BiBimBap (BEE-bim-bap)

By jeff and alli -

 Hazel chose this for dinner and it was a hit for most of the family.  There is a lot of flexibility with the recipe.  Feel free to swap out veggies for different ones.  We are planning on trying out some variations and see what we think.  I was a big fan of purple cabbage and spinach in mine.

It is a bit time consuming to make with all of the prep work.


Ingredients for 4 bowls:

1.5 cups rice

3/4 pound ground turkey, or thinly sliced beef, or a plant-based substitute

1 cucumber

2 cups shredded carrots

4 eggs

3/8 cup soy sauce

3 Tablespoons honey or white sugar

2-3 Tablespoons sesame oil

2 teaspoons garlic powder

1 teaspoon salt

1/2 cup white vinegar

1 tablespoon gochujang or another red chili paste (we used sambal oelek because it was what we could find, and we loved it, but we need to try the more authentic gochujang)

The following are optional toppings:

purple cabbage, thinly sliced 

sautéed spinach 

chopped and sautéed zucchini 

seaweed flakes 

bean sprouts 

sliced sautéed mushrooms 

sesame seeds 

kimchi


Directions:

1.  Cook rice according to directions on package, using a pot or rice cooker


2. In a medium bowl, use a fork to mix meat or substitute with 

        2 Tablespoons sesame oil

        2 Tablespoons soy sauce

        2 Tablespoons honey/sugar

        1 teaspoons garlic powder

Set the mixture aside for 30 minutes.


3. Peel cucumber if you want.  On a cutting board, cut your cucumber in half long ways with a knife and then chop into thin slices.  (your slices should be half circles).   


4. In a bowl, mix together the sliced cucumbers with the following marinade:

     1/2 cup vinegar

     1 cup water

     1 tsp honey/sugar

     1 teaspoon salt

Set the mixture aside while you cook the rest of your toppings


5.  In medium bowl, mix together the sauce ingredients and set aside.

1/4 cup soy sauce

1 teaspoon sesame oil

1 teaspoon garlic powder

2 teaspoons honey

1 Tablespoon gochujang or red chili paste


6.  Spread 1/2 tablespoon oil in frying pan and heat pan on medium heat for about 2 minutes.  Cook shredded carrots in the pan for about 5 minutes, stirring occasionally.  Move cooked carrots to a small bowl when done and set aside.

7. Cook the meat mixture in same frying pan for about 5 minutes, stirring occasionally until fully cooked.  Move to a small bowl and set aside.

(note, at this point, we cooked our optional toppings but the recipe assumed that was already done)

8. Crack 4 eggs into the pan and cook for about 3 minutes, or until whites are firm.  Flip the eggs over and cook for another 3 minutes, until the yolk is set.  (if you like runny yolk, feel free to cook for less time. ). Turn heat off the stove.

9.  Time to assemble your bowls.  Place a scoop of rice in a bowl.  Then add toppings around the rice, not mixing the toppings.  Put the fried egg on top, then drizzle some sauce on top.  Ready to eat.  (you can mix them, but the bowls are normally served so you can see each topping separated, and then you mix it all together when you eat it.)




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