Korean Bibimbap

A traditional staple in Korean cuisine, this dish consists of different vegetables and a choice of meat, sitting on top of a bed of rice. It is served with a fried egg on top, usually sunny side up. Right before eating, it's mixed with hot pepper paste (gochujang) and sesame oil.

Okay, I admit, this one is not as simple for the average, busy day. But, I promise it is worth the effort when you are up for it.

It's hearty and warms the soul. Add as little or as much red pepper paste as your taste buds like. If you don't like spice, try it with some soy sauce and sesame oil!

[For something extra special, on medium-low to medium heat, add a drizzle of sesame oil to a fry pan or low pot. Add a layer of cooked rice. Cook until crisp. Turn off the heat and add the rest of the rice and the toppings. A lot of times you will find Bibimbap served in a hot stone bowl (individual or communal like I have done in the photo). The bottom of the rice becomes deliciously crispy and gives texture to the dish. However, this is completely optional.]

Korean Bibimbap

Serves 4 people

Ingredients:

Bunch of spinach
1 to 2 Carrots julienned
Package of enoki mushrooms bottoms trimmed or 5-7 sliced shiitake mushrooms
1/2 to 3/4 Pound ground beef
5 Cloves of garlic minced
Egg
Soy sauce
Sesame oil
Red pepper paste (gochujang)
Toasted sesame seeds (optional)

Directions:

Cook 2 cups of short grain rice according to package.

Put spinach in a pot of boiling water and stir for a minute. Then rinse it in cold water and squeeze lightly (to get the excess water out). Mix the spinach with 1 teaspoon of soy sauce, 1 clove of minced garlic and a drizzle of sesame oil. Place it on a big plate.

Sauté julienned carrots until slightly softened, about 30 seconds. Place on the same plate as spinach.

Take the enoki mushrooms or sliced shiitake mushrooms and sauté with 1 teaspoon of vegetable oil. Add 2 teaspoons of soy sauce and stir for 2 minutes. Add a little drizzle of sesame oil, and place on the same plate as spinach and carrots.

On a heated pan over medium high to high heat, add the ground beef and break up with a wooden spoon. Add 4 cloves of minced garlic, 1 tablespoon of soy sauce, 1/2 tablespoon of sugar, a little ground black pepper and cook through. Add salt to taste. Mix in a drizzle of sesame oil.

Cook one sunny side up egg if serving in one big bowl, otherwise cook one egg per bowl. (On medium-low heat, add plenty of vegetable, canola or grape seed oil, and carefully crack open an egg and leave undisturbed. To cook the whites around the yolk, carefully take some oil in the pan with a small spoon and spoon it over the whites.)

Now, place rice in a bowl and add the toppings neatly next to each other. Top with a fried egg. Drizzle sesame oil over the top and serve with the red pepper paste (start with a teaspoon and add more to your taste).

This is just one of the many variations of Bibimbap you can have. These toppings are what I usually have in my refrigerator. But use whatever vegetables you like!