Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, bibimbap style namul & crumbly ground meat over rice. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
It's an incredible dish to try out different varieties of Korean greens (namul). Namul can be made out of any vegetable, herb or green. Typically, the roots, leaves, stems, or sprouts are quickly blanched, squeezed, then seasoned with soy sauce and tossed with perilla oil.
Bibimbap Style Namul & Crumbly Ground Meat over Rice is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Bibimbap Style Namul & Crumbly Ground Meat over Rice is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook bibimbap style namul & crumbly ground meat over rice using 24 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Bibimbap Style Namul & Crumbly Ground Meat over Rice:
- Take 4 servings Plain cooked rice
- Get 4 Poached eggs
- Get Kimchi, optional
- Take 《Namul Ingredients》
- Take 1 bag Bean sprouts
- Take 2 Green pepper
- Prepare 5 cm Carrot
- Take 1 tsp ◆Chicken soup stock granules
- Prepare 1 tsp ◆Soy sauce
- Prepare 2 tsp ◆Vinegar
- Make ready 1 dash ◆Salt
- Get 1 tbsp ◆Sesame oil
- Prepare 2 tbsp ◆Ground sesame seeds (white)
- Take 1 dash ◆Grated garlic or garlic powder
- Get 《Crumbly Ground Meat Ingredients》
- Make ready 200 grams Mixed ground beef and pork
- Prepare 100 ml ◎Water
- Make ready 2 tbsp ◎Sugar
- Prepare 1 1/2 tbsp ◎Soy sauce
- Make ready 1 tbsp ◎Mirin
- Get 1/2 piece ◎ ginger
- Make ready 1/2 clove ◎ garlic
- Prepare to taste ◎ Grated ginger & grated garlic
- Get 2 tsp ◎ Gochujang
Slice the beef into thin strips. I personally prefer to use sirloin steak but any tender cut would be suitable. To prepare the marinade for the beef, mix the dark soy sauce, crushed garlic, sesame oil, rice wine, spring onions, salt and pepper in a bowl. This recipe seems long because I wanted to show you the typical toppings that go into an authentic bibimbap recipe.
Instructions to make Bibimbap Style Namul & Crumbly Ground Meat over Rice:
- Rinse and drain the bean sprouts. Cut the green bell pepper and carrot into matchstick strips. The thinner the strips, the shorter the cooking time and the better the flavor will be absorbed.
- Place the vegetables from Step 1 into a heat-proof bowl. Cover with plastic wrap and microwave at 600W for 3 minutes. Check on it halfway through.
- After microwaving, place in a colander to drain the moisture.
- Transfer to a bowl and combine with the ◆ ingredients while still hot. This completes the namul.
- Place the ◎ ingredients into a pot. Bring it to a boil. Add the ground meat and mix well as it simmers on medium heat.
- Once the liquid evaporates and becomes 1/3 the original amount, add the gochujang. Simmer until there is barely any liquid left.
- Pile rice in a bowl and top with the namul, crumbly ground meat, poached egg, (and optional kimchi) and enjoy.
However, the recipe actually is a collection of several basic side dish (banchan) recipes that are very simple to make. As I mentioned in my sigeumchi namul post, n amul is the general term that refers to a seasoned vegetable side dish. An infinite number of farm-grown or wild vegetables are used to make nauml dishes in Korea. One of my favorites, which can easily be found here in America, is watercress. Bibimbap (비빔밥) is probably one of the most well-known and beloved Korean dishes to many people.
So that is going to wrap this up for this special food bibimbap style namul & crumbly ground meat over rice recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
