Yukhoe-bibimbap, Beef Tartare Bibimbap, 生牛肉拌饭, 生牛肉拌飯, ユッケビビンバ, 육회비빔밥 Leave a comment

This is a bowl of rice topped with seasonal namul (salad) and fresh yukhoe (chopped raw beef) and served with seasoning. Lean fresh rump or eye of round is the preferred cut for this dish.

焖得软硬适度的米饭上面放一些时令野菜和新鲜的生拌牛肉,再加入调味酱油拌着吃。生拌牛肉选材要新鲜,最好是精瘦的牛臀肉或臀尖肉。

燜得軟硬適中的米飯上面放新鮮的生拌牛肉和時令野菜,再加入調味醬拌著吃。

ほどよく炊いたご飯の上に、旬の山菜と新鮮なユッケ(肉の刺身)を和えてのせ、ヤンニョムカンジャン(薬味醤油)を入れて混ぜて食べる。ユッケは新鮮なもので脂が少ない臀部や外もも肉を使うのが良い。

Ingredients (serve 4)
4 cups cooked rice (2 lb, 920g), 6 oz (180g) beef (sirloin, loin), ½ Korean pear, 4 garlic cloves, 4 egg yolks, 2 oz (60g) seasoned spinach, 2 oz (60g) seasoned mung bean jelly, 2 oz (60g) seasoned pyogo (shiitake) mushrooms

– Marinade for beef ½ teaspoon salt, 1 teaspoon sugar, 1 teaspoon minced green onion, ⅓ teaspoon minced garlic, ½ teaspoon toasted sesame seed, crushed, 1 tablespoon sesame oil
– Seasoning 2 tablespoons soy sauce (or gochu-jang), 1 teaspoon gochut-garu (red chili pepper powder), 1 teaspoon minced green onion, ⅓ teaspoon minced garlic, 1 tablespoon sesame oil, 1 teaspoon toasted sesame seeds, crushed

Preparation
1. Remove any fats and tendon from the beef. Cut into thin julienne.
2. In a small bowl, combine all the ingredients of marinade for beef and add the beef and mix well. In a small bowl, combine all the ingredients of seasoning and mix well.
3. Wash and peel the Korean pear. Cut the pear into thin julienne and keep in sugar water. Slice the garlic cloves.
4. Prepare seasoned vegetables.

Cooking
1. Place a scoop of cooked rice in the individual bowl and arrange the seasoned vegetables in clusters side by side in harmonious contrast colors over the rice.
2. Place the julienned pear and sliced garlic on the vegetables. Place the marinated beef on the center over the pear and garlic. Place egg yolk on top.
3. Serve with the seasoning.

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