My passion with Korean started with the Korean movies. For several years I watched unbreakably almost all Korean series and Korean channels from cable tv. Then, I commenced to try some Korean food, and have found several Korean restaurants in Jakarta that became my family's favorite to dine for the weekend. Later on, I have tried Korean's dishes at home, and believe it or not, my family and I love it so much.

Friday, March 7, 2008


Serve 4
Preparation time: 30 minutes
Cooking time: 20 minutes

This highly nutritious Korean meal combines all the major food groups in a single delicious dish. Bibimbap is traditionally served in red-hot stone bowls that allow the ingredients to continue cooking right up until the time they reach the diner’s table, but a bit of stir-frying allow cooks to serve it in standard crockery without compromising on taste.

3 tbsp oil
300 g tenderloin beef, thinly sliced and marinade in soy sauce
4 cloves garlic, minced
2 tbsp fresh ginger, chopped
2 tsp soy sauce
2 carrots, cut into matchsticks
2 japanese cucumbers, cut into matchsticks
4 fresh shiitake mushrooms, trimmed discarded an cap sliced
150 bean sprouts. Tails trimmed
4 eggs
400 g cooked rice
4 tsp Korean hot bean paste (gochujang)

1. Heat 2 tbsp of oil in a wok over medium heat. Add the beef, garlic, ginger and soy sauce, and stir-fry for 3-5 minutes until the beef is browned. Remove from the heat and set aside.
2. Re-heat the oil in a pan over medium heat and stir-fry the carrot, cucumber and mushroom antil tender, 3-5 minutes. Remove and set aside.
3. Heat the remaining oil in a nonstick pan over medium-low heat and fry each egg, sunny-side up, until set, making sure the yolk remain soft (or to taste). Set aside.
4. Divide the rice into 4 serving bowls and top each with a fried egg. Place equal amounts of the stir-fried beef and vegetables around the egg in each bowl, and then top with a tsp of the hot bean paste. Diners should mix the rice, meat, vegetables and paste thoroughly before eating.

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