• Capital: Seoul
• Population: about 51 million
• Area: 100 210 km²
• Currency: South Korean won

For my South Korean recipe I made Bibimbap. Bibimbap is a fried rice topped with all sorts of toppings. I made mine with a few toppings but you can find way more stuff that can be put on there if you do some research on the internet, It can be prepared with any sort of meat and is usually topped with a sunny side up egg.

Bibimbap

Ingredients:

For the spinach:

• 1 bag baby spinach
• 2 tablespoons soy sauce
• 1 teaspoon korean pepper flakes
• 1 clove garlic

For the carrots:

• 1 tablespoon sesame oil
• 2 carrots
• 1 clove garlic
• 1 tablepsoon sesame seeds

For the mushrooms:

• 1 cup shitake mushrooms
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce

For the marinated beef:

• 1 pound beef rib eye steak
• 1/2 cup soy sauce
• 1 asian pear
• 2 inch ginger
• 2 cloves garlic
• 2 scallions
• 1 tablespoon brown sugar

For the sauce:

• 2 tablespoons gochujang
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 tablespoon water
• 1 tablespoon sesame seeds
• 1 tablespoon rice vinegar
• 1 clove garlic

For the plating:

• 300g long grain rice
• 2 tablespoons sesame oil
• 2 eggs
• 1/4 cucumber
• 1 cup kimchi

Directions:

Start by preparing all the ingredients. Cook the rice as instructed on the package and let it cool, once cool set it in the fridge until you need it. Thinly slice the beef. Slice the shitake, and the scallion. Cut the carrots in matchstick size pieces. Roughly cut the asian pear. Slice the cucumber. Chop the garlic. Measure all the ingredients. You need to be ready too cook everything once you start plus it’s way easier to get the prep work out of the way all at the same time.

Start with the meat marinade. Put all the ingredients except for the marinated beef except the meat and the scallions in a blender and blend until smooth. Put the meat in a bowl and add the marinating liquid and the scallions. Cover and reserve for at least 30 minutes up to 3 hours.

Mix all the ingredients for the sauce together and set aside.

In a wok, on medium high heat, add the spinach, soy sauce, pepper flakes and thinly chopped garlic. Cook stirring until all the spinach are wilted. Set aside and rinse the wok.

Now for the carrots, in the same wok, on medium high heat, heat the sesame oil. Add the carrots, sesame seeds and chopped garlic. Cook for 5 minutes. Set aside and rinse the wok once more.

For the mushrooms, add the mushrooms, the soy sauce and the brown sugar to the wok on medium high heat and cook for about 5 minutes or until the mushrooms are nicely glazed with the soy sauce/sugar sauce. Set aside and rinse the wok.

Put the wok back on the fire on high heat and add the meat slice to it (try to pick them out of the marinade as best as you can). Heat the meat for 1 minute on each side. As the meat is thinly sliced it should be enough for it to be cooked through. Set the meat aside and rinse the wok once more.

In a small pan, heat some sesame oil, and fry the eggs. Make sure the yellow part of the eggs stays liquid. In the meantime, in the wok on high heat, heat the sesame oil and add the rice. Add 2-3 tablespoons of the sauce to the rice and fry the rice for about 5 minutes or until some of the rice has become slightly browned.

Divide the rice in 2 plates, top the plates with the carrots, mushrooms, spinach, cucumber slices, kimchi, 1 egg and meat. Serve with the rest of the sauce on the side.

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