Bibimbap is a widely loved Korean favorite both in Korea and abroad and while I cannot claim that what follows is Korean, the sauce and beef largely come from this excellent recipe (albeit with some modifications). The recipe below is just one possibility of many (there are all kinds of bibimbap), but has a taste of Korea (the sauces and overall style) and northeastern China (the cumin-flavored vegetable dish) while also being North American in some of its ingredients (the ground beef and peas and carrots). It reminds me of past homes and friends and was an instant favorite from the first time I made it. I hope you enjoy it as much as I have!
Sunday, October 16, 2022
Cumin Peas and Carrots
This began as an effort to make a Korean-style side dish with very North American ingredients, but somehow ended up with more of the flavors of northeastern Chinese barbecue. I'm not sure where this dish is from in the end, but it's great on its own, over rice, or as a bibimbap topping. I hope you enjoy it as much as my family has!
Bulgogi Ground Beef
This excellent 'short cut,' North American-style bulgogi was an instant favorite the first time I made it and is great on its own over rice or as a bibimbap topping. It is largely based on this great recipe, but I made one or two adjustments to make it better fit my family's preferences. Whatever you prepare it for, I hope you like it as much as we do!
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