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Regional Recipe - Bibimbap

South Korean Bibimbap
Regional Recipe - Bibimbap

8 ounces lean freshly ground beef, turkey or chicken
1/4 cup dark soy sauce
2 teaspoons sugar
3 to 4 large garlic cloves, minced
1 teaspoon fresh grated ginger
2 teaspoons toasted sesame oil, divided
1/4 teaspoon fresh ground black pepper
1 cup medium-grain rice, steamed
1 teaspoon butter
4 cups thinly diced vegetables such as carrot, zucchini, cucumber, radish, green onion, and spinach or bean sprouts
2 eggs
Gochujang sauce, to taste. To make sauce, combine 5 tablespoons gochujang with 1 tablespoon rice vinegar, 1 clove garlic, and a bit of hot water for a smooth consistency.

Heat oven to 425° and place heavy-bottom pot in oven. Combine soy sauce, sugar, garlic, ginger, 1 teaspoon sesame oil, and pepper in a bowl.  Stir in meat, using fork to break up meat, and let marinate at least 15 minutes.
Carefully remove pot from oven and place over medium high heat.  Carefully add remaining 1 teaspoon sesame oil and butter.  Add cooked rice to pot in a single layer.  It should sizzle.  Let cook 1 minute.  Cover and let cook another 30 seconds or so.  Remove cover and place back in oven.
Heat a non-stick skillet on medium high.  Cook meat for about 5 minutes or until just cooked through; set aside.
Remove rice from oven; top rice with meat, using a slotted spoon.  Place vegetables around meat.
Fry eggs sunny side up and place on top.  Sprinkle toasted sesame seeds over.  Add gochujang sauce and stir to combine.  Serve in the pot as the rice will continue to cook and toast; make sure to share the crunchy bottom layer.



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