Bibimbap
- 3/4 lb. beef, sliced thin against the grain
- 1 kiwi, peeled and quartered
- 1/2 yellow onion, peeled and quartered
- 2 cloves garlic, peeled
- 1 inch nub of ginger, peeled
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1/4 cup rice wine vinegar
- 2 tbsps sesame oil
- 1/2 tsp ground black pepper
- 1 tsp vegetable oil (or more)
- 3 cups mung bean sprouts
- dash of sesame oil
- salt to taste
- sesame seeds
- 1 lb. spinach
- sesame oil to taste
- salt to taste
- 3 medium zucchini, cut into 2-inch long medium matchsticks
- 1 tsp vegetable oil
- 2 cloves garlic, minced
- salt to taste
- steamed rice
- 2 carrots, peeled and shredded (Ellie preps these properly, I’m a bum and leave them raw)
- kimchi
- yellow pickled radish (daan moo ji), sliced into matchsticks
- gochujang
- sesame oil
- egg(s), poached or fried
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (2)
- Garlic (4 cloves)
- Ginger (1 1 inch nub)
- Kiwi (1)
- Mung bean sprouts (3 cups)
- Pickled radish, yellow (1)
- Spinach (1 lb.)
- Yellow onion (1/2)
- Zucchini, medium (3)
- Meat
- Beef (3/4 lb.)
- Condiments
- Rice wine vinegar (1/4 cup)
Soy sauce (1/2 cup)
- Cooking & Baking
- Black pepper, ground (1/2 tsp)
- Gochujang (1)
- Salt (3)
- Sesame oil (2 tbsps)
- Sesame oil (1 dash)
- Sesame oil (2)
- Sesame seeds (1)
- Sugar (1/4 cup)
- Vegetable oil (2 tsp)
- Pasta & Grains
- Rice (1)
- Refrigerated
- Egg (1)
- Prepared
- Kimchi (1)
Preparation
Read recipe preparation on userealbutter.com
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Published March 15, 2010 (2 years ago).
15 people saved this recipe.
