Bibimbap
A Korean comfort food you must try
Ingredients
- 3 cups short grain rice
- 8 ounces thinly sliced beef or ground beef
- 1 carrot peeled, thinly sliced
- 1 zucchini thinly sliced
- 2 yellow beets peeled, thinly sliced
- part of cabbage a few slices
- egg 1 per person
- scallions to sprinkle on top
- Kosher salt and black pepper to taste
- Gochujang optional - to taste
Instructions
- If you are not using leftover bulgogi you will want to season your meat. Here is a suggestion. Depending on how much meat you have, 1-4 tablespoons of soy sauce, 2 teaspoons sugar, 2 teaspoons sesame oil, 2 teaspoons rice wine vinegar, 1 clove of minced garlic and maybe a little ginger.
- if ususing leftover bulgogi you can reheat it and place it over your cooked rice. then start working on your veggies. This is how mine went but you can use what you have on hand if that works for you. Some other options could be mushrooms, bean sprouts, spinach and cucumbers. I diced and sliced up what I had on hand.
- I cooked my veggie choices separtely to the way I like them, since the cook time for each is a little different. I pickled the beets while they cooked in a little apple cider vinegar and sugar that I added to the pan. The zucchini stil had a little firmness to them as well as the cabbage.
- Add your veggies in piles around the rice and meat. Top with a fried sunny side up egg, which I cooked on low and slow and I accded a cover to the top of the pan to help set the whites up. Top the fried egg with a sprinkle of scallions and enjoy!