Bibimbap Kimbap
680kcal
Ingredients
- 2 Tbs Carrot
- 2 Tbs Zucchini
- 2 Tbs Been sprouts
- 0.5 tsp Salt
- 3 tsp Sesame oil can substitute with 1/4 tsp dried Thyme
- 1 tsp Green onions
- 1 tsp Garlic
- 50 g Minced meat
- 1 tsp Sugar
- 1/2 Tbsp Soy sauce
- 1+1/3 Tbsp Gochujang
- 1 bowl Rice
- 2 pieces Eggs
- 5 g Seasame oil (extra) to brush on kimbap and knife for slicing
- 1 sheet Seaweed for kimbap
Equipment
Method
Prepare the vegetables
- Thinly slice the zucchini and cut each round into 4 pieces.
- Julienne the carrot.
- Place the carrot, zucchini, and bean sprouts in a bowl
- Cover with plastic wrap. Poke holes in it, and microwave for 3 minutes and 30 seconds.
- Add a pinch of salt to the vegetable bowl and drizzle 1 tsp of sesame oil on each vegetable.
Special Bibimbap Gochujang
- Sauté chopped green onions in oil to make green onion oil.
- Add 1 tsp minced garlic.
- Add 50g of minced meat.
- Add 1 tsp sugar, 1/2 Tbsp soy sauce, and 1 Tbsp Gochujang.
Make the Bibimbap rice
- Mix 1/3 Tbsp normal gochujang and 1 Tbsp sesame oil into 1 bowl of rice.
Fry 2 eggs.
- Fry 2 eggs.
Fill the Gimbap
- Spread the rice thinly on a sheet of seaweed.
- Add the vegetables, stir-fried gochujang, and eggs on top.
- Roll up the gimbap.
- Brush sesame oil on the kimbap and knife.
- Slice the kimbap.
- Jal meokget-seumnida.
- 잘 먹겠습니다.
