Bibimbap

One of the most impressive and colorful dishes that you'll ever make, Korean Bibimbap has become a huge hit in many American kitchens.  While it can take many different forms, the mix of flavors from the diverse ingredients can be tailored to the tastes of any audience...with marvelous results.  Try this adventurous dish!

Ingredients

  • 1 English cucumber, cut into thin slices
  • 1/4 cup gochujang (Korean hot pepper paste)
  • 1 bunch fresh spinach, cut into thin strips
  • 1 tablespoon soy sauce
  • 1 teaspoon olive oil
  • 2 carrots, cut into matchsticks
  • 1/2 cup bean sprouts 
  • 1 clove garlic, minced
  • 1 pinch red pepper flakes
  • 1 pound ground beef
  • 1 teaspoon olive oil
  • 4 large eggs
  • 4 cups cooked white rice
  • 4 teaspoons toasted sesame oil, divided
  • 1 teaspoon sesame seeds
  • 2 teaspoons gochujang (Korean hot pepper paste), divided (optional)

Directions

  1. Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
  2. Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
  3. Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
  4. Brown beef in a clean nonstick skillet over medium heat, about 10 minutes. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
  5. To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, bean sprouts, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

Inspired by:  mykoreaneats, allrecipes.com

January 13, 2017 by Anne Karonis
Tags: meat

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