Bibimbap (Korean Mixed Rice Bowl)

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RECIPE DATA

TITLE: Bibimbap (Korean Mixed Rice Bowl)
SERVES: 3
PREP: 30 min
TOTAL: 50 min

INGREDIENTS
400 g (about 2 cups) short-grain rice, rinsed
2½ cups (625 ml) water
200 g (about 6⅔ cups lightly packed leaves) spinach
200 g (about 2¼ cups) bean sprouts
2 carrots, julienned
1 zucchini, julienned
150 g (about 2 cups sliced) shiitake, sliced
300 g (about 1¼ cups loosely packed) beef mince or bulgogi leftovers
6 cloves garlic
3 tbsp sesame oil + 2 tbsp seeds
3 tbsp soy sauce
4 eggs (fried) or raw yolks
3 tbsp gochujang + 1 tbsp honey + 1 tbsp sesame oil + 1 tbsp vinegar (sauce)
kimchi

STEPS
1. Put 400 g (about 2 cups) rice and 2½ cups (625 ml) water in the bowl. Veg in the Varoma: sprouts + carrot in the dish, spinach + zucchini on the tray.
2. Cook rice and steam veg together.
TM SETTINGS: 20 min / Varoma / speed 1
3. Season each veg separately with crushed garlic, sesame oil, salt, a little soy (namul).
4. Fry mince with garlic and soy in a pan; sauté shiitake. Mix the gochujang sauce.
5. Bowls: rice, namul in sections, beef, egg on top, sauce and kimchi. Ideally crisp the rice in a hot oiled stone bowl or cast-iron pan for the crust.
6. Portion & store: makes ~3 adult portions (1 bowl); a kid portion is half. Eat straight away. Fridge Namul 3 days; freezer Not suitable.

NOTES
Portion size: 1 bowl
Batch note: One meal for 2 adults + 2 kids; eat fresh. Varoma steams the vegetables over the rice; raw-yolk or fried egg on top.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: Namul 3 days
Freezer life: Not suitable

SOURCE: https://thermomix-workbook.pages.dev/recipes/bibimbap-korean-mixed-rice-bowl/