How to make Bibimbap (Korean rice bowl) 〜ビビンバ〜 | easy Japanese home cooking recipe

welcome to Tai's kitchen today I'm going to show you how to make BB ba so the previous video I made of namu was very well received after making this namu I just had a really urge to make this BBA and yes this is not a Japanese food it's definitely a Korean food but this is something we quite often eat in Japan mostly not at homes but in restaurants in Japan we have a lot of Korean restaurants Korean food is also so delicious and yes this is a Japanese cooking channel but I've already made kimchi and some dishes with kimchi and previously with namu so this is also not big a stretch so I just wanted to show you this recipe as well this recipe is originally is with beef but if you're a vegetarian or vegan you can definitely make this with tofu strips then you can easily make this vegetarian or vegan it does take a little bit more steps but it's really delicious and it's definitely worth effort so I really hope you give this a try yourself then let's get [Music] started here are the ingredients for making beban B today I have different gten vegetables but you don't necessarily have to all them today I have carrots zucchini bell pepper bean sprout and spinach and then for the meat I have a strip of beef you can use pretty much any kind of cuts and then also ginger garlic an egg and for the seasoning I have salt sugar soy sauce sesame oil roasted sesame seeds here I also have K Jan this is sweet chili pepper paste they look like this and for this recipe it's also very important to have this but if you don't have it I'll show you at the end alternative to make this and of course sticky rice then let's get into it so as the very first thing let's prepare the rice I've already made a video of how to cook Japanese rice properly so if you to see more detail information on that please watch this so in a pot I'm going to put a cup of rice just a bit of water and I'm going to mix this with my hands I'm going to put some water and then rub it like this for about 10 to 20 seconds or so and then here I'm going to put 1.2 or one 1/5 water and then we're going to let it sit like this for at least half an hour in the summer or about an hour in the winter as the rice is being soaked in the water let's prepare all the vegetables so start with the paprika and get the inside out and then this I'm just going to cut into strips just like this just like that and then next carrot then we're going to slice this diagonally just like this and then with these strips I'm going to lay it flat like this then I'm going to cut it from the end then you have about the equal length strips like this and just like that and also for the zucchini I'm going to do the same thing top and bottom off I also lay it flat like this I'm going to cut it from the end then these three ingredients are finished cut up so the next step I'm going to Salt them very lightly and let them sweat and get the water out just about 4 teaspoon each and then just going of light it mix it up then next with the carrot and also with zucchini and I'm going to let it to the side for about 10 to 15 minutes or so and let the water come out as the next thing we're going to grade the garlic in the ginger so Ginger I probably just need half of this cut off the dry part and scirp off the skin then we're going to grade this using a grater just like that then next for the garlic I'm going to use four cloves and one clove for the marinade sauce of the meat and then just about half clove for each each of the vegetable Nam I'm going to grade this using a grater just like that for the marinade sauce and for the rest for the namu just like that as the next I'm going to grade the roasted sesame seeds this is a Japanese style mottar you have something like this is great if not you can use other motor or you can also use a food processor or if you're lazy you don't necessarily have to do this but just kind of enhance the flavor of the sesame seeds so just like that we're going to use this for all the N so as the last thing to prepare let's cut up the beef then I'm just going to cut this into small strips and just like that as the next thing let's make the marinade sauce for the beef so in a bowl I'm going to put the minced garlic and ginger and here about tablespoon of soy sauce and also about teaspoon of sugar and then put the cut up beef meat in here and then I'm just going to mix it up then once it's got mixed I'm going to put in here the sesame oil just about 2 teaspoon or so then this is on for that I'm going to let it sit and marinate for about 10 to 15 minutes or so as the next thing I'm going to boil the spinach and the bean sprouts so then we're going to start with the spinach you definitely don't want to boil this too much you just need a very light dip so I'm going to put this here just very light dip like this once it's been soaked in the water like this then this is finished you want to get it out right away and you want to put this on a big plate like this and then spread it out and let it cool like this for about 5 minutes or so and then just to be energy efficient I'm going to use the same water for boiling bean sprouts so for the bean sprouts you also don't want the cook this that long but definitely a little bit longer than the spinach so what you want to do is let it come to boil again and then cook for about another 30 seconds or so then this is done turn it off then just like the spinach I'm going to put this on a big plate like this then I'm going to leave it to the side for 5 minutes or so and let this cool so after a couple minutes the spinach and the bean sprouts are cooled down then let's make num with these so first with the spinach so this contains still a little bit water so I'm going to squeeze out the water then we're going to cut this into smaller pieces then here just about half clove of ground garlic about a teaspoon of soy sauce also about teaspoon of ground sesame seeds then about 1 to 2 teaspoon of sesame oil then we're going to just mix these up then that's done for that next with the bean sprouts also about half clove worth of ground garlic also 1 teaspoon of soy sauce ground sesame seeds and also sesame oil then mix these up then that's also done for that and with that two types of n are finished so as the next thing let's make the other num so as you can see the water has come out so what you want to do is you want to squeeze out a little bit more just like that then also for the carrots then we're going to fry the so on a frying pan I'm going to turn the heat to medium then here I'm going to put about 2 teaspoon of sesame oil before it gets heated I'm going to put in about half clove worth of garlic so once it's got heat up so here I'm going to put in all the paika so with this you don't really want to cook it too much just slightly sauté for couple minutes is enough so after a couple minutes of frying like this then I'm going to also put in the ground sesame seeds mix it up then that's also down for that then we're going to quickly wash this then we're going to repeat the same process for carrot and also zucchini so 2 tbspoon of sesame oil ground garlic put in the carrot I'm going to fry this very lightly like this for a couple minutes so also after a couple minutes are frying I'm going to put in the sesame seeds as well mix this up and this carrot now going is also finished then I'm going to quickly wash this again then the same thing with the zucchini so about 2 tpon sesame oil ground garlic and put in the zucchini so I put in here the sesame seeds then that's also done for that then with that all five Nar are finished then finally cook the rice so now as you can see the rice is soaked up the water so I'm turn heat to high and bring this to boil so once this come to a boil I'm going to very quickly Stir It Up then I'm going to turn it to simmer then cook like this in simmer for 10 minutes so then the cooking part is finished going to turn it off then we going to let this sit and let it Steam on its own heat for another 10 minutes as we're waiting for the rice let's cook the meat so in a frying pan I'm going to turn the heat to high and heat up the frying pan here I'm going to put in about 1 to 2 teaspoon of sesame oil so it's got warm I'm going to put in the meat so as this is cooked through then this is done I'm going to quickly wash the pan then as the very last thing let's cook the egg and sunny side up a little bit of frying oil put a tiny little bit of water on the this now let's steam a little bit to just quickly cook the right part so once the white part has been cooked this is good then that's not for that so with that all the ingredients are finished let's put everything together I'm going to put the rice so I'm just going to mix it a little bit very lightly then over this I'm going to put all the ingredients first all the number and of course the meat then on this I'm going to put the kotan how much you want right here in the middle like this then over there the egg so just like that this looks so amazing the that's [Music] each okay then let's eat so as the name itself be so we got to mix this up so cut up the yolk and under that is this culture jum just going to mix it up like this and in Korea they eat using a spoon like this so I'm going to do that so with all the ingredients Yas M oh this is so good oh this is so very delicious all these different kind of vegetables just giv up the flavor and the meat is really good marinated and this spicy kotan sauce is just really putting everything together and depending on what you eat you can kind of enjoy a different mix of flavor the spinach has a little bit of bitterness to it and the bell peppers is really sweet and this bean sprout has got very subtle flavor to it and also for any Korean dish you definitely need a kimchi to it the recipe I looked kimchi mixed already in this or just to the side so today I'm just have it to the side but you can also mix this in here as well with Kim cheese like K also adds another layer to the flavor also very good oh that was so totally Savory oh that was so totally satisfying so as you saw making this big meima making itself is not that complicated you do have to make different kind of namuru but you don't have to make all these different kind of namu you can just make two or three of them and then also when you make them you can make a big batch these n you can put in the fridge and save it for a couple days and this is definitely worth the effort and this is one of my favorite Kine dish so I really hope you give this a try yourself and put it in your repertoire if you did enjoy this video I love you if you get the like button for me and if you have any questions requests or any feedbacks please feel free or anything in the comments below otherwise I look forward to see you in the next video bye so like I said I'm going to show you how to make alternative sauce for kachan when you don't have it I have soy sauce miso sugar and Korean Chili Peppers then optional are oyster sauce and garlic so I'm going to first grade the garlic today I'll just need about half a clove and to that just about tablespoon of Misa paste about a teaspoon of soy sauce also about teaspoon of sugar and also about teaspoon of oyster sauce and at the end depending on how spicy you wanted half to one or two teaspoon of clean Chili Peppers and we're just going to mix this up so just like that this sauce is finished [Music]