Today I am sharing a recipe for a bibimbap, a Korean dish that consists of rice, beef, and vegetables. This is a simplified version so I cannot vouch for the authenticity. It was not hard to prepare once I had all the ingredients lined up. It does not require a lot of unusual ingredients, you can find everything you need for this easy bibimbap in the Asian and produce sections of your grocery store.
I used this recipe and simplified the process slightly. Next time I will cut out a couple more steps (see my suggestions after the recipe).
I like recipes that are customizable like this one. This way I don’t have to cook separate dishes for the kids and everyone can pick and choose what they like. When I cook something that is new to them or looks unusual, we generally require that the kids at least try a bite. After that, they can choose what they prefer.
Phoebe mostly went for spinach and carrots but she liked the bean sprouts too. I don’t eat a lot of carbs so my portion of rice was mostly symbolic. Brian loaded up on the kimchi. Like I said– customizable!
1 cup of white rice
1 ½ cups mung bean sprouts
5 oz spinach
1 carrot, julienned
2 cloves garlic
2 tsp sesame oil
1 Tbsp vegetable oil
1 lb ground beef
1 Tbsp soy sauce
2 Tbsp gochujang (Korean red pepper paste)
Toasted sesame seeds
- Prepare rice according to the package directions.
- Boil a pot of water and add bean sprouts. Cook for 5 minutes, drain in a colander.
- While the sprouts are boiling, microwave the spinach in a large bowl and squeeze out the excess moisture*.
- Transfer the sprouts to a small bowl, add half the garlic, salt to taste, and 1 tsp sesame oil. Toss to combine. Do the same with the spinach.
- Heat a skillet to medium-high, add 1 Tbsp oil and cook the carrots for about a minute. They will start to soften but will be still a little crunchy. Remove to a bowl.
- Add the ground beef to the skillet and cook until no longer brown. Add the soy sauce.
- In a separate skillet cook the eggs sunny side up.
- To serve, put the rice in the center of the bowl. Arrange the sprouts, spinach, kimchi, and carrots around the rice. Put the egg on top. Add a dollop of gochujang and sprinkle some sesame seeds.
When I made it last time, I ran out of gochujang. So I used some hoisin sauce that I mixed with a splash of red wine vinegar and a bit of water. I was going for the sweet and sour flavor of the gochujang and it worked quite well. This is the brand of hoisin that I buy at the grocery store:
*To simplify even further, next time, I will sauté the spinach with the garlic in the skillet before cooking the carrots.
I hope you give it a try. Let me know how it turns out!