This classic Korean dish is full of different flavours! The term “bibim” means mixing various ingredients, while the “bap” noun refers to a bowl of rice. When it's time to mix up all those yummy ingredients in your bowl, your mouth will be watering for sure.
Place beef strips in a mixing bowl, along with 2 tbs soy sauce, 2 tbs sesame oil and 2 tsp Kimchi Club Garlic. Use hands to combine. Allow to marinade.
Heat olive oil in a large frying pan over medium heat. Add zucchini and flavour with salt and pepper. Cook for 2 – 3 minutes. Remove from pan. Repeat with carrot and capsicum.
Place beef into pan and season with salt and pepper. Cook for 3 – 5 minutes until thoroughly cooked.
In a serving bowl, add cooked rice, bulgogi and vegetables. Top with sauce and Kimchi Club Hot Kimchi.
Add shredded seaweed to taste and the yolk of one egg. Stir to combine and serve!
Wash spinach under cool running water. Place a large saucepan of water on high heat with a dash of salt.
Once boiling, add spinach for around 30 seconds until leaves turn bright green.
Remove spinach from saucepan and place in a bowl of ice water for 1 minute. Scoop out the leaves and place in a new bowl to sit.
Combine with Kimchi Club Garlic, sesame oil and salt and pepper.
In a small dish, add soy sauce, 2 tsp sesame oil and Kimchi Club condiments: 2 tsp Garlic, 1 tsp Ginger and 8 tsp Chilli. Stir to combine.
To prepare the rice, combine 1 cup of short-grain white rice, 1 cup brown rice, 1/2 cup of black rice and 1/2 cup of quinoa into a bowl, and soak for a half-hour or up to 2 hours. Rinse a couple of times with fresh water.
Pour them into a saucepan, combine 1/2 cup chia seed, and add 2 cups of water. Place on a cooktop with medium heat until it boils. Once it boils turn down to low heat for another 10 minutes.
After that turn the heat off and let it stand for another 10 minutes. Stir well especially from the bottom to make sure it doesn't get too sticky.
You can switch up the vegetables used in this dish. It's a great way to use up vegetables in the fridge. Try with bean sprouts, mushrooms or swap the zucchini for fresh cucumber!