Simple yet delicious! One-pan bibimbap recipe using yakiniku sauce that also makes the meat burnt

Hello. I am Ayumi Nakaganji, a chef.

Bibimbap, which is packed with vegetables, is one of the most popular Korean dishes.

This time, we will introduce a recipe for bean sprout rice, a familiar dish in Korea, and a simple bibimbap recipe based on it. "Bean sprout rice" is delicious as is, but it is even more delicious when used as a base for bibimbap!

1. A familiar dish in Korea! Mild-tasting "Bean sprout rice"

Bean sprout rice, known as "kongnamulbap" in Korean, may seem a little plain... but the beans are what make it so delicious and simple.

The crunchy texture of bean sprouts makes this rice more filling. It's also delicious sprinkled with salt, with Korean seaweed, or with minced meat on top. In Korea, it's also eaten with spicy sauce.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
White rice・・・1 cup
Bean sprouts・・・200g
Salt... a pinch

<How to make>

(1) Wash the rice and soak it for 30 minutes. Put the bean sprouts in water and let them crisp up. If you have time, remove the roots.

(2) Place the rice in a colander, drain thoroughly, and place in the inner pot of the rice cooker. Add slightly less than one cup of water (if using a pot, add 180ml of water). Add salt, place the drained bean sprouts on top of the rice, and cook as usual.

(3) Once cooked, mix thoroughly.

You can make this with regular bean sprouts, but since the flavor comes from the soybeans, we recommend making it with "bean sprouts." Bean sprouts have a unique odor, so be sure to wash them with water.

2: Recipe using bean sprouts: One-pan bibimbap with rice

Use bean sprout rice to make bibimbap.

This recipe is easy because you can serve the whole frying pan right on the table. By frying the rice in a frying pan, you can create a crispy crust like that of a hot stone, so you can enjoy it hot and reduce the amount of dishes to wash.

The seasoning is simple, just use yakiniku sauce. It's quite filling, but it's so delicious that you'll finish it before you know it.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Bean sprout rice...the entire amount made earlier (1 cup of rice)
Beef trimmings・・・150g
Carrot・・・1/2 (50g)
Chinese chives...1/3 bunch
Kimchi...appropriate amount
Egg yolk...1
Gochujang (if available) - to taste
Yakiniku sauce...3 tablespoons
Sesame oil...1 tablespoon (1 teaspoon + 2 teaspoons)
White sesame...a little

<How to make>

(1) Cut the beef into bite-sized pieces and rub in the yakiniku sauce. Slice the carrots into thin strips and cut the chives into 4cm pieces.

(2) Add 1 teaspoon of sesame oil to a 20cm frying pan and place over medium heat. When the frying pan is hot, add the beef with the sauce and stir fry. When it is about 80% cooked, add the carrots and stir fry. When the beef is completely cooked, add the chives and stir fry briefly. Turn off the heat when the chives are not completely cooked and transfer to a bowl.

(3) Spread the bean sprouts and rice in the frying pan (2) (no need to clean it). Place the ingredients and kimchi (2) on top, add 2 teaspoons of sesame oil around the edge of the frying pan, and cook over medium heat for 2 to 3 minutes until lightly browned.

Image: Ayumi Chuganji

(4) Sprinkle white sesame seeds on top, make a well in the center, and place the egg yolk on top.

The mild flavor of the beans permeates the rice, making it more delicious than if it were made with plain rice. Originally, bibimbap is made by seasoning each vegetable and mixing them together to enjoy, but by adding bean sprouts to the rice, it doesn't just taste like stir-fried meat and vegetables on top.

What did you think? This is a one-pan recipe that is recommended for the coming season when you want to build up your stamina and get through it. Please try making it. (Text by Ayumi Nakaganji)
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