Full of crunchy sauteed vegetables, savoury minced beef and spicy red bibimbap paste, this signature Korean dish is your one stop source for an exciting assortment of colors, flavours and textures!
Preparing the toppings might seem like a complicated and tedious process but it’s actually simpler than you think. Just by adding sesame oil and garlic to the meat and vegetables instantly gives them that aromatic rich nutty flavour.
What better way to spend more time savouring all that rich flavours with gourmet rinse free rice. Thanks to their special buffing technology, the outer wax layer is gently removed, giving the grains its smooth texture while retaining its nutrients. Kinmemai Better Brown Rice is a healthier alternative to the usual white rice, packed with fibre and vitamins, it also helps to cut down cooking time!
There are countless of variations of this dish but one thing that never changes is that thick red condiment, bringing about its distinct spicy yet sweet umami taste to the whole dish. With readily available ingredients and some simple cooking, it’s a healthy and fun way to give a new life to those bits of leftovers in the fridge while keeping your tummies happy.

To find out more, go to the following places:
Facebook: https://www.facebook.com/kinmemairice
Instagram: https://www.instagram.com/kinmemairice
Website: http://www.kinmemai.com

#themeatmensg #simple #delicious #kinmemai #betterrice #koreanrecipe

Ingredients

Steps

1

Cook 300g Kinmemai better brown rice as per cooking instruction with 450ml water. For Kinmemai better brown rice you can choose not to wash the rice. Once cooked, loosen and set aside.

Mark as completed

2

Marinate 200g minced beef with 1 tbsp soya sauce, 1 tsp sugar, 2 tsp sesame oil, 2 tsp rice wine, 1 tbsp chopped spring onions, 1 tsp minced garlic and ½ tsp roasted sesame seeds for 30 minutes.

Mark as completed

3

Bring a pot of water to boil and add ½ tsp salt.

Mark as completed

4

Blanch 100g soya bean sprouts for 2 minutes. Transfer to an ice bath to stop cooking. Drain and season with 1 tsp sesame oil, ½ tsp minced garlic and ¼ tsp toasted sesame seeds. Season with salt and pepper to taste.

Mark as completed

5

Blanch 100g spinach for 30 seconds. Transfer to an ice bath to stop cooking. Drain and toss dry. Cut into 5cm lengths. Season with ½ tsp sesame oil, 1 tsp spring onion, ½ tsp minced garlic and ¼ tsp toasted sesame seeds. Season with salt and pepper to taste.

Mark as completed

6

Heat 2 tbsp oil on medium heat. Saute 200g sliced shiitake mushroom until cooked. Season with salt and pepper to taste.

Mark as completed

7

Heat 1 tbsp oil on medium heat. Stir fry marinated minced beef until cooked and set aside.

Mark as completed

8

In a bowl, mix 2 tbsp Gohchujang, 1 tbsp sesame oil, 1 tsp sugar, 1 tbsp water, 1 tbsp roasted sesame seeds, 1 tsp rice vinegar and 2 cloves minced garlic. Set aside.

Mark as completed

9

Fry 2 eggs sunny side up.

Mark as completed

10

Heat a stone bowl on medium heat until very hot.

Mark as completed

11

Pour in 1 tbsp sesame oil and add cook rice and stir fry until it sizzles.

Mark as completed

12

Remove stone bowl from heat.

Mark as completed

13

Arrange seasoned spinach, sauted mushrooms, carrots strips, season bean sprouts, Japanese cucumber strips, zucchini strips, kimchi and stir fry minced beef on top

Mark as completed