Bibimbap (Korean Rice Bowl)

I love bibimbap (BEE-beem-bop)! I had it for the first time this summer. Thankfully I had scouted a recipe and it’s surprisingly simple to make. This recipe is basically a bowl of rice topped with veggies, meat, and often an egg. Make extra rice the night before and you have an almost instant meal.

4-6 cups cooked rice
1 pound beef steak thinly sliced
1/4 cup soy sauce
2 tbsp sesame oil
2 green onions, finely chopped
2 tbsp sugar
1 garlic clove, crushed
1 tsp grated fresh ginger (I grate mine frozen, it grates easier and keeps longer)
Sautéed vegetables (spinach, chard, beet greens, zucchini, peppers)
Steamed vegetables ( broccoli, asparagus, Brussels sprouts, carrots)
Raw vegetables (grated carrots, julienned cucumbers, pea pods)
4-6 eggs (fried, poached, or soft-boiled)
Sesame seeds, toasted, for garnish (optional)
Sriracha, for serving (optional)

1. If your rice has been made ahead, reheat it in the microwave or in a drizzle of sesame oil in a hot skillet.
2. Combine the steak with the soy sauce, sesame oil, green onions, sugar, garlic, and ginger and let it sit while you assemble the rest of the ingredients.
3. In a hot skillet over medium-high heat, cook the meat in a drizzle of oil, tossing it quickly just until it is cooked through. Top the rice with the meat, veggies, and your egg; sprinkle with sesame seeds and serve immediately, with Sriracha at the table.

Serves 4-6

Source: Today’s Parent



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