Rolled Bibimbap with Beef. How to make Bibimbap (or bibimba, bibimbab, b-bop, bibimbob, bibimbop), Rice mixed with vegetables, meat, an egg Bibim (비빔) translates as "mixed," and bap (밥) means "cooked rice," so bibimbap literally means "mixed rice." Before eating it you're supposed to mix everything all together. Bibimbap simply translates to "mixed rice with meat and assorted vegetables". More traditional and authentic versions of Bibimbap are made with raw beef and raw egg yolk along with other vegetables, but I prefer making mine with cooked ingredients.

Easy bibimbap recipe with classic vegetable sides, beef and a delicious gochujang sauce! Bibim means mixing, and bap means rice. The mixing usually happens at the table by the diner. You can have Rolled Bibimbap with Beef using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Rolled Bibimbap with Beef

It's 12 slice of Thinly sliced beef.
You need 360 ml of Hot cooked rice.
Prepare 1 of Namul (various Korean vegetable side dishes) (store-bought pre-prepared ones are fine).
It's 100 grams of Kimchi.
It's 1 of Bulgogi sauce (Korean BBQ sauce).
You need 1 tbsp of Sake (for preparing the beef).
It's 1 of Salt and pepper (for preparing the beef).
It's 2 tbsp of Sesame oil.
Prepare 12 of leaves Lettuce leaves (or other leaves) for wrapping.

Once you mix the vegetables, meat, and rice with a spicy gochujang sauce, you can enjoy a delicious harmony of. This Beef Bibimbap recipe puts a Korean classic within the grasp of any home cook. Transfer the bean sprouts to a medium bowl. Dolsot Bibimbap (Korean rice with meat and vegetables in hot stone pot) video and recipe with easy to get ingredients.

Rolled Bibimbap with Beef instructions

It is easier if you use store-bought namuls. I made them myself this time, so here's how to do it. For the bean sprout namul: discard the roots of 1/2 packet of bean sprouts and put in a sauce pan with water to cover. Bring to a boil and drain. Season with 1 teaspoon of soy sauce, 1 teaspoon of sesame oil and 2 tablespoons of sesame seeds while hot..
For sweet spinach namul: rinse 1/2 a bag of spinach (5 bunches), parboil, drain and squeeze excess water. Cut into 4 cm lengths and mix with 1 tablespoon of sugar, 1 teaspoon of soy sauce and 1 teaspoon of sesame oil. Leave to cool..
For refreshing carrot namul: peel 1/2 of carrot and julienne. Put in a sauce pan with water to cover and bring to a boil. Drain and mix with 1 teaspoon of vinegar, a pinch of salt and 1 teaspoon of sesame oil. Leave to cool..
Thoroughly mix the rice, namuls and kimchi together. Divide into 12 equal portions..
Spread the sliced beef on plastic wrap. Squeeze the portioned rice gently into shape (if it is too sticky, use plastic wrap) and place on the sliced beef. Roll the rice with beef by using the plastic wrap, and shape into barrels. Take off the plastic wrap and place the rolls with the joint side down on a preheated, oiled pan..
Brown all over and season with bulgogi sauce. Lay on lettuce leaves and serve. Even after these have cooled down, they're still good..
If you cut one of these, it should look like this..
If you have left over bibimbap rice, just roll it with plastic wrap to make bibimbars..

Tips for making without stone Dolsot Bibimbap (Korean Mixed Rice with Vegetables and Beef in Stone Pot). If you can handle piping hot foods, Dolsot Bibimbap is definitely the most. Arrange vegetables evenly around the edge and place beef in middle. Using roller, roll from the bottom up, pressing down to make the filling stay in. Continue to roll completely and gently squeeze gimbap with roller to seal it tightly.