In this bilingual (Tagalog/English) cooking tutorial, the host demonstrates how to make a corned‑beef bibimbap, a Korean mixed‑rice dish. She begins by explaining bibimbap’s cultural background—its popularity as comfort food, especially when one is heartbroken, and the option to use glutinous rice. She then walks through the preparation of each topping: carrots are peeled and julienned, lightly salted, and sautéed for crunch; cucumber is kept fresh for texture; bean sprouts are blanched in salted hot water with a dash of sesame oil; onions are caramelized in ghee; mushrooms are sautéed; kimchi is added despite not being traditional; and corned beef is fried with garlic, seasoned with sesame oil, salt, and a hint of sugar to keep it moist. The rice used is slightly sticky. After cooking all components, she assembles the bowl by layering rice, the various toppings, a sunny‑side‑up egg (cooked to a slightly runny yolk), sesame seeds, and gochujang (red pepper paste) to taste. Throughout, she offers tips on texture preferences, seasoning adjustments, and serving ideas. The video ends with a tasting, encouragement to comment, like, share, subscribe, and follow her on social media.
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Friend, today we will be cooking a traditional bibimbap. If you are new here, this is a Korean mixed rice dish. It is very popular when you are heartbroken. You can also add glutinous rice to the bowl. Then you can add some gulaeng na saref or side dishes from their refrigerator that is very cold. With that, I will ask you, what do you think is the best way to eat it? Vegetables. Today, gagawatin na corned beef bibimbap. Simulan natin with our carrots, una balatan ko na tohanina. Ayon, ikakat na lang natin sha in 2 strips or yung pinatawag milan, julienne. Hayan, so mayon asinan lang natin sha, non-bahagya. Sunod naman natin ang ating cucumber. Yan, so ito na ang ating cucumber. Sa traditional nabi bimbap, niluluto raw lahat ng ingredients pero I would like to keep keep my cucumber fresh because it's more crunchy and refreshing in taste. So I like it fresh in my bibimbap. But if you don't like it fresh, at this point you can add it to the acid in the carrots. Traditionally, we put bean sprouts in bibimbap, but I'm just going to add Binabantulan sa may init na tubig na may asin, tapos nilalagyan ng konting sesame oil. Pero, eto lunch kasi na minto, kaya eto yung gagamitin natin. Actually, kumero po yung mga leftover na maginisang gulay, pweding pweding yung shang itak-tak dito sa ating bibimbap. Sarang sayla, dungdug natin ay kimchi. Traditionally, hindi nilalagyan ng kimchi ang kanilang bibimbap, pero dusa mana pa pa notat sa mga drama, parang nilalagyan nila. Atsha kayo na bibili natin sa Mr. Kimbap. sesame oil for flavor. I'm gonna add garlic, just 1 clove roughly chopped. Mmm, it's delicious! Because of sesame oil and garlic, season it with a little salt. Natin sha isu fully cooked, gusto natin may crunch para niyo ating carrots. Lagyan din natin akong ting sesame oil for flavor. Aiga, sopa de lato. Eto naman ang ating ginisang carrots. Crunchy pa sha. Conting, conting pagkalanta lang yung ginawana aten. Lagay ulit na konting oil. Season aten na konting salt at konting sugar den. Di po ko fan ng raw onion kaya luluwto ako ng may ghee itong aking onion. Brown na sha, transfer lang. So eto na man ang ating guinisang onion. Okay, tayong konting oil ulit. Igigisa naman ating corned beef. So meron taydi toon 4 cloves na garlic na roughly chopped. Okay, now add in corned beef. This is 260 grams. Don't let it dry up. So this is our corned beef. Spread, ready na natin yung assemblage. So meron natin yung rice, ang ginamit ko yung medyo malakit na rice. Yung antawa ko sa kanya lagitan para yung dinorado pero mas mura yung dihamak kaisa sa dinorado. That's ready na natin yung lagay. Ang ating corned beef, this side. Again, natin ang toge. Cucumber, onion, carrots, mushroom, tapos kimchi. Tapos, pedir natin idagdag yung ating sunny side up na egg. Na sa sa inyo, kung papalangyo po gusto ng lutuan yung sunny side up, ako gusto ko sha crunchy, tas medyo half cooked lang yung. Taas, pedirin actually na fresh egg mismo yung idalaga yung yung. Tapos garnish natin sha with sesame seeds. At sempre, last but not the least, ang inyong gochujang or your red pepper paste. So nasa sa inyo po kung gano karaming gochujang yon ilalagay niyo. Pueden yon tong ilagay after namahalo yon ala hatang inyong bibimbap. So gano yon gagawin natin. Ayan, so paeding pa yung napong i-enjoy ng ayo ng inyong corned beef bibimbap. Na yon, tikman na natin, halu in na natin. Ooh, set up! Kung may po ay magatanong, just leave a comment below. Kung yarin po kayo ng muta na i-like and share ang video naito, mag-subscribe din po kayo sa channel naito at i-turn on ang notification bell para hindi po kayo mag-huhule sa mga pinaka latest na recipe videos. Kapag pugino ba anyo po ang recipe nato, please tag me Facebook and Instagram @fullyfreelyleslie. Follow. Very good texture, crunchy, but continue. Perfect, perfect. Lunch or dinner or midnight snack. Again, pedicure, moment. Mm, kimchi flavor. So you don't post on your own, so you will delete it. Bye! Mmm, it's a lot.
