Tacohuaco

Bibimbap

Dairy freeNo refined sugar

60 min

Korean
cuisine
Klatzlandian
cuisine
LunchSpicy

Our bibimbap recipe is a bit different that the traditional Korean bibimbap. We put a lot more vegetables, and we also rarely cook them separately — too much trouble. And if you’re supposed to mix everything (bibimbap means “mixed rice”) — what’s the point?

This is a big diversion from the traditional bibimbap: the traditional bibimbap is drier with a distinct taste of each ingredient, our version is juicy, with a more blended taste and full of vegetables.

You could use any fillings you like or available. These are the ones that are easy to get and cook, but still taste great.

Ingredients

Yields 3 portions

For the meat

  1. 150 g of ground beef
  2. 150 g of ground pork
  3. 1 red onion
  4. 3 cloves of garlic
  5. kimchi paste
  6. 3 tablespoons of water
    hot
  7. soy sauce
  8. olive oil
  9. salt

For the fillings

  1. 2 carrots
  2. 1 zucchini
  3. 1 green bell pepper
  4. 2 handfuls of green beans
  5. 2 handfuls of sugar peas
  6. spicy quick-pickled cucumbers or normal pickled cucumbers
  7. kimchi
  8. olive oil

For serving

  1. 3 portions of cooked rice
  2. 3 eggs
  3. soy sauce
  4. sesame seeds

Warnings

  1. Kimchi could be non-vegan: if not labeled as vegan, it may contain fish sauce.
  2. Soy sauce is likely not gluten-free and contains wheat.

You will need

  1. 500 ml container with a tight-fitting lid

Directions

To make the meat

  1. Prepare the vegetables.
    Onion: peel, halve and cut into thin slices.
    Garlic: peel, cut into very thin slices.
  2. Dilute the kimchi paste in hot water (the amount of kimchi paste depends on the desired level of spiciness).
  3. In a skillet on medium heat, sautĂŠ the onion for about 5–10 minutes with olive oil.
  4. Add the garlic, and cook for 3–5 minutes.
  5. Add the meat to the skillet, increase the heat, and cook until there are no pink spots in the meat, stirring continuously and breaking bigger clumps using a wooden spatula.
  6. Pour the diluted kimchi paste into the skillet, sprinkle soy sauce over, reduce the heat, and cook for another 5–10 minutes.

To make the fillings

  1. Prepare the vegetables. Carrot: peel and cut into thick matchsticks. Zucchini: cut it into 1/4 cm half-moons. Green beans: trim ends, and halve. Sugar peas: nothing. Bell pepper: remove the root, and cut into 1/4 cm strips.
  2. In a large skillet, fry with a bit of olive oil until softened and browned a bit. Add vegetables one kind at a time, starting with the hard ones. (Green beans, carrots, zucchini, sugar peas, etc.)
  3. Season with a bit of salt, and thoroughly stir.

To serve

  1. Fry the eggs sunny side up.
  2. Slice pickled cucumbers diagonally (to make large, thin ovals).
  3. Coarsely chop the kimchi.
  4. Put the rice on the bottom of a large, deep plate. Layer the meat on top of the rice with all its juice. Put all the fillings over the meat: vegetables, pickled cucumbers, kimchi. Place the fried egg in the middle. Sprinkle with freshly ground sesame seeds.
  5. Serve. Mix everything before eating.

Notes & tips

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.
Explore ingredients

Ingredients explorer

NameKindSeasonContains
BeanVegan
BeefMeat
Bell pepperVegan
CarrotVegan
CucumberVegan
June
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September
CucumberVegan
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EggVegetarian
GarlicVegan
KimchiVegan
Kimchi pasteMeatGluten
Olive oilVegan
Olive oilVegan
OnionVegan
PeaVegan
PorkMeat
RiceVegan
SaltVegan
Sesame seedsVegan
Soy sauceVeganGluten
Soy sauceVeganGluten
WaterVegan
ZucchiniVegan
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