Weeknight Korean Bibimbap
Turn boring weeknight dinner into an Ethnic Explosion of flavors with this simple twist on Korean Bibimbap
Recipe for the meat - the entire recipe is easily scalable I doubled this to serve 6 hungry souls!
1 lb of ground beef
1/2 large Onion
2 clovers chopped Garlic
1 1/2 tablespoons Sesame Oil
Cook on the stove for about 10 minutes until meat is fully cooked, then add
2 tablespoons Soy Sauce or Tamari
1 rounded tablespoon Gojang Hot pepper paste
1 Tablespoon Mirin
1 Tablespoon Rice Wine Vinegar
2 tablespoons Brown Sugar
1 teaspoon each white and black Sesame Seeds
1 teaspoon Ginger (optional - not pictured)
I cook any and all liquid out of the meat and keep it on medium heat until the ground beef is a just beyond browned but not burnt
Recipe for the Veggies:
Gather 4 -6 different types of Veggies you want to serve on your Bibimbap; here are my suggestions
Spinach
Shredded Carrots
Mushrooms
Zucchini
Mung Bean Sprouts
Soybean Sprouts
Onions
you can also add Kimchi, quick pickled Cucumbers, or quick pickled Radish to your bowls or these can be served on the side as banchan.
Sauté each batch of veggies individually with any selection of the following seasonings
Sesame oil ( a must for frying and don’t substitue it is the anchor of the dish)
Soy Sauce or Tamari (only use a light an only in one or two of the veggies. Tonight I only added Soy Sauce to the Mushrooms
Garlic - Yeah, in most everything…
Salt
Pepper
Gojang paste - I use it for the onions and sometimes the carrots
Black and white Sesame seeds
Mix and match seasonings and gently stirfry each veggie on the stove for a about 3 -5 . minutes.
I set the oven on 250 degrees before I start and as I finish each batch I put int a large baking dish in the oven to keep warm, but you can leave them on your counter too. they will warm up in the stone bowls when assemble everything on the stove.
To Assemble
Put 1 - 2 tablespoons of Sesame oil in your stone bowls and let it heat up to high.
Add 1 cup of cooked Rice
let each person eating select from the veggies and place them on the sides of the dish, around the outside of the rice
Add about 1/3 cup beef to each bowl in the center
Separate and egg and add the yolk of one egg on top of the meat (optional)
Let the bowl remain on a high gas burner for about 7 - 10 minutes or until the rice sizzles, becomes crunchy but is not burnt. Don’t burn the rice!
Turn off burner, remove bowl with a couple of hot pads and place on the table on a hot pad or trivet
Add banchan to the bowl, or Bibimbap sauce recipe here: https://www.theyummylife.com/Korean_Bibimbap_Sauce
Mix together and let the heat of the bowl cook the yolk.
Banchan - Korean Side Dishes- Click on Photos for Recipe
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