Bibimbab (Korean rice W Vegetables & Beef)
From oliviajasonkim 12 years ago
- 45 to make
- Serves 4
Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning "mixed rice," it's a popular and healthy meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). Read more For those who cannot handle the spiciness (like our children), you can substitute with soy sauce in place of it. As with variations with different ingredients, there is also its distant cousin dolsot bibimbap, which is bimbimbab served in a heated earthenware bowl. I love these stoneware pots because they always come out sizzling/bubbling/steaming and keep the food super-hot, even after finishing the meal. Ddukbaegi (stoneware for soups & stews) is similar to dolsot and can be seen served in many Korean restaurants. Though we don't own any right now, hopefully we'll be able to purchase one of these rustic, traditional bowls when the colder weather comes around. See less
Ingredients
- Directions: shopping list
- •4 cups cooked white rice shopping list
- •1 bunch fresh spinach (or pre-packaged spinach) shopping list
- •1 lb sandwich steaks, thin cut (any thin cut will work though) shopping list
- •2 carrots, cut into thin matchsticks shopping list
- •1 garlic clove, minced shopping list
- •1 english cucumber, cut into thin matchsticks (mixed with gochugaru) shopping list
- •1 tbsp soy sauce shopping list
- •4 large eggs, sunny side up shopping list
- •4 tsp sesame oil shopping list
- •2 tsp olive oil shopping list
- •4 tbsp gochujang (Korean red pepper paste; Sriracha sauce okay too) shopping list
- •1 tsp sesame seeds (garnish) shopping list
How to make it
- 1.Cook rice according to package directions.
- 2.Cut vegetables into matchstick pieces and set aside for sauteing.
- 3.In a large non-stick pan, bring 2 cups water to a boil. Add spinach and cook, stirring constantly until wilted; drain. When cool enough to handle, squeeze spinach dry into a ball.
- 4.Wipe out skillet; heat 1 tsp olive oil over medium-high. Add carrots and cook until soft, 3 minutes. Add garlic and cook until fragrant, 1 minute. Add mushrooms and cook 4 minutes. Add cucumber slices with gochugaru (red pepper flakes). Add spinach and soy sauce and stir to combine.
- 5.Add thinly sliced beef to non-stick pan and heat until browned. Wipe down with napkin.
- 6.Heat 1 tsp olive oil in non-stick pan over medium-high. Add eggs and cook until whites are set and yolks are still runny, about 5 minutes.
- 7.Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with sesame seeds. Top with gochujang (red pepper paste) or Sriracha sauce as substitute.
People Who Like This Dish 6
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The Rating
Reviewed by 1 people-
Another great one...ever use a quail egg?
opps double post to much espresso
rescue_ranger
in New Baltimore loved it
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Another great one...ever use a quail egg?
rescue_ranger
in New Baltimore loved it
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