Bibimbap is not usually a recipe that required exact measurements of anything. It was designed to be a meal that utilized what was on hand. A half cup of short grain rice generally weighs around 98 grams, if that helps get things started for you. For other conversions, may I suggest you check out https://www.kingarthurflour.com/learn/ingredient-weight-chart.html
So far as this recipe goes, you do not have to be too concerned with having exact amounts of things. The rice is cooked separately, so you can simply cook that as you would normally. If you have a bit more or less, it's not the end of the world. The same goes for the veggie measurements. If you have a little more of one thing than another, that's fine. You don't even have to use beef, it can be made with pork or even Spam. It can also be topped off with a nice fried egg, sunny side up. Don't get all wound up with exact measurements and conversions. The Koreans don't, that's for sure. I had as many variations of this dish in Korea as there are Korean grandmas.
For the veggies it's totally fine as-is, but I just wanted to double the kalbi recipe, and in my country everything is measured in grams and it's much easier not to have to convert my entire shopping list haha
While or after you answer your questions for this recipe, it's a good idea to get and keep handy a conversion chart or two (weights, volumes, oven temps) to move back and forth between metric and Imperial. It's also good to memorize a few key equivalents to you can estimate when shopping...e.g. an ounce is about 30 grams, a half kilo or half liter is about 17 oz or just over one lb.
Perhaps- advocacy of using weights-and for some reason usually metric weights- in all recipes has reached the point of blind prejudice and needs to be curbed somehow. In the case of this recipe, most likely the author doesn't use anything more precise than the palm of his hand for measuring. An ounce is 28 grams (near enough) and a little arithmetic occasionally is good for you. He does give the "seaweed snack" in grams, and it's the only ingredient here where it's likely to be needed; there's no way, weight or volume, to accurately measure things like kale, you'll just need to work it out.
Measuring by weight- either as ounces or grams, is a helpful thing if you are baking, and with some dessert recipes. There are times when the kitchen chemistry does require more accuracy. What I find more disturbing than a "blind prejudice" is the tendency to think all recipes must be followed with such exactness. I seriously doubt a marinade is going to fail because your garlic clove weighed .1 gram more or less than what was called for. I'm reminded of a poem I learned many years ago- Of course, I'll gladly give recipes I make my dishes by. But I can't guarantee that yours will be the same as mine. Cause cooking's like religion is. Some got it, and some ain't. Recipes no more make a cook than sermons make a saint.
Since all of the ingredients are as well or better measured by volume than weight there seems little point in translating the recipe, and since there's no arithmetic involved there seems no reason to prefer metric.
Thanks but as I mentioned above I just wanted to double the kalbi recipe so I could have more for leftovers, and since where I live, everything is weighted in grams, it is much easier to just weigh as I go with a digital scale
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So far as this recipe goes, you do not have to be too concerned with having exact amounts of things. The rice is cooked separately, so you can simply cook that as you would normally. If you have a bit more or less, it's not the end of the world. The same goes for the veggie measurements. If you have a little more of one thing than another, that's fine. You don't even have to use beef, it can be made with pork or even Spam. It can also be topped off with a nice fried egg, sunny side up. Don't get all wound up with exact measurements and conversions. The Koreans don't, that's for sure. I had as many variations of this dish in Korea as there are Korean grandmas.
It's also good to memorize a few key equivalents to you can estimate when shopping...e.g. an ounce is about 30 grams, a half kilo or half liter is about 17 oz or just over one lb.
I'm reminded of a poem I learned many years ago-
Of course, I'll gladly give recipes I make my dishes by.
But I can't guarantee that yours will be the same as mine.
Cause cooking's like religion is.
Some got it, and some ain't.
Recipes no more make a cook than sermons make a saint.