Korean "mixed rice" (bibimbap)

Recipes / Meat

This Korean mince rice bowl is traditionally served with an egg on top.

Recipe «Korean "mixed rice" (bibimbap)» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 cups white rice, 1 tbsp sesame oil, 500g pork mince, 100g fresh shiitake mushrooms, finely chopped, 1 garlic clove, crushed , 2cm piece fresh ginger, finely grated, 3 tsp Korean chilli paste, 2 tbsp soy sauce , 1 tsp caster sugar, 4 eggs, 1 large carrot, cut into matchsticks, 2 cups bean sprouts, Kimchi, to serve, 2 green onions, thinly sliced.

Ingredients:

  • 1 1/2 cups white rice 
  • 1 tbsp sesame oil 
  • 500g pork mince 
  • 100g fresh shiitake mushrooms, finely chopped 
  • 1 garlic clove, crushed 
  • 2cm piece fresh ginger, finely grated 
  • 3 tsp Korean chilli paste 
  • 2 tbsp soy sauce 
  • 1 tsp caster sugar 
  • 4 eggs 
  • 1 large carrot, cut into matchsticks 
  • 2 cups bean sprouts 
  • Kimchi, to serve 
  • 2 green onions, thinly sliced 

Instructions

  1. Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain well. Set aside, cover and keep warm.
  2. Meanwhile, heat 1/2 the oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up with a wooden spoon, for 3 to 4 minutes or until browned. Add mushroom, garlic, ginger and 1⁄2 the chilli paste. Cook, stirring, for 3 to 4 minutes or until mushroom is tender. Add soy sauce and sugar. Cook, stirring, for 1 minute or until heated through. Transfer to a bowl. Cover to keep warm. Wash and dry pan.
  3. Heat remaining oil in large frying pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until egg whites are set and yolks are still soft.
  4. Spoon rice into serving bowls. Top each with mince mixture, carrot, bean sprouts, kimchi, a fried egg and green onion. Serve with remaining chilli paste.