• Lydia

Easy Bibimbap

Whenever my sisters come for a visit they share their weekly staples that they make for their family. This one I had to share because it is so easy and fast, not to mention how tasty it is.

The most important ingredient in this meal is the kimchi. Go purchase some right away and keep it in the fridge. It's amazing and so good for you.


We happen to have a huge tub of homemade kimchi in our fridge. If you are the kind of person who likes to ferment their own food I would suggest ordering Wild Fermentation by Sandor Ellix Katz (check at your local library, they usually have great selections of cookbooks). Katz lays out a relatively simple method of making your own kimchi. I leave all that kind of stuff to my husband because he loves playing around with ferments. I on the other hand would prefer just to buy it because it makes my life a lot simpler.


This recipe is also great for cleaning out random veggies you have laying around your fridge. Don't be afraid to swap out the veggies I suggested. Recipes should be played around with. Make them your own. This recipe is more like a suggestion/guide than a rule book to be followed, especially since I am not Korean and have never made truly authentic bibimbap.





Ingredients:

  • 1 cup shredded carrots

  • 1 cup green veggies (green beans, broccoli, zucchini, spinach, …whatever you have in your fridge)

  • 2 Tbsp sesame oil

  • 1 lb ground beef

  • 4 cloves garlic, minced

  • 1 inch ginger, peeled & grated

  • 2 Tbsp sambal oelek (chili paste)

  • 4 Tbsp soy sauce

  • 1 Tbsp brown sugar (optional)

  • 1 cup Kimchi

  • 4 free-range eggs

  • cucumber, sliced for serving

  • sesame seeds, for serving

  • 4 servings of cooked basmati rice


Directions:

  • In a cast iron pan heat up sesame oil until shimmering, add in the ground beef, soy sauce, sambal oelek, and brown sugar. Break up the beef with a spatula and cook until done.

  • In a separate skillet, heat up 1 Tbsp sesame oil. Once shimmering, add in garlic and ginger. Cook for 1 minute, and then add in whatever green veggies you are using, plus the carrots. Cook veggies until al-dente (unless cooking spinach then until wilted).

  • While the beef and veggies are cooking, fry up the eggs.

  • When the beef and veggies are done, remove from heat.

  • Assemble bowls: Place rice first. Top with meat, veggies, fresh cucumbers, kimchi, fried egg. Sprinkle with sesame seeds and extra chili paste if you’d like. Enjoy!

You can sub veggies for whatever you have in your fridge. Play around with it and make it your own.

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