I have made this several times now and the three of us have been enjoying it each time. I will have to say this is Korean-inspired Bibimbap based on a recipe from The Woks of Life. I made too many changes to call it authentic, but I am including it on this site because it is fast, easy, healthy and my family and I like it. I added additional vegetables, and have varied those vegetables based on what is in season and/or in my vegetable drawer at home. Today I left out the mung bean sprouts because I couldn’t find any at Whole Foods. I used carrots, shiitake mushrooms, broccoli and spinach along with grass-fed lean ground beef. My son won’t eat kimchi, so I omitted that as well, but it would certainly be more authentic with it. One really nice thing about this is that I can cut-up the vegetables ahead of time (when it is convenient during the day or meal-prep them on the weekend) and then refrigerate them. When I am ready to make the dish all I have to do is throw some rice in the rice cooker and stir fry the prepped ingredients, pretty quick and easy. Enjoy!
Vegetable and Beef Bibimbap
Quick, easy and healthy Korean vegetable and beef dish.
- cooked rice (lately I have been using white sushi rice, but use whatever kind you prefer, brown rice works well).
- 2 medium carrots, peeled and julienned
- 1/4 medium sweet onion, cut into wide strips
- 1/2 pound broccoli florets, cut into bite-size pieces
- 12 oz fresh spinach leaves
- 2 garlic cloves, minced
- 1 pound shiitake mushrooms, diced
- 3/4 pound lean ground beef (organic grass-fed if you are inclined)
- 4 eggs
- Salt and pepper to taste
- 2 Tablespoons low sodium soy sauce, divided
- 1 teaspoon sesame oil
- oil of choice for cooking (a neutral oil is best, like safflower oil)
- 1/2 cup napa cabbage kimchi (I skip this)
- 2 Tablespoons gochujang (Korean red pepper paste) – I skip this for the spice-phobe
- 2 teaspoons toasted sesame seeds
- Prepare your rice (in a rice cooker if you have one).
- Heat a wok or large skillet over medium-high heat. Add a bit of oil to pan and spread. When oil is hot add the carrot sticks and stir fry the a couple of minutes, until tender but still a bit crunchy. Remove to a bowl. Repeat with the onion, and then with the broccoli. Note: You can keep each cooked vegetable separate, or mix them together in a large bowl. Cooking them separately seems to really help them stay crisp because they aren’t overcrowded in the pan and each different vegetable needs different cooking times. Whether you mix them after cooking is your style choice.
- Add a little sesame oil and 1 Tablespoon of soy sauce to the vegetables and stir.
- Add a little more cooking oil to the skillet and cook the garlic for about 30 seconds. Add the mushrooms and cook for a couple of minutes. Add the ground beef to the mushrooms and garlic and cook until browned. Add 1 Tablespoon soy sauce and stir. Add in the cooked vegetable mixture, mix and re-heat for a minute or so.
- While cooking the beef mixture, cook the 4 eggs sunny side up in a separate skillet. Add salt and pepper to taste.
- Divide the rice evenly into 4 bowls. Top with the vegetable and beef mixture. Top each bowl with an egg and a sprinkling of sesame seeds. Add a dollop of gochujang and kimchi to each bowl if using. Enjoy!
- I mixed my vegetables and beef together and simply put it on top of my rice. If you want to serve it in a more authentic way, you would keep each vegetable separate and the meat separate and serve each in a separate section on top of the rice. I prefer to make it less fussy and have a quicker hot meal.
January 10, 2020