Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, bibimbap style namul & crumbly ground meat over rice. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really 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 well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Bibimbap Style Namul & Crumbly Ground Meat over Rice is something which I have loved my entire life.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Bibimbap Style Namul & Crumbly Ground Meat over Rice:
- Take 4 servings Plain cooked rice
- Get 4 Poached eggs
- Prepare Kimchi, optional
- Get 《Namul Ingredients》
- Prepare 1 bag Bean sprouts
- Get 2 Green pepper
- Make ready 5 cm Carrot
- Get 1 tsp ◆Chicken soup stock granules
- Get 1 tsp ◆Soy sauce
- Get 2 tsp ◆Vinegar
- Take 1 dash ◆Salt
- Make ready 1 tbsp ◆Sesame oil
- Take 2 tbsp ◆Ground sesame seeds (white)
- Get 1 dash ◆Grated garlic or garlic powder
- Take 《Crumbly Ground Meat Ingredients》
- Get 200 grams Mixed ground beef and pork
- Make ready 100 ml ◎Water
- Prepare 2 tbsp ◎Sugar
- Make ready 1 1/2 tbsp ◎Soy sauce
- Take 1 tbsp ◎Mirin
- Take 1/2 piece ◎ ginger
- Prepare 1/2 clove ◎ garlic
- Get to taste ◎ Grated ginger & grated garlic
- Get 2 tsp ◎ Gochujang
Namul is essential a catch-all term for vegetables prepared as a side dish (called a banchan), but which in the case of bibimbap, take center stage, the primary ingredient, aside from rice, in the rice bowl, with meat as more of a grace note than the main event. Today's recipe is bibimbap, a super-popular Korean dish you might have heard about already! It's made of a bowl of rice, sautéed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회). Bibim (비빔) translates as "mixed," and bap (밥) means "cooked rice," so bibimbap literally means.
Steps 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.
Bibimbap is a traditional Korean rice dish that is served topped with meat and assorted vegetables then mixed with a spicy gochujang sauce. The combination of spicy, savory and slightly sweet flavors with a variety of textures that come from different vegetables and meat makes this one of the most popular Korean dish all over the world. Sigeumchi namul is also highly common in bibimbap. Although the cooking time and seasonings vary, making namul dishes with green leafy vegetables usually involves blanching the vegetables and squeezing out the water content, followed by seasoning with a few basic ingredients. Use this recipe to make arguably the best known Korean dish around the world: bibimbap.
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