Yangjengi-Bibimbap (Rice with Beef and Mixed Vegetables) Recipes

Ingredients :

2 large leaves green lettuce, shredded

2 large leaves iceberg lettuce, shredded

1 leaf of red acre cabbage

1/4 pack enoki mushroom (about 1 ounce), roots trimmed

1/8 cup canned corn, drained

1 tbsp raisins

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

1 red radish, unpeeled, trimmed, coarsely chopped

1/4 cup radish sprouts

1/2 kirby cucumber

1 ounce Korean radishes, peeled and julienned

1 ounce ground lean beef

1/4 zucchini, halved lengthwise and then thinly sliced

1 ounce balloon flower roots, peeled and sliced into quarters lengthwise

3 dried shiitake mushrooms

1/2 cup soybean sprouts, rinsed with tail cut off

1/2 cup bean sprouts, rinsed with tail cut off

1/2 cup broccoli florets

1/2 cup cauliflower florets

1 cup spinach

1/4 carrot, peeled and julienned

vegetable oil

Asian sesame oil

salt

2 eggs, cooked sunny side up

two bowls of cooked rice

Sauce -

2 tbsp Korean hot pepper paste (gochujang)

2 tsp granulated sugar

2 tsp corn syrup

1/4 tsp minced garlic

2 tsp Asian sesame oil

1 tsp sesame seeds, toasted

Kirby Cucumber - Cut the cucumber in half lengthwise and then slice it thinly crosswise. Put the slices in a bowl and sprinkle a dash of salt on top. Leave it for about 10 minutes and then squeeze out the water with your hands.

Korean Radishes - Put them in a bowl and then sprinkle a dash of salt on top. Leave it for about 10 minutes and then squeeze out the water with your hands.

Ground Beef - In a frying pan, add a small amount of vegetable oil and cook the beef until brown. Add a pinch of salt and black pepper and mix in.

Zucchini - In a frying pan, add a small amount of vegetable oil and stir-fry for about 1 minute or until fully cooked.

Balloon Flower Roots - Put the balloon flower roots in a bowl and add 1 tsp of salt. Rub them together for about 20 seconds and wash under cold running water. Drain. In a frying pan, add a small amount of vegteable oil and stir-fry for about 1 minute or until fully cooked and soft.

Shiitake Mushrooms - Soak the mushrooms in warm water. Let stand until mushrooms are soft, or about 1 hour. Cut off stems and discard. Gently squeeze out the water and thinly slice the mushroom caps. Heat 1 tbsp of sesame oil in a pan and stir-fry until cooked.

Soybean Sprouts, Bean Sprouts, Broccoli, Cauliflower, and Spinach - Blanch each vegetable in a pot of boiling salted water for about 5 seconds and transfer to the rice water. Drain broccoli and cauliflower. Gently squeeze any excess water from the soybean sprouts, bean sprouts, and spinach and place in a bowl.

Carrot - Put carrots in a pot of boiling water for about 1 minute and drain. Heat 1 tbsp of sesame oil in a pan and stir-fry until almost cooked.

Sauce - Put all the sauce ingredients in a bowl and stir with a spoon to mix.

To serve - In a large bowl, put the egg on top. Serve rice and sauce in separate bowls. Add rice onto the vegetables and mix in with sauce to eat.

Serves 2

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