Original: English

Bibimbap Bento

Enjoy a delicious Bibimbap bento that costs only 150 yen per serving and takes just 4 minutes to prepare。 This recipe allows you to make 5 portions at once for freezing. Packed with vegetables and visually appealing, it's a convenient and satisfying make-ahead meal for busy days. Simply heat it up in the microwave for an authentic bibimbap experience anytime.

Steps

Peel and julienne 200g (1 medium) carrot.
🕒 00:53
Rinse the dirt from the base of 200g spinach.
🕒 01:03
Make cross-shaped cuts at the base of the spinach stems.
🕒 01:11
In a bowl, whisk together 1 egg and a pinch of salt.
🕒 01:16
Heat oil in a frying pan over medium heat.
🕒 01:25
Pour the beaten egg into the hot pan and spread evenly to make a thin omelet.
🕒 01:35
Flip the omelet and cook the other side for about 10 seconds.
🕒 01:41
Remove the cooked omelet from the pan and let it cool.
🕒 01:55
Add 200g ground pork and beef mix to the frying pan and stir-fry.
🕒 02:01
Add 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, 1 tbsp Sugar, 1 tsp Gochujang (Korean Chili Paste), and 1 tsp Grated Ginger. Mix well and cook over medium to medium-high heat to create meat crumbles.
🕒 02:10
Bring water to a boil in a pot, add salt, and blanch carrots for 40 seconds to 1 minute.
🕒 02:34
Drain the blanched carrots in a colander and let them cool.
🕒 02:44
Bring the remaining water in the pot back to a boil. Add the stems of the spinach and blanch for about 30 seconds.
🕒 02:52
Once the stems are tender, submerge the leaves of the spinach and blanch for 10-20 seconds.
🕒 03:05
Transfer the blanched spinach to cold water and let it cool.
🕒 03:12
Squeeze the water out of the spinach firmly with your hands, cut off the root ends, and chop into 3cm pieces.
🕒 03:20
Squeeze the water out of the carrots firmly with your hands.
🕒 03:32
Mix 1 tsp Chicken Bouillon Powder and 2 tsp Sesame Oil into the squeezed spinach and carrots separately, dividing them equally.
🕒 03:40
Cut the cooled omelet in half lengthwise, stack the pieces, roll them up, and julienne.
🕒 03:55
In a freezer-safe container, add about 150g-200g of rice per portion. (Key Tip: Let the rice cool slightly before topping, so it's efficient to put the rice in the container before preparing the toppings).
🕒 04:11
Once the rice has cooled, leave a slight space in the center and top with the seasoned carrots and spinach, dividing them into 5 portions.
🕒 04:43
Add the stir-fried meat crumbles to the center, dividing them into 5 portions.
🕒 04:51
Top with the julienned egg omelet in the center.
🕒 04:58
Sprinkle toasted sesame seeds over everything.
🕒 05:04
Cover and freeze for up to 3 weeks, or refrigerate for 3-5 days. (Key Tip: Squeezing the water out of the vegetables firmly by hand prevents the rice from becoming mushy when frozen, ensuring a delicious taste).
🕒 05:10
To serve, tilt the lid of the microwave-safe container or loosely cover with plastic wrap. Microwave on 600W for 4 to 4.5 minutes.
🕒 05:18
Boiled eggs are not ideal for freezing. Use julienned omelet or scrambled eggs as toppings.
🕒 05:37