This is a little time consuming, but it’s really delicious and healthy. If you get everything prepped before you start, it’s actually pretty simple.
My Bibimbap – Recipe by Stephanie of Une Fox (Serves 2)
Ingredients:
For the components:
- 1 c brown rice – cooked
- 6 oz ground beef
- 1 carrot – julienned
- handful of peas – halved or julienned
- 1/2 small zucchini – sliced thinly into half rounds or julienned
- Any other veggies – sliced thinly
- 1 egg
Sauce 1 – stir fry:
- 2 T Soy sauce
- 1 1/2 T Dry sherry (or mirin)
- 1 t agave or sugar
- 1 t sesame oil
- 2 t sesame seeds
Sauce 2 – dressing:
- 2 T soy sauce
- 1 T dry sherry
- 1/2 T sesame oil
- 2 clove garlic
- 1 t ground ginger (fresh is better, but I didn’t have any)
- 1 t sesame seeds
- 2 green onions – minced
- 1 t olive oil
Directions:
- First cook rice to package instructions.
- While the rice is cooking mix the sauces together in separate dishes and prep your veggies.
- Next brown your ground beef. Remove from the pan and set aside.
- Next place 1/2 c rice in each serving bowl.
- Now, sautee each type of veg in a little bit of Sauce 1, individually. That is, sautee the carrots in a bit of sauce for 2-3 minutes. Remove, add to serving bowl and move on to the next until veggies are done and arranged in your serving bowl.
- Now add the meat back to the pan with the rest of Sauce 1. Once it’s heated through add to your bowl.
- The next part is controversial. In Korean cooking, a fried egg would be added to the dish. If you like fried eggs, by all means proceed. I however, do not like them, so I scrambled 1 egg and added half to each bowl.
- Pour about 1/3 of the dressing over each bowl and reserve the last 1/3 to add as you go.
Like I said, it’s a bit of an effort, but it is a delicious dish and might be a nice spin on a weekend meal when you have some extra time.
Recipe adapted from Judy Joo’s here.
