Healthy and easy Bibimbap

Korean rice dish, mix rice with a variety of vegetables, a bit of meat and some hot chili oil or spicy bean paste

Bibimbap simply translates to “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference and dietary requirements!

The sauce of today's beef and vegetable bibimbap is a "special edition", it's mainly used to match with "the vegetables", it's refreshing and very yummy.This is a simple and delicious Korean cuisine that can be completed within 10 minutes.🎬👇 and그리고 YouTube Recipe Videohttps://youtu.be/q7iUZ75UGVw

I like bibimbap and have made this for a while.I used spinach here, but you can use cucumber, nanohana, chrysanthemum greens, etc. It will also turn out well if you use boiled fern. You can add a raw egg (just the yolk) or soft-poached. Recipe by Yuuyuu0221

Cooking makes me happy and relaxed.

I used "Easy * Bean Sprouts, Peppers, and Carrot Namul (Korean-Style Salad) * "to make a bibimbap style dish.*I didn't use it in the photo, but feel free to add some kimchi to the toppings.*If making for children, serve their portions before adding the gochujang.(Recipe by Komomomomo)

I attempted to make a salty-sweet and sour sauce...and came up with this seasoning. The ingredient amounts are easy to remember; the sugar, soy sauce, vinegar, and ground sesame seeds amounts are all the same. Since you can store it in the refrigerator, not only can you use it with cold noodles, you can add it to other ingredients as-is or saute it for various Korean type dishes. I topped this dish with lots of vegetables and changed the rice to cold noodles.Since the bean sprouts contain a lot of moisture, if you coat the ingredients with sesame oil first, they won't get too mushy. The namul can be stored in the fridge for 2-3 days, so I made a larger amount without wasting ingredients. I used moderately sweet gochujang "Haechandle," as shown in the photo in Step 1. Recipe by kebeibiko.

Every time I would order this amazing Korean rice bowl I was always amazed by how every item is perfectly cooked and plated and separated. So I had tried to make this amazing dish at home with a gochujang sauce. After a few tweaks and adjustments I think I have gotten something very close to restaurant quality. It seems like a lot of steps and ingredients but its more chopping and slicing than anything else.

I wanted to make a hassle-free bibimbap.Make sure you use all of the leftover sauce on the meat. Recipe by Donpintan

I thought that making "bibimbap" into "bibimbars" would be funny, so I gave it a shot. I tried to make bar-shaped ones but because of the widths of the beef, they kind of ended up as "bibimballs."I thought it would be good to make these during Golden Week (a week long Japanese spring holiday). They may also be good for dinner parties, because they're good even when they're cold, and if you wrap them with lettuce your hands won't get dirty when you eat them.I wanted them to go with my favorite beer, so the rice is seasoned lightly, with just the flavor from the namuls, while the beef is seasoned heavily with the bulgogi sauce.If you buy assorted namuls it will be much easier. But namuls are easy to make, so why not try it if you have time? You can change the seasonings for the namuls to your liking. You can use the same seasonings for bean sprouts, carrot and spinach as well.Sliced beef from a beef round is easy to use. When I tried sliced shoulder, it was not as easy. Try to get something like thinly sliced shabu-shabu beef. If you mince the namuls before mixing them with rice, it will make it easier for your children to eat. For 4 servings (making 12). Recipe by Mitsuzou

My older sister taught me a delicious bibimbap recipe, which I rearranged a bit for this version.Use any kind of meat you like!You can add some shredded carrot if you like (flavored in the same way as the bean sprouts).I prefer the rice to be on the firmer side for this. For 2 servings. Recipe by Rion