- 200 gram plain rice
- 300 gram minced meat (we used half pork and half beef)
- 200 gram fresh spinach
- 3 carrots
- 100 gram bean sprouts
- 1/2 zucchini
- 150 gram shiitake mushrooms
- 1 onion
- 3 garlic cloves
- 2 lombok chilies (or any other kind you prefer)
- 2 teaspoons sambal (store-bought or make your own)
- about 12 tablespoons of soy sauce
- about 5 tablespoons of sesame oil
- 2 tablespoons of honey
- sunflower oil or any other neutral oil
- handful of sesame seeds
- 2 tablespoons white wine vinegar
- 2 spring onions
- 4 eggs
- pepper and salt
Kitchen equipment needed
- large bowl
- cutting board & chef’s knife
- medium-sized bowl
- vegetable peeler or mandoline
- 4 small bowls
- medium-sized pan
- small skillet
- 2 large skillets
Preparation — 30 minutes
First you need to marinate the minced meat. PEEL the garlic cloves and finely chop them. For the marinade we combine 3 tablespoons soy sauce with 1 teaspoon sambal, 2 tablespoons honey, 1 tablespoon sesame oil and 1 chopped garlic clove. COMBINE the marinade with minced meat and season with a little bit of pepper. Set the rest of the chopped garlic aside.
Now the meat is marinating, we can get all the veggies ready. PEEL the carrots and use a vegetable peeler or mandoline to get long thin strips of carrot. COMBINE the carrot slices with a teaspoon of sesame oil, 2 tablespoons of white wine vinegar and season with pepper and salt. Set aside and make sure the fresh spinach is rinse properly if needed.
PEEL and finely chop the onion, RINSE the zucchini and slice into pieces, anyway you like. Clean the shiitake mushrooms with a paper kitchen towel or mushroom brush if needed. RINSE and slice the spring onions. REMOVE the seeds of the chilies and cut them into slices and set aside for garnish. ROAST the sesame seeds in a dry small skillet and set them aside.
COMBINE 6 tablespoons of soy sauce, 2 tablespoons sesame oil, 1 teaspoon sambal, 2 tablespoons of honey and 1 tablespoon toasted sesame seeds to create a lovely sauce. FILL a medium-sized pan with water and salt and bring to a boil. COOK the rice according to the package.
PRE-HEAT the oven to 50 degrees celsius or 120 degrees fahrenheit to keep everything hot during cooking, cause we like to cook everything one by one in the same skillet.
Finishing the bibimbap warm vegetables– 10 minutes
HEAT a large skillet and add a little bit of sunflower or other neutral oil. Saute the chopped zucchini a few minutes, then add a small amount of the chopped garlic and onion. Season with a tablespoon of soy sauce and pepper. TRANSFER the zucchini to a small bowl and keep warm in the oven. HEAT a small amount of oil and saute the shiitake mushrooms. ADD a small amount of the chopped garlic and onion and a tablespoon of soy sauce and a teaspoon of sesame oil. Season with pepper and salt and TRANSFER to another small bowl and keep warm in the oven.
HEAT oil in the large skillet and saute a small amount of the chopped garlic and onion. ADD the spinach leaves in batches and season with pepper and salt. TRANSFER to a third small bowl and keep warm. Again HEAT some oil in the skillet and shortly saute the bean sprouts. Finish them with a tablespoon of soy sauce, teaspoon of sesame oil and chopped spring onion. Keep warm in the oven.
Serving the bibimbap — 10 minutes
We’re going to use that same skillet one last time for the minced meat. COOK the meat until it’s fully cooked, that will only take a few minutes. HEAT a second large skillet for frying the eggs and season the eggs with pepper and salt. DRAIN the rice and get the bowls of veggies out of the oven.
ARRANGE a large bowl with rice, a bowl with minced meat, a small bowl of sauce, a medium-sized bowl cold carrot strips and 4 types of warm vegetables on the table so everyone can dig in and combine however they like their bibimbap. Garnish with more roasted sesame seeds and chopped chilies. Enjoy!