Pibimbap (or bibimbap, bibinba)
rice topped with beef and vegetables

Requested from Michiko Kita/Holland


4 Servings


4 oz. beef strips
1 bunch spinach, boiled and chopped
4 oz. soybean sprouts, boiled 10 min. and drained
4 oz. daikon radish, shredded
4 oz. carrot, shredded
4 cups cooked rice

soy sauce
sugar
sesameseed oil
rice vinegar
minced garlic
green onion
sesame seed
Kochu Jang (or any hot sauce)


1. In a saucepan, add beef, 2 tablespoons soy sauce, 1 tablespoon
sesame oil, 1 teaspoon garlic, 1 teaspoon sesame seed 1 teaspoon
sugar. Cook over high heat; stirring frequently.

2. In a bowl, mix spinach, 1 tablespoon sesame oil, dash salt,
1 teaspoon sesame seed, 1 tablespoon chopped green onion. Set aside.

3. In a second bowl, rub daikon and carrot with a 1/4 teaspoon
salt by hand. Let stand 10 min. Squeeze excess water; add
1 tablespoon vinegar, 1 teaspoon sugar, 1 teaspoon garlic. Set aside.

4. In a third bowl, mix bean sprouts with 1 tablespoon sesame oil,
1 teaspoon minced garlic, 1/2 teaspoon salt, 1 teaspoon sesame
seeds. Set aside.

5. Place rice in individual bowls. Arrange all the toppings
you made on rice.

6. Mix well before you eat. Add Kochu Jang if you want.

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