Bibimbap – Mixed Rice with Korean Beef

bibimbapThe first evening I put this dish together for Peter and I it was completely last minute, improvised, and absolutely delicious. On this particular night, I was craving quesadillas, but as the dinner gods should have it, Peter and I collectively checked 3 different grocery stores for tortillas and none were to be found.

Instead of extending the tortilla hunt, I decided to delay our quesadilla dinner and plan something else that would be just as scrumptious and just as easy.

I had picked up some ground beef earlier that day and still wanted something quick and spicy and filling. I took a quick peek in the fridge and in the cupboards and realized we had all the ingredients for Korean bibimbap. Once you start exploring Asian cooking, it’s incredibly easy to put together dishes using the basic ingredients you already have at home.

bibimbap

Bibimbap is a Korean dish which translates to “mixed rice.” As the name suggests, it is a rice dish served with various toppings – meat, veggie, eggs, and most importantly, gochujang (Korean chili paste) for flavor and spice. I topped our rice bowls with heaping spoonfuls of ground beef, kimchi, a gochujang sauce, and runny fried eggs.

While the bowls look beautiful when served, once it’s time to eat you split the yolks to the eggs and mix all the toppings and the rice together for a messy and delicious meal. You can use a variety of toppings depending on what you have on hand — sliced cucumbers, bean sprouts, chicken, lettuce, shredded carrots. It’s up to you! The gochujang sauce is really what ties the dish together, so as long as you have that in the mix, you’ll have a great bibimbap.

I wish I had captured photos of the dish once we had everything mixed together, but look at these beautiful bowls– way too appetizing for us to wait for photographs, don’t you agree?

bibimbap

Bibimbap – Mixed Rice with Korean Beef

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 2-3 people

Bibimbap – Mixed Rice with Korean Beef

Ingredients

  • 1 tsp oil
  • 2 cloves garlic, minced
  • 1/2 lb of ground beef
  • 1.5 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp gochujang (Korean red chili paste)
  • 1.5 tsp palm sugar (or brown sugar)
  • 1/2 tsp chili flakes (optional)
  • 1 tsp rice vinegar (or other vinegar)
  • 1 tbs sesame oil
  • 1 tbsp water
  • 3-4 cups of cooked, warm rice
  • 3-4 heaping tbsp of kimchi
  • 2 eggs, fried separately with yolks still runny
  • Chopped green onion, to garnish (optional)

Instructions

  1. In a large pan, heat oil over medium heat
  2. Add garlic and cook until almost golden
  3. Stir in ground beef
  4. When cooked through, turn off heat and add in soy sauce and sesame oil, mixing well
  5. In a small bowl, mix gochujang, palm sugar, chili flakes, rice vinegar, and water until sugar is dissolved
  6. In a large bowl, add in 1-1.5 cups of rice
  7. Top with a serving of ground beef, gochujang mixture, fried egg, and kimchi
  8. Garnish with green onion
  9. Serve warm- mix it all up - eat - enjoy!
http://newkidonthewok.com/2015/03/16/bibimbap-mixed-rice-with-korean-beef/

Yum
  • This has to be one of my favorite recipes that you have posted…I want to come and eat this ASAP…HA! Thanks for sharing and happy Monday!

  • luvslemons

    When I was in Korea the best part of Bibimbap was the crispy brown rice at the bottom. Does anyone know how to achieve that when making it at home?

    • Jumping Jehosaphat

      You need to make Dolsot Bibimbop instead. It used a heat stone bowl which continues to cook the rice and egg.