Hearty & Delicious Beef and Bean Sprout Bibimbap with Refreshing Cucumber Soup
Hearty & Delicious Beef and Bean Sprout Bibimbap with Refreshing Cucumber Soup
Super Easy Beef and Bean Sprout Bibimbap Recipe for a Quick Meal
Don’t you think every busy homemaker always wonders ‘What should I cook today?’ Especially during the hot summer, the desire for a simple meal becomes even stronger. I feel the same way! That’s why today, I’ve prepared a hearty ‘Beef and Bean Sprout Bibimbap’ that can be enjoyed with minimal ingredients, along with a refreshing ‘Cucumber Soup’ to tantalize your taste buds. It’s a dinner menu that my whole family loved and gave a big thumbs up, making the cooking effort so rewarding. ^^
Beef and Bean Sprout Bibimbap & Cucumber Soup- Ground beef
- Bean sprouts
- Minced garlic
- Salt
- Soy sauce
- Sesame oil
- Vinegar
- Red pepper flakes
- Scallions (or green onions)
- Cucumber
- Dried seaweed
- Cold water
- Sugar
- Sesame seeds
Cooking Instructions
Step 1
To enjoy the refreshing cucumber soup at its best, it needs to be made quickly and chilled! So, we’ll start with the cucumber soup. You’ll need rehydrated dried seaweed, minced garlic, cucumber, salt, vinegar, sugar, and cold water.
Step 2
Soak the dried seaweed in cold water beforehand. Once rehydrated, drain it well – and that’s it for the seaweed prep!
Step 3
We’ll use half a cucumber. First, slice it thinly into half-moons, then cut those into long, thin strips. This makes it easy to eat.
Step 4
Place the julienned cucumber in a bowl and add about 1/2 tablespoon of minced garlic.
Step 5
Add 1 teaspoon of salt and 1 teaspoon of sugar. You can add a little more of either if you prefer it saltier or sweeter.
Step 6
The key to that delicious sweet and sour flavor! Add 3 tablespoons of vinegar. Feel free to adjust the amount of vinegar to your liking.
Step 7
Pour in cold water and stir until all ingredients are well combined. Taste and adjust the seasoning with more salt, sugar, or vinegar if needed.
Step 8
Drain the rehydrated dried seaweed and add it to the cucumber broth.
Step 9
Mix the seaweed and cucumber well, then sprinkle with sesame seeds. Now, put it in the refrigerator to chill. Perfect!
Step 10
For the main dish, beef and bean sprout bibimbap, prepare the ground beef. Lightly grease a pan and stir-fry the ground beef.
Step 11
Once the beef is partially cooked, add minced garlic and 1 teaspoon of salt to season. (I used coarse salt because I didn’t have fine salt at home.)
Step 12
Important tip: Since we’ll be adding a soy sauce-based seasoning later to season the whole dish, it’s crucial not to over-salt the beef itself. Lightly seasoning it prevents the bibimbap from becoming too salty and ensures a delicious balance.
Step 13
Now, let’s make the flavorful soy sauce dressing that will elevate your beef and bean sprout bibimbap! In a bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of vinegar, and 1 tablespoon of red pepper flakes.
Step 14
Add the minced scallions (if you don’t have scallions, finely chopped green onions work just fine). Mix everything together well, and you’ll have a delicious, savory, and slightly tangy soy sauce dressing!
Step 15
Finally, prepare a fried egg to top your bibimbap. I cooked mine to a soft, runny yolk. (Tip: Pre-boiling and cooling the bean sprouts makes the bibimbap even tastier!)
Step 16
Scoop a generous portion of warm rice into a bowl. Artfully arrange the pre-boiled and cooled crunchy bean sprouts and the savory stir-fried ground beef on top of the rice. Drizzle your desired amount of the prepared soy sauce dressing over everything. Finally, gently place the sunny-side-up fried egg on top. Behold, a mouthwatering Beef and Bean Sprout Bibimbap that’s ready to be enjoyed!
