Recipes

An Easy Halal Bibimbap Recipe For A Yummy & Satisfying Meal

Comfort foods are best eaten when you’re all snuggled up at home on a rainy day. And when your appetite calls for Korean food during these times, bibimbap is the answer to those cravings. Consisting of rice, mixed vegetables, an egg and sometimes meat, it’s an easy meal to whip up at home! The other great thing about it is that there are endless variations to the dish. So you’re free to swap, add and change up the ingredients to your liking and with whatever else you find in your refrigerator. If you’re a first-timer who’s new to making the dish, then this halal bibimbap recipe will be a helpful guide for you 😊 Ingredients (serves 2) Main

1 cup of rice
3 cups mixed vegetables (finely shredded carrots, cucumbers, spinach)
1 cup bean sprouts
2 stalks green onion, sliced at an angle
2 cloves minced garlic
2 eggs

For the meat

¼ cup minced beef or any other meat
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sugar
¼ tsp minced garlic

Optional

2-4 tbsp Gochujang sauce
Kimchi
Toasted sesame seeds

Directions

Combine minced beef, soy sauce, sesame oil, sugar, minced garlic in a bowl and let it marinade for about 30 minutes.
In a large pan, pour some cooking oil and cook the meat over medium-high heat for 3 to 5 minutes until thoroughly cooked. Plate it and set aside while you prepare the other ingredients.
Using the same wok, add vegetables one at a time and cook in batches until lightly browned for 1 to 2 minutes. Season each of them with some minced garlic as you go and add more oil to the pan as needed. Doing this will allow you to arrange your vegetables separately over the rice for visual effect.
Arrange the cooked vegetables into neat, individual piles and cover gently to keep warm until ready to serve.
Heat the same pan over medium-high heat and once hot, add some oil. Carefully crack eggs into it and cover briefly with a lid to steam for 1 minute. Remove the lid and continue cooking until the whites are cooked, leaving the yolks runny. Turn off the heat and set aside.
Start assembling your dish with a scoop of rice in a bowl. Top it with portions of cooked vegetables and finally, place an egg in the centre.
Serve with 1 to 2 tbsp Gochujang (optional but highly recommended!), mix everything together and enjoy!

Notes:

Leftovers can be stored in the fridge for up to 2 days and reheated on the stovetop over medium-high heat as a stir fry.
Enjoy a side of kimchi with your bibimbap to bulk up your meal even more.