There are a lot of recipes we publish that have histories spanning thousands of years- we’re looking at you, Kimchi and Pork with Apples- but Bibimbap, interestingly, is actually a bit more recent in terms of its debut. While Bibimbap doesn’t have the kind of illustrious history that meals served to ancient royalty do, that doesn’t make it any less useful to our modern kitchens- the premise of Bibimbap is basically, a whole bunch of leftovers artfully arranged in a bowl (Turkey Thanksgiving Leftover Bowl, anyone?). What this means for you? Don’t sweat the ingredients list too much! Chef Jeff used a whole bunch of more conventional components that are usually layered in Bibimbap, like carrots, zucchini, and greens, but use what you’ve got! Have fun with it! How could you not? Even the name (“BEE-bim-bop”) is fun to say!

In preparing our bowl, Jeff focused a lot of his added flavors on preparing his ground sirloin, which he flavored with Coconut Liquid Aminos and Korean Beef seasoning. Don’t know what coconut liquid aminos are or why they’re different than soy sauce? We didn’t either. Unlike soy sauce that is made with soybeans that contain a high number of “phytoestrogens,” coconut liquid aminos are made with coconut nectar (sometimes fermented). If you’re a person that loves to make Asian food but uncomfortable with the amount of soy it contains, switching to a coconut liquid amino might just be the answer! The other flavor that helped to unify our entire dish was our Korean Beef Seasoning, a blend that is a bit of a sleeper hit in the Spices Inc universe. Though its name might suggest its usefulness extends no farther than one particular preparation (Cooking beef with Korean flavor), it’s actually a pretty versatile flavor powerhouse. Containing demerara sugar, garlic, onion, sea salt, black pepper, sesame, ginger, Korean chile flakes, orange zest, turmeric, and chives, it pairs remarkably well with soy sauce and anywhere you’re looking to balance “umami.” Whip up some of our Korean Chile Paste to dollop on top, and you’ll find holding a dish that’s exciting enough it might just land itself as a permanent part of your weekly menu rotation.

The rest of the dish, as we mentioned, is just a bit of a fry up. Splash on the aminos, sprinkle on your Korean Beef seasoning, a sprinkle of some more sesame… The world is your oyster. Often Bibimbap is served with the finishing egg raw, and the eater is left to fold it into the rest of the hot ingredients to cook it and help it make its own sauce, but Jeff opted to do ours with a picturesque sunny side up one (though poached is another great option).

Makes 4 servings.