Bibimbap with Broccoli and Daikon

My Korean friend gave me some  hund-made kimuche!  It tastes so fresh and delicious☆  I asked her for the recipe, and it sounds very simple.  Just need more ingredients than Japanese pickles.  I may try making different kinds of kimche at home sometime. 🙂

I made bibimbap with her kimche.

“Bibim” means “mix” in Korean, and as this name indicates this dish is eaten by mixing up all the ingredients.

There are basic ingredients to make bibimbap, but you can actually use any food.  I had broccoli and daikon in my fridge, so I added them to the bibimbap.  If you have some vegetables that have been sitting in the fridge and you want to use up, you can make bibimbap!

Adding bean shoots (as a standard ingredient) to bibimbap is my favorite, but I didn’t have bean shoot in the fridge.  If you are using bean shoot, refer my bean shoot, carrot and spring onion Namul recipe.

I used the leftover of hamburg , and made it chunky for the texture.  You can jut use minced beef for the recipe.  You can also use bulkogi for the topping of bibimbap.

<Bibimbap with broccoli and daikon> serves 2

beef:

• around 200g beef mince
• 1 tbs sesame oil
• 1/2 tsp minced garlic
• 1 tbs sugar
• 1 tsp soy sauce

• around 4 florets broccoli
• 1/2 tsp minced garlic
• 1 pinch salt

• around 10cm daikon radish
• 1 tbs sesame oil
• 1 tsp soy sauce

• around 6 tbs kimche
• 2 eggs
• 400g steamed rice
• gochujang (around 2 ~ 5 tbs)