Bibimbap

Ingredients

(Suggested number of servings: 5)

• 123 g (1/2 cup) lean beef
• 108 g (2 cup) spinach
• 105 g (1 cup) bean sprouts
• 22 g (10 pieces) dried shiitake mushrooms
• 108 g (1 whole) carrot
• 279 g (1 ½ cup) brown rice
• 30 ml (2 tablespoons) tomato or chili sauce
• 5 g (1 clove) garlic
• 30 ml (2 tablespoons) soy sauce
• 15 ml (1 tablespoon) sesame oil
• 5 ml (1 teaspoon) honey
• 15 ml (1 tablespoon) oil
• 4 pieces dried seaweed
• 265 g (5 whole) eggs
• A pinch of salt and pepper

Preparation

1. Wash the rice and cook in a rice cooker.
2. Mince the beef using a food processor.
3. Blanch the spinach and bean sprouts separately.
4. Peel the carrot and slice thinly.
5. Chop the garlic into small pieces.
6. Soften the mushrooms by soaking in hot water for 30 minutes.
7. Drain the water and remove the stems of the soaked mushrooms.
8. Slice the mushrooms into thin slices.

Let’s Cook

1. Marinate the beef with soy sauce, garlic, sesame oil, honey, pepper and salt in a bowl.
2. Set aside for 30 minutes.
3. Stir- fry the beef with a little oil until cooked and set aside.
4. Repeat step 3 with mushrooms.
5. Fry the eggs, sunny side up style, 1 at a time.
6. Put the rice into a bowl and using a food tong, arrange the meat, assorted vegetables, mushrooms and seaweed around the rice with an egg in the centre.
7. Pour some soy sauce and tomato or chili sauce on top of the rice.
8. Serve warm.

Nutrient content per serving:

Recipes courtesy of “Junior Chef Cookbook, Vol 1: Let’s Play Healthy Cooking” by Nutrition Society of Malaysia. To purchase this recipe book which includes 35 recipes, please email to: [email protected]

An educational collaboration with Nutrition Society of Malaysia.