Best bibimbap

Name: Best bibimbap
Cuisine: Asian, Korean
Ingredients: A whole head of garlic, minced; 4 carrots julienned; Water; Olive oil; Sesame seeds; Toasted sesame oil; 1 large container brown mushrooms, sliced kind of thick; Water; 2 tsp Olive oil; 1/2 tsp Chopped garlic; 1.5 tbsp soy sauce; 1/4 tsp sugar; Olive oil; 2 small zucchini, cut into half moons not too thin; Sprinkle of salt; Olive oil; 2 tbsp garlic, minced; Frozen spinach, defrosted in a small pot; Salt; Toasted sesame seeds; Toasted sesame oil; 4 scallions, sliced; 1 green chili pepper; 2 tbsp minced garlic; 2 tbsp soy sauce; 1 tbsp honey; 4 tsp toasted sesame oil; 2 tbsp toasted sesame seeds; 400g lean ground beef; Rice

7 steps

Note this produces leftovers of the veggies to have another day. The recipes are a combination of the meat from maangchi, some of the veggies from recipe tin eats, and the sauce from my Korean kitchen.

Updated at: Mon, 16 Dec 2024 20:02:49 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1504.7 kcal (75%)

Total Fat91.5 g (131%)

Carbs114.4 g (44%)

Sugars65.7 g (73%)

Protein58.9 g (118%)

Sodium2991.3 mg (150%)

Fiber13.4 g (48%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prep the main veggies. Then cut the chile at the end. Then cut the garlic and add it in to eye for each time it’s called for. Save a little garlic for the sauce if you want to at the end.

Step 2

While chopping the veggies, stick some of the frozen spinach in the small pot and cook it down to defrost and cook off the water.

Step 3

Once veggies are chopped, mix marinade for meat and mix well. Let sit until the end.

Step 4

To cook the veggies, go in the order they’re listed. Between each veggie, put some water in the pan to clear out some of the browning buildup as much as possible. Then when necessary let it heat up and then add oil in, or the water in the ones using water. Where it says water, first cook the veggies with water and then once they’re tender, sauté in the oil.

Step 5

Then cook off the meat.

Step 6

For the sauce, cook off the gochujang with the water and garlic if using. You can also add the sugar in to dissolve. Add water as necessary. The cooking makes it so I don’t get a headache from the sauce. Then in a separate bowl mix it with the other ingredients. You’ll have a lot of leftover sauce.

Step 7

Serve a bed of rice with a little salt mixed in. Then top with the veggies in sections and the meat over top. Serve alongside the sauce and mix to your liking.