Healthy Korean Dolsot bibimbap

Bibimbap Ingredients

• Beef – 7 oz (200g)

• Radish – 7 oz (200g)

• Soybean Sprouts – 4 oz (120g)

• Spinach – 3 oz (100g)

• Carrot – 1/2 (about 50g)

• Zucchini – 1/2 (about 50g)

• Eggs – 2

• Sesame Oil – To taste

• Cooking Oil – As needed

• Sesame Seeds – As needed

• Salt – To taste

• Fish Sauce – To taste

• Red Pepper Flakes (Gochugaru) – As needed

• Red Pepper Paste (Gochujang) – As needed

• Minced Garlic – To taste

• Sugar – To taste

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Stir-Fried Zucchini

• Zucchini – 1/2

• Cooking Oil – 1/2 Tbsp

• Salt – A pinch

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Stir-Fried Carrot

• Carrot – 1/2

• Cooking Oil – 1/2 Tbsp

• Salt – A pinch

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Beef Bulgogi

• Sliced Beef – 7 oz (200g)

• Soy Sauce – 2 Tbsp

• Sesame Oil – 1 Tbsp

• Minced Garlic – 1/2 Tbsp

• Honey or Sugar – 1 Tbsp

• Ground Pepper – A bit

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Seasoned Soybean Sprouts

• Soybean Sprouts – 4 oz (120g)

• Salt – 1–2 pinches

• Sesame Oil – 1 Tbsp

• Sesame Seeds – 1/2 Tbsp

• Minced Garlic – 1 tsp

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Seasoned Spinach

• Spinach – 3 oz (100g)

• Salt – 1–2 pinches

• Sesame Oil – 1 Tbsp

• Sesame Seeds – 1/2 Tbsp

• Minced Garlic – 1 tsp

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Spicy Radish Salad (Mu Saengchae)

• Radish – 7 oz (200g)

• Red Pepper Flakes (Gochugaru) – 1 Tbsp

• Fish Sauce – 1 Tbsp

• Sesame Seeds – 1/2 Tbsp

• Minced Garlic – 1 tsp

• Honey or Sugar – 1 tsp

• Salt – A bit

Bibimbap Recipe Instructions

Step 1: Prepare the Ingredients

1. Wash and prep the vegetables – Julienne the carrot and zucchini, slice the radish into thin strips, and rinse the spinach and soybean sprouts.

2. Prepare the beef – Slice it thinly if not already pre-cut.

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Step 2: Cook Each Component

1. Stir-Fried Zucchini

1. Heat 1/2 Tbsp of cooking oil in a pan over medium heat.

2. Add the sliced zucchini and a pinch of salt.

3. Stir-fry for 2–3 minutes until softened. Remove from heat and set aside.

2. Stir-Fried Carrot

1. Heat 1/2 Tbsp of cooking oil in a pan over medium heat.

2. Add the julienned carrot and a pinch of salt.

3. Stir-fry for 2–3 minutes until slightly softened. Remove and set aside.

3. Beef Bulgogi

1. In a bowl, mix 7 oz (200g) of sliced beef with:

   • 2 Tbsp soy sauce

   • 1 Tbsp sesame oil

   • 1/2 Tbsp minced garlic

   • 1 Tbsp honey or sugar

   • A bit of ground pepper

2. Let the beef marinate for 15–20 minutes.

3. Heat a pan over medium-high heat and cook the beef until fully browned. Set aside.

4. Seasoned Soybean Sprouts

1. Bring a pot of water to a boil and blanch the soybean sprouts for about 2 minutes.

2. Drain and place in a bowl.

3. Mix with:

   • 1–2 pinches of salt

   • 1 Tbsp sesame oil

   • 1/2 Tbsp sesame seeds

   • 1 tsp minced garlic

5. Seasoned Spinach

1. Bring a pot of water to a boil and blanch the spinach for about 30 seconds.

2. Drain, rinse with cold water, and squeeze out excess moisture.

3. Mix with:

   • 1–2 pinches of salt

   • 1 Tbsp sesame oil

   • 1/2 Tbsp sesame seeds

   • 1 tsp minced garlic

6. Spicy Radish Salad (Mu Saengchae)

1. Place the thinly sliced radish in a bowl.

2. Mix with:

   • 1 Tbsp red pepper flakes (gochugaru)

   • 1 Tbsp fish sauce

   • 1/2 Tbsp sesame seeds

   • 1 tsp minced garlic

   • 1 tsp honey or sugar

   • A bit of salt

7. Fry the Eggs

1. Heat a little cooking oil in a pan over medium heat.

2. Fry the eggs sunny-side up, leaving the yolk slightly runny.

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Step 3: Assemble the Bibimbap

1. Place a serving of warm rice in a large bowl.

2. Arrange the prepared vegetables and beef in sections on top of the rice.

3. Add a sunny-side-up egg in the center.

4. Drizzle with sesame oil and sprinkle with sesame seeds.

5. Add a spoonful of red pepper paste (gochujang) on top.

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Step 4: Mix and Enjoy!

• Before eating, mix everything together well, adjusting the gochujang and seasoning to taste.

Now you have a delicious homemade bibimbap! Enjoy! 😊🍚🔥