJOY!
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