Enjoy a flavorful and authentic bibimbap made easy at home with marinated ribeye and short ribs, seasoned vegetables, and a perfectly fried egg on a bed of steamed rice.
Ingredients extracted via AI
2 Šálka rice3 PL rice vinegar2.5 PL mirin3 PL dark soy sauce2 PL honey5 PL gochujang4 ČL sesame oil8 strúčik garlic5 ČL ginger450 g ribeye beef250 g boneless short ribs0.25 Šálka sweet soy sauce0.5 Šálka white distilled vinegar2 ks bay leaf1 ks shallot450 g baby king oyster mushroomsoil1 ks english cucumber (seedless)2 PL spicy chili saucelemon juice700 g carrot2 PL fish sauce1 PL gochugaru1 zväzok spinach2 Šálka mung bean sprouts3 PL vegetable oil1 ks egg
Procedure generated via AI
Rinse 2 cups of medium or short-grain unprocessed rice under running water, stirring gently and changing the water until it runs clear.
If using a rice cooker, transfer the rice to the cooker and add an equal amount of water (2 cups or 480 ml). Close and turn on the rice cooker.
In a medium bowl, mix together 3 tablespoons rice vinegar, 2½ tablespoons mirin, 2 teaspoons dark soy sauce, 1 tablespoon honey, 5 tablespoons gochujang, 2 teaspoons toasted sesame oil, 2 minced garlic cloves, and 2 teaspoons grated ginger. Stir until well combined.
Slice 450 g ribeye into quarters or as thinly as possible.
Slice 225 g boneless short ribs similarly thin.
In a bowl, combine the sliced meat with 4 very finely chopped garlic cloves, ¼ cup sweet soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, and 1 tablespoon honey. Mix thoroughly, cover, and marinate in the refrigerator for at least 20 minutes, preferably overnight.
For the mushroom marinade, combine ½ cup white distilled vinegar, ½ cup mirin, ½ cup soy sauce, 2 bay leaves, 5 lightly crushed whole garlic cloves, and half to a quarter of a shallot in a pot. Heat until the marinade is steaming but not boiling.
Slice 450 g baby king oyster mushrooms into approximately ¼-inch thick pieces.
Fry the mushrooms in oil heated to about 175°C (350°F) until they turn a deep golden brown and dry out slightly.
Place the fried mushrooms into the hot marinade and let them soak until the marinade cools. Store both mushrooms and marinade in the refrigerator.