Hello everyone and welcome back to another blog post. Today we will be making bibimbap. Bibimbap is a Korean dish. This one of my favorite foods and I always get when I go to a Korean restaurant. You could either have it cold or hot. You can add all kinds of veggies and meats in this dish. You can’t forget the egg on top. Now further a do, let’s get to the recipe.
- 1 Carrots, cut into matchsticks
- 1 zucchini, cut into matchsticks
- 1 cup Shiitake mushrooms, sliced
- 1 cup bean sprouts
- 2 cups fresh baby spinach
- 1 cup kimchi optional
- 16 oz striploin steaks thinly sliced (or 1lb ground beef)
- 2 tsp baking soda
- 2 cloves garlic, minced
- 3-4 tbsp soy sauce divided
- 1 tbsp Sriracha or gochujang
- 2 tbsp sesame oil divided
- 6 eggs
- Sesame seeds, to serve
- Cook rice according to package instructions in a rice cooker.
- Saute mushrooms in pan with 1 tsp sesame oil and 1 tsp soy sauce for 1-2 min on high heat. Continue cooking all veggies this way individually in the same pan, setting aside in a large bowl each time.
- Meanwhile, cut up steak into thin strips and toss with baking soda. You could use ground beef if you’re in a pinch, but steak is better. Toss meat with baking soda, garlic, 2 tbsp soy sauce and sriracha (or gochujang instead if using).
- Heat 1 tbsp sesame oil over med-high heat, then cook steak for 2-3 min. Remove from pan.
- Using another tiny bit of sesame oil, heat the same pan on high and add egg. Cook on med-low for 3-4 minutes until egg is semi-cooked.
- Add a bit of rice to each bowl. I use pasta bowls because I love how wide they are and they are great for presentation. Picking out veggies one at a time, place each in circle around bowl, then add kimchi and cooked beef. Top with egg, then sprinkle bowl with sesame seeds and serve.