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!
Bibimbap Basics
(2 servings*)
Ingredients
2 tablespoons of gochujang
1 tablespoon of roasted sesame oil
1 tablespoon of hot water
1 tablespoon of toasted sesame seeds
1 teaspoon of rice vinegar
3 to 5 cloves of garlic (crushed/minced)
2 cups of rice**
Kimchi (to taste)
Fried eggs*** (if desired)
*That is, two bowls for two people.
**My preference is brown Thai jasmine rice, but to each their own!
***I don't like the texture of a runny yolk and fry mine all the way, but traditionally bibimbap is serving piping hot with an egg sunnyside up on top that is immediately mixed in to add some creaminess to the rice.
Directions
1) Thoroughly combined all of the ingredients (excluding the rice and previously prepared toppings, of course) to make bibimbap sauce.
2) Evenly spread a cup of rice along the bottoms of two bowls.
3) Top half of the rice with the Korean-style ground beef, a quarter of it with 1/4 cup of the peas and carrots, and another quarter with some kimchi, then top with the fried eggs, drizzle your bibimbap sauce, and then savor the view for a moment before thoroughly mixing everything together and taking a bite!
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