Russian-style Bibimbap

Ingredients

While the original Bibimbap is typically served with a spicy gochujang sauce, this Russian-style adaptation incorporates the flavors of borscht, a classic Russian beet soup. The gochujang sauce is replaced with a tangy beet dressing, adding a distinctive Russian twist to the dish. Additionally, traditional Korean vegetables are substituted with Russian vegetables like cabbage and carrots, giving the Bibimbap a unique Russian flair. We alse have the original recipe for Bibimbap, so you can check it out.

• 2 cups (470ml) cooked rice 2 cups (470ml) cooked rice
• 200g beef, thinly sliced 200g beef, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup (150g) shredded cabbage 1 cup (150g) shredded cabbage
• 1 beet, boiled and grated 1 beet, boiled and grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• Salt and pepper to taste Salt and pepper to taste
• 2 eggs, fried sunny-side up 2 eggs, fried sunny-side up
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and cook until translucent.
2. 2.
   Add the thinly sliced beef to the skillet and cook until browned. Season with salt and pepper to taste.
3. 3.
   In a separate pan, sauté the julienned carrot and shredded cabbage until tender.
4. 4.
   In a small bowl, mix together the minced garlic, soy sauce, vinegar, and sugar to make the beet dressing.
5. 5.
   Add the cooked rice to a serving bowl and arrange the cooked beef, sautéed vegetables, and fried eggs on top.
6. 6.
   Drizzle the beet dressing over the Bibimbap and garnish with fresh parsley or dill.

Treat your ingredients with care...

• Beef — For a tender and flavorful result, marinate the beef in soy sauce and minced garlic for 30 minutes before cooking.
• Beet — To save time, you can use pre-cooked beets available in stores. Alternatively, boil the beet until tender and then peel and grate it.

Tips & Tricks

• To add a Russian touch, you can top the Bibimbap with a dollop of sour cream or smetana.
• Feel free to customize the vegetables based on seasonal availability and personal preference.
• For a vegetarian version, replace the beef with tofu or mushrooms.
• If you prefer a spicier flavor, you can add a dash of hot sauce or chili flakes to the beet dressing.
• Experiment with different herbs like cilantro or chives for a fresh twist.

Serving advice

Serve the Russian-style Bibimbap hot, allowing the flavors to meld together. Mix all the ingredients well before enjoying to ensure each bite is a harmonious blend of flavors.

Presentation advice

For an eye-catching presentation, arrange the colorful vegetables and beef in a circular pattern on top of the rice. Place the fried egg in the center and drizzle the vibrant beet dressing over the dish. Garnish with fresh parsley or dill to add a pop of green.