Bibimbap: Korean Comfort in a Bowl 🇰🇷 | Easy Homemade Recipe

👩‍🍳 만드는 방법 40

1. 1) Cut the Angus Beef THINLY
2. 2) Put it in a mixing bowl
3. 3) I usually eyeball the ingredients depending on my taste for my liking no exact measurements but if you do want exact measure, I would say 2 Tablespoons of that Korean Bulgogi Sauce (no sugar needed it sweet as it is)
4. 4) 1 teaspoon of MSG (it gives more of a Savory flavor than Salty flavor that’s what’s missing of this dish and all of my cooking)
5. 5) 2 Tablespoons of Kadoya Roasted Sesame Seed Oil
6. 6) After all the ingredients are put together you mixed this beef with your hands
7. 7) After that transfer into another bowl and let it sit in the fridge for 1 hour or overnight but at least 1 hour to absorb its rich flavors
8. 8) While waiting I usually toasted my sesame seeds to give that rich nutty flavor
9. 9) Turn the stove into high heat
10. 10) Put some unroasted sesame seeds into the pan toasted it for a little bit and then turn it on low so you will not burn the seeds
11. 11) Once you smell the aroma of the sesame seeds it’s ready turn the stove off move the pan of sesame seeds to the side transfer it into a heated safe bowl to cool down the sesame seeds
12. 12) Once cool put the toasted sesame seeds into an airtight container and I usually put the airtight container of toasted sesame seeds in my pantry, so I don’t have to keep toasted them every time
13. 13) Washed Spinach
14. 14) Get a pot of water
15. 15) Put the pot of water on the stove and turn on high heat and wait and let it boil
16. 16) Once boiling put the wash Spinach into the pot let it boil for 1 minute
17. 17) Then strain the cooked Spinach and drain all the water out and strain or squeeze the cooked Spinach once cooled and set that to the side
18. 18) Peeled the skins of the Carrots
19. 19) Then washed the Carrots
20. 20) Cut into thin sliced carrots or shred the carrots (I’m using my mom’s vegetable noodle peeler I think to give like carrot noodles of thin carrot like)
21. 21) After that leave the thin cut carrots to the side
22. 22) Washed the Cucumbers
23. 23) Cut the Cucumbers thinly
24. 24) Cut half of Avocado
25. 25) Peel the Avocado skin or Scoop the Avocado and cut it thinly slice
26. 26) Set the Avocado and Cucumber Slices room temperature when ready to eat don’t want to cook them but also not cold but keep it at room temperature right your about to prepare this meal
27. 27) Always WASH YOUR RICE
28. 28) Not going explain any further how to cook rice because I am bad at it this is the rice that my mother cooked but will work on cooking rice
29. 29) Get a small bowl of cooked rice
30. 30) Get a big pan on the stove turn high wait until heats up
31. 31) Add the marinated meat into the hot pan
32. 32) After that leave that meat to the side
33. 33) Wipe the excessed oil on the pan with a paper towel and wash that same pan you cooked with the meat and dry it
34. 34) Put the big pan onto the stove onto high heat with little bit of Sesame Seed Oil
35. 35) Put the thin carrots, spinach, rice pressed down (I prefer crispy rice on the bottom), and the bulgogi meat there
36. 36) Put a lid on top set the heat to like medium-high around medium just so it won’t burn the meat up
37. 37) After couple of minutes reheating turn the stove off move the pan to the side take the lid off
38. 38) Place all the vegetables and rice and meat into the bowl to make it pretty
39. 39) Add the homemade Bibimbap Sauce on top along with your toasted sesame seeds
40. 40) Mixed it and enjoyed 🙂

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