Bibimbap (Korean Stone Pot Rice Bowl)
- 31 - 60 Minutes
- 500g Tilda Premium USA Long Grain Rice
- 30g each bean sprouts, carrot, cucumber and shitake mushroom, shredded
- 50g spinach
- 50g beef, sliced
- 3 tbsp concentrated Korean broth
- 2 tbsp sesame oil
- 2 tsp sesame seed to serve
Cook rice following the instructions on the bag.
Stir fry the carrots, with a bit of salt and sesame oil, until soft.
Season the cucumber with a bit of salt and sesame oil and mix well.
Cook bean sprouts in boiling water for a minute. Drain well and mix with a bit of salt and sesame oil.
Stir fry the shitake mushrooms with soy sauce for 1-2 minutes, set aside
Stir fry the spinach with a bit of salt until soft, set aside
Fry egg until half done, and then set aside
Stir fry the beef in medium heat with Korean broth and 2 tbsp of water until sauce thickened.
Coat the stone pot with sesame oil, add rice and heat pot on low heat for 3-4 minutes. Then cover the rice with all the ingredients and cook until rice at the bottom of the pot is nicely browned without the lid.