BIBIMBAP 1 pc. carrot, julienne zuchini, julienne beef giniling mushroom togue 1 pc. radish peeled, julienne bokchoy spinach, leaves only The following music was used for this media project: Music: Vincent In Paris by Justin Allan Arnold Free download: https://filmmusic.io/song/10687-vincent-in-paris License (CC BY 4.0): https://filmmusic.io/standard-license The following music was used for this media project: Music: Bossa Antigua by Kevin MacLeod Free download: https://filmmusic.io/song/3454-bossa-antigua License (CC BY 4.0): https://filmmusic.io/standard-license

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So today, let's cook something special, this is one of my favorite.

This is a Korean dish but a few weeks ago when we went to Japan, I tasted it again.

My gosh! It's so delicious and it's surprising because it's very simple to make.

It's very easy to make but when you mix it, it's super duper awesome.

So this is Bibimbap.

It's also delicious to mention that it's Bibimbap, right?

Bibimbap with fillings.

So first, I just put a lot of casserole here, I don't know what to put first.

Let's try the beef.

So I will pre-heat this.

I already have ground beef here and these are my Dalsot.

This is very important when you are gonna make Bibimbap.

This is also known as the Korean Stone Pot.

So you just heat it there for around 10 to 15 minutes.

You want to pre-heat it over your stove, on your stove top

or you may also put it inside the oven.

If you don't have this, you can use cast iron that you cook.

Our Le Creuset that is small.

It can be there but traditionally, they use this.

Actually, this is really for soup.

There is another one that is better, the mouth is wider.

It's really for Bibimbap but for today, let's be patient on what we have in front of us.

So I will just pre-heat that and I will also cook my beef.

Because on Bibimbap, there are no rules on what you're gonna put on top of the rice.

But today, I'm going to put beef, some vegetables, fried eggs, and kimchi.

So for my beef, I'm just going to season this with soy sauce.

This is just Japanese soy sauce and some black pepper.

I'll get black pepper here.

Let's just season that.

For that smoky flavor.

And then you just cook it like that.

So there, even if you just leave it there.

And I have a big pan here, I will just saute my vegetables here.

So I just put some oil.

And I have carrots here.

I will just put it like that.

Carrots on one side.

This is zucchini on one side.

Toge.

I just thought of the English of Toge.

It registered on me on date.

Bean sprouts.

So there, you put it there.

This is spinach.

Let's put it here on one side.

This is bok choy, if you want bok choy.

If you don't want bok choy, I respect you.

It's up to you.

I am not gonna put the hard part.

If you want to put the hard part, go ahead.

You may just put spinach, no problem.

Mushrooms.

You put it on the middle.

I have already cook the Japanese rice, by the way.

I also have here some Sinkamas.

It looks so healthy, right?

And then you may cover it.

Just to let the steam cook it.

And then your beef.

So there, you just want your beef to brown a bit.

The nice black pepper.

And you may also fry the egg.

Let's transfer the beef on there.

You don't want to overcook your vegetables, by the way.

Because our stone is also hot, I just seasoned it with salt.

And let's fry some eggs.

Olive oil.

Okay, I will turn off the fire already.

I don't want it to be overcooked, the egg.

I am tilting it a bit like this so that the egg is not too wide.

So that it's nice when we plate it.

So there, it's just that easy.

And then you may plate it with Bibimbap.

Okay, so there.

It seems like I may plate it already.

It's super easy, right?

I want my beef to be a bit more toasted.

And then I have here my Japanese rice.

So this is how simple it is, okay?

I am just looking for something that I can get.

Okay, something like this.

Because this is extremely hot.

And then let's get rice.

This is my Japanese rice.

You may put a bit of oil, just a bit.

On the bottom, just a bit.

That will help it to have crust and you hear that?

I will bring the lapel closer.

That's what you want to achieve, the sizzling.

And then let's assemble.

You put your veggies.

Okay.

Beef.

You may use a fancy cut of beef here, okay?

It's not required that it's ground.

Actually, the one that we ate, my god!

Wow!

You even put beef on the Bibimbap.

How fancy!

But for me, this one is also okay.

It doesn't need to be that fancy if you are also shocked by the beef, right?

And then of course, one of the most important is Gochujang.

It can't be that there's no Gochujang but before I put the Gochujang.

I will put it here already.

It's nice because there's also a secret Gochujang on the inside.

Before you put in your fried egg.

On top.

After your fried egg, you put some sesame seeds.

Sesame oil.

And the spoon that you will use to eat on that, you put Gochujang.

Okay.

Like that on the side.

So there it is, your Bibimbap.

Now, how am I gonna eat this?

Just like this.

Okay.

You mix it together.

And you see.

The pot is still hot.

If you want more Gochujang, go.

They say that this is already a complete meal.

So it's like when you are ordering on Korean restaurant, this is it already.

I am not content with this for a long time, I am still ordering Korean Fried Chicken.

Okay.

When it's already mixed, we can taste it already.

Oh! I forgot something.

You may also put Kimchi.

Actually, there should be Kimchi.

Let's chase it.

Because we poured a lot, my God!

I already forgot.

Okay.

We may taste it already.

My gosh!

My favorite.

Good.

But I want to add a bit more of this.

I want it to be more spicy.

It's like when I am asking for additional chili paste or Gochujang.

On Japanese restaurant, when I am ordering, you won't understand.

I said that it's more.

They gave me more, right?

You won't understand.

What they are giving to me is like their Chili Flakes

I prefer this for my Bibimbap.

It's hot.

It's so good.

And what I like about this, it stays hot because our Dolsot does the magic.

So what are you waiting for?

This is a must cook.

A must try on your next Korean party.

This is perfect even if you are having a Sanggyupsal party.

Put it on the side.

Your visitors would be envious.

And most of all, you would be envious of yourself.

I'm going to see-

It's still hot.

So there's a lot of spiciness.

I'm going to see you all soonest.

Thank you for watching!