More and more people are into Korean food. I can say that I am one of those who enjoy it. I love eating kimchi with shoju and I appreciate other Korean dishes.
Bibimbap is made of rice which is topped with a variety of ingredients. You can use different types of meat or even seafood if you wish. It is a meal that you can prepare easily and it is perfect to go or lunch box style.
700g sirloin, thinly sliced
2 medium sized sweet onions, thinly sliced
2 garlic cloves, finely chopped
2 teaspoons fresh ginger, grated
2 tablespoons light soy sauce
4 teaspoons sugar
3 teaspoons sesame oil
5 dried shiitake mushrooms, sliced
1 1/2 cups glutinous rice
1 tablespoon sesame seeds
4 tablespoons peanut oil
120g baby spinach leaves
2 carrots, peeled and sliced thinly
1 cucumber, sliced thinly
1/3 cup chili paste
Marinate the beef in soy sauce, onions, ginger, garlic, sugar and 2 teaspoons of sesame oil. Cover and refrigerate for 30 minutes to 1 hour.
Cook the rice according to package directions.
Soak the mushrooms in boiling water for 30 minutes or until soft. Drain and set aside.
In a small skillet or pan, toast the sesame seeds for 3-5 minutes or until light brown.
Prepare the sauce by combining the chili paste, 2 teaspoons sugar and 1 teaspoon sesame oil in a small bowl.
Grease the flat plate or skillet with peanut oil. Fry the beef slices for 2-3 minutes on each side or until browned. Wrap the beef in foil.
In the same flat plate or skillet, add 1 tablespoon of peanut oil and cook the spinach for 5-8 minutes or until it is wilted. Remove the spinach and transfer them to a plate.
With the remaining peanut oil, fry the eggs sunny side up for 3-4 minutes. Spoon some oil over the yolk to coat it.
Place the rice into 4 bowls. Add beef, mushrooms, carrots, cucumber and spinach. Top with egg. Garnish with sesame seeds and shredded nori before serving.
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