Easy to Make Bibimbap | Bibimbap Recipe

Bibimbap

Pronounced bee-bim-bahp, this is one of the most 'fun' dishes I have prepared in a long time. So many different layers and unlike a stir fry you keep all the layers separate. After I cooked an ingredient, I staged it on a plate and set it in the microwave to keep warm - I kept stacking plates until I had everything cooked. Then, I arranged the cooked veggies and meat on the plates and placed the fried egg on top. You break up the egg and mix everything together before you eat it.

Do all the cutting and prep work ahead of the cooking process. The cooking goes very quickly and if you have everything prepared it is easier to keep things moving and warm.

This is a Korean dish and there are many variations on the ingredients - be creative! If you don't like mushrooms don't add them. One recipe I found called for Kosari, a type of seaweed, which was not available in my area - I used spinach instead. I included a simple recipe for a Korean chili paste (see below) that was sweet and super spicy (but completely amazing!). Don't add too much of this spicy paste to each dish, let guests add the right amount for them. (I only needed a little).

Bipimbap

Ingredients:

Cooked rice - about 1/2 cup per person
2 cups bean sprouts
2 cups zucchini, sliced
2 cups mushrooms, sliced (I used portabellas, but shitakes would be good too)
2 cups wilted spinach (about 4 big handfuls of fresh spinach will wilt down nicely)
8 oz lean ground beef (I used 90%)
4 large carrots, peeled and cut into sticks
3 teaspoons Roasted Garlic Flakes
2 teaspoons soy sauce
2 Tablespoons sesame oil
4 eggs (or 1 per person)

Korean Chili Paste

2 Tablespoons honey
3 Tablespoons rice wine vinegar
2 teaspoons Roasted Garlic Flakes
1 teaspoon sesame oil
3 Tablespoons Korean Chile Flakes - add more or less to taste.

Combine all ingredients in a small food processor and puree until smooth and a consistency of paste.

Directions:

In a skillet, heat 1 Tablespoon of the sesame oil. When oil is hot, add beef, garlic, and soy sauce. Cook on med high to high heat until meat is cooked through. Move meat to a plate and keep in oven to warm until everything is cooked.
Heat remaining sesame oil and each of the vegetable ingredients one at a time. Stir fry on high heat until vegetable is cooked through and soft - move to a plate and keep warm. Continue until each vegetable is cooked.
Reduce heat and fry 4 eggs individually, sunny side up. I used pan spray so I didn't have to add more oil.
Arrange rice and each of the ingredients, except the egg and chili paste, around the edge of a serving platter or individual plates. Place the eggs on top of the stir fry veggies and meat and garnish with the chili paste.
If you put everything on 1 large serving platter, guests can serve themselves from the platter.
Lastly, break the egg and mix the ingredients and enjoy!

Serves: 4

Nutritional Information (per serving):

Calories 505
Protein 30g
Carbs 51g
Cholesterol 261mg
Fat 21g
Sat Fat 6g
Trans Fat 0g
Fiber 7g
Sodium 279mg
Sugar 20g

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Roasted Garlic Flakes	Korean Chili Flakes