Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, bibimbap style namul & crumbly ground meat over rice. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Bibimbap Style Namul & Crumbly Ground Meat over Rice is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Bibimbap Style Namul & Crumbly Ground Meat over Rice is something that I’ve loved my entire life.
It's an incredible dish to try out different varieties of Korean greens (namul). Namul can be made out of any vegetable, herb or green. Typically, the roots, leaves, stems, or sprouts are quickly blanched, squeezed, then seasoned with soy sauce and tossed with perilla oil. Healthy eating is nowadays a great deal more popular than it used to be and rightfully so.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook bibimbap style namul & crumbly ground meat over rice using 24 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Bibimbap Style Namul & Crumbly Ground Meat over Rice:
- Prepare servings Plain cooked rice
- Take Poached eggs
- Prepare Kimchi, optional
- Make ready 《Namul Ingredients》
- Make ready bag Bean sprouts
- Take Green pepper
- Take Carrot
- Take ◆Chicken soup stock granules
- Prepare ◆Soy sauce
- Take ◆Vinegar
- Make ready ◆Salt
- Make ready ◆Sesame oil
- Get ◆Ground sesame seeds (white)
- Prepare ◆Grated garlic or garlic powder
- Prepare 《Crumbly Ground Meat Ingredients》
- Make ready Mixed ground beef and pork
- Prepare ◎Water
- Prepare ◎Sugar
- Make ready ◎Soy sauce
- Prepare ◎Mirin
- Take ◎ ginger
- Get ◎ garlic
- Make ready ◎ Grated ginger & grated garlic
- Prepare ◎ Gochujang
BTW, just to clarify, the bean sprouts in this Korean Bean Sprouts recipe are Mung Bean Sprouts and NOT Soy Bean Sprouts which is called Kongnamul (콩나물). It is also part of other well-known main dishes in Korea, such as bibimbap (rice with mixed vegetables), chap chae (stir-fried noodles), and kimbap (rice and seaweed rolls). This Korean spinach dish side is easily customizable. If you want to use more or less of any of the ingredients, depending on your tastes, feel free to do so.
Instructions to make Bibimbap Style Namul & Crumbly Ground Meat over Rice:
- Rinse and drain the bean sprouts. Cut the green bell pepper and carrot into matchstick strips. The thinner the strips, the shorter the cooking time and the better the flavor will be absorbed.
- Place the vegetables from Step 1 into a heat-proof bowl. Cover with plastic wrap and microwave at 600W for 3 minutes. Check on it halfway through.
- After microwaving, place in a colander to drain the moisture.
- Transfer to a bowl and combine with the ◆ ingredients while still hot. This completes the namul.
- Place the ◎ ingredients into a pot. Bring it to a boil. Add the ground meat and mix well as it simmers on medium heat.
- Once the liquid evaporates and becomes 1/3 the original amount, add the gochujang. Simmer until there is barely any liquid left.
- Pile rice in a bowl and top with the namul, crumbly ground meat, poached egg, (and optional kimchi) and enjoy.
This Korean spinach dish side is easily customizable. If you want to use more or less of any of the ingredients, depending on your tastes, feel free to do so. Use this recipe to make arguably the best known Korean dish around the world: bibimbap. What makes this meal stand out? Not only is it a Korean classic, but it's also delicious, gorgeous on the plate, and easily tweaked for different palates and spice levels.
So that is going to wrap this up with this special food bibimbap style namul & crumbly ground meat over rice recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
