Korean Bibimbap Recipe


Photo: Google

Ingredients

  • 3 small eye of round steaks minced (or 1lb ground beef)
  • 2 Carrots cut into matchsticks
  • 2 zucchini cut into matchsticks
  • Shittake and/or oyster mushrooms
  • 1 cup bean sprouts
  • 1 cup kimchi optional
  • 2 cups fresh baby spinach
  • 4 eggs
  • 2 cups white or brown rice
  • 2 tbsp sesame seeds divided
  • 2-3 tbsp sesame oil divided
  • 1/4 cup soy sauce
  • tbsp Chili garlic sauce or sriracha

Instructions

  • Cook rice according to package instructions.
  • Saute mushrooms in pan with 1 tsp sesame oil for 1-2 min on high heat. Add in 1-2 tsp soy sauce near the end of cook time. Continue cooking all veggies this way individually in the same pan, setting aside in a large bowl each time. Veggies should be crisp but cooked.
  • Meanwhile, cut up steak and toss with chili garlic sauce so that it’s so minced it resembles ground beef. You could use ground beef if you’re in a pinch, but I prefer to go with steak because it requires less cooking time and there’s less fat.
  • Heat 1 tbsp sesame oil over med-high heat, then cook steak for 7-8 min until fully cooked and remove from pan.
  • Using a tiny bit of olive oil, heat the same pan on high and add egg. Cook for a few seconds, then remove from heat and let the egg continue to cook in hot pan off heat. Remove from pan when yolks appear runny but mostly cooked.
  • Add 1/4 to 1/2 cup rice to each bowl. I use pasta bowls because I love how wide they are and they are great for presentation. Picking out veggies one at a time, place each in circle around bowl. Add beef in there as well. Top with egg, then sprinkle bowl with sesame seeds and serve.

Source: The Girl on Bloor


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