The Opening Ceremony of the 2018 Winter Olympics is Friday evening, so we're getting in the competitive spirit with this week's recipe. Bibimbap is a common dish from the Olympics' host country of South Korea, and makes a tasty lunch or dinner meal. One of the great things about bibmbap is that there's no single "right way" to make it. The name itself translates to "mixed rice," and is usually served as a bowl of steamed white rice, topped with an assortment of sautéed veggies, spicy pastes or sauces, and grilled meats. It's often topped with a fried egg. But really, the sky is the limit when it comes down to what ingredients you want in your bibimbap. Our version includes a pretty traditional selection of ingredients that you should have no trouble finding at any large grocery store.
First, cook the rice in a rice cooker, according to the package instructions or your personal preference. While it cooks, you’ll prep the other ingredients.
Chop the carrots and zucchini into matchsticks—short, thin pieces. This is best done on a mandoline or food slicer.
In a frying pan or wok, sauté the mushrooms in 1 teaspoon of sesame oil for about 1 to 2 mins on high heat. Add 1 to 2 teaspoons of soy sauce near the end of cooking. Repeat this process for the carrots and zucchini, in the same pan, setting them aside in a large bowl each time.
While the veggies are sautéing, mix the chili garlic sauce into the ground beef. Once veggies are done, brown the beef until fully cooked and remove it from the pan.
Fry the eggs in the same pan; it’s easiest to do one egg at a time. Cook on high heat for a few seconds, then remove the pan from heat and let the eggs continue to cook. Remove the egg from pan once yolks are runny but mostly cooked.
Add rice to the bowl, then place each type of veggie in a ring on top of the rice. Add the beef next, and then top with the egg. Sprinkle sesame seeds on top. Enjoy!
Ingredients
Directions
First, cook the rice in a rice cooker, according to the package instructions or your personal preference. While it cooks, you’ll prep the other ingredients.
Chop the carrots and zucchini into matchsticks—short, thin pieces. This is best done on a mandoline or food slicer.
In a frying pan or wok, sauté the mushrooms in 1 teaspoon of sesame oil for about 1 to 2 mins on high heat. Add 1 to 2 teaspoons of soy sauce near the end of cooking. Repeat this process for the carrots and zucchini, in the same pan, setting them aside in a large bowl each time.
While the veggies are sautéing, mix the chili garlic sauce into the ground beef. Once veggies are done, brown the beef until fully cooked and remove it from the pan.
Fry the eggs in the same pan; it’s easiest to do one egg at a time. Cook on high heat for a few seconds, then remove the pan from heat and let the eggs continue to cook. Remove the egg from pan once yolks are runny but mostly cooked.
Add rice to the bowl, then place each type of veggie in a ring on top of the rice. Add the beef next, and then top with the egg. Sprinkle sesame seeds on top. Enjoy!
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