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#Butt & Rump
Hanwoo Bibimbap
  • 1 servings
  • 60min
Recipe Ingredients
  • rump : 120g  rice : 450g  water : 600g  green pumpkin : 1 piece  peeled balloon flower : 200g  bracken : 200g  salt : 1½t 

Cook Order

  • 1.  Put rice and water in the pot and boil for 4 minute at heavy heat. After 4 minutes, boil for 3 minutes at medium heat and boil for 10 minutes at low heat.
  • 2.  Slice green pumpkin in 5~6cm long and 0.3cm wide and put it into salt for 10 minutes. Slice balloon flower in 5~6cm long and 0.3cm wide and put it in salt.
  • 3.  Rub with hand it for 2 minutes and leave for 10 minutes. Then, remove wet.
  • 4.  Cut rump into 6cm long and 0.3m thick. Cut bracken in 5cm and mix with marinade.
  • 5.  Spread cooking oil in the pan and roast green pumpkin for 30 seconds at heavy heat, balloon flower for 5 minutes at medium heat, and rump and bracken for 3 minutes at medium heat.
  • 6.  Put cooking oil in the pan and put kelp at180℃ to fry for 10 seconds at medium heat. Then, crush it.
  • 7.  Put chopped beef, chopped spring onion, chopped garlic and sesame oil ½ in the pot and roast it for 2 seconds in medium heat.
  • 8.  Put red pepper paste, sugar and sesame oil and roast for 5 minutes. Put water and roast for another 3 minutes to make red pepper paste. 7. Fry yolk egg and cut it in 5cm long and 0.3cm thick.
  • 9.  Put rice in the bowl and put red pepper paste with ingredients.
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