Bibimbap (비빔밥) & Dolsot-bibimbap (돌솥비빔밥)

Summary by Krater

Maangchi demonstrates how to make traditional bibimbap along with its essential vegetable side dishes, including soybean sprouts, spinach, carrots, red bell pepper, zucchini, cucumber, bell flower root, and bracken fernbrake, plus seasoned raw beef yukhoe.

From the video

Answers: How do you make traditional Korean bibimbap?

• Bibimbap preparation
• Korean vegetable side dishes
• Yukhoe seasoned raw beef

Ingredients

• 12 oz soybean sprouts
• 4 cups water
• salt
• 1/2 pound spinach
• garlic
• sesame oil
• roasted sesame seeds
• carrot
• red bell pepper
• 1 zucchini
• cucumber
• green onion
• filet mignon beef
• soy sauce
• honey
• bell flower root
• bracken fernbrake
• sugar
• cooking oil
• rice
• egg
• gochujang

What it concludes

• Boil soybean sprouts over medium-high heat for 20 minutes without opening the lid to prevent a fishy smell.
• Cook individual bibimbap ingredients separately and briefly so that each vegetable retains its distinct color, texture, and taste.
• Serve bibimbap in a dolsot stone bowl to create a crispy rice layer called nurungji at the bottom.