BIBIMBAP + CLIP
Make a colourful bowl at home
Jeonju-inspired bibimbap for two · 1 min 53 sec · English narration by Grady.
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Original AI-generated food illustrations and AI narration. This is an illustrated cooking guide, not live cooking footage. Quantities are our home adaptation, not measurements stated in the reference video. Cook the egg until its white and yolk are set; the illustration is a serving suggestion.
Ingredients for two
- Cooked rice 300 g; sliced beef 150 g; 2 eggs
- Bean sprouts 100 g; spinach 100 g
- Half a carrot; 4 shiitake mushrooms
- Yellow mung-bean jelly (hwangpomuk), optional
- Cooking oil and salt, as needed
Beef seasoning: soy sauce 1 tbsp; sesame oil, sugar and minced garlic 1 tsp each.
Sauce: gochujang 2 tbsp; water 1 tbsp; sugar and sesame oil 1 tsp each.
1 tbsp = 15 ml; 1 tsp = 5 ml. Contains soy, sesame and egg; sauces may contain wheat. Check ingredient labels.
Read the cooking steps
- Season the beef and keep it chilled. Mix the sauce separately.
- Boil sprouts until cooked. Blanch spinach, cool and squeeze out water. Season each separately with a little salt and sesame oil.
- Slice carrot and mushrooms. Stir-fry separately in a little oil until tender.
- Cook the beef thoroughly. Use clean utensils for cooked food. Cook eggs until whites and yolks are set.
- Divide warm rice between two bowls. Arrange vegetables, mushrooms, beef, optional jelly and eggs.
- For a crispy base, lightly oil a suitable heavy pan; add cooked rice and toppings and heat gently. Use oven gloves.
- Add sauce gradually, mix with a spoon and serve immediately.