We’ve tried a number of bibimbap recipes and this one from My Korean Kitchen is hands down our favorite. It’s easy enough for a weeknight meal and can be loaded with a ton of veggies. Plus it makes more than enough for lunch the next day! We had to make a few tweaks because we had trouble finding all of the ingredients regularly, but even with the modifications, this dish is filling and delicious!
Meat and meat sauce
1 pound ground beef (we like 80/20 for this – you need the fat!)
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp sugar – (we went with the original recommendation of brown sugar and decided dark brown sugar tastes best!)
1/4 tsp minced garlic
Vegetables and other
Couple of handfuls spinach (we use one handful per person)
Bag of bean sprouts (f you can find them. If not, don’t go with canned, it isn’t worth it!)
1 package shiitake mushrooms, sliced
3 small carrots
2 peppers (we use a mix of red and green or whatever we have on hand)
1 small onion, sliced
1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots) (You can also use Kosher)
3 to 4 serving portions of steamed rice
3 or 4 eggs (depending on the serving portion)
Some cooking oil to cook the meat, mushroom, carrots and eggs (We use sesame oil)
The original recipe suggested this sauce might be only enough for 3 servings if you like eating it spicy and it holds true!
2 Tbsp gochujang (in a pinch we’ve used Sriracha sauce, not the same
1 Tbsp sesame oil
1 Tbsp sugar (we use brown again here)
1 Tbsp water
1 Tbsp roasted sesame seeds
1 tsp vinegar (I’m partial to for this!)
1 tsp minced garlic
For meat, mix the ground beef with the meat sauce ingredients. Marinate the meat for at least 30 minutes while you are working on the other ingredients. We usually make the meat mixture first and let it sit while we chop the veggies. Then chop the veggies into julienned strips. We usually combine the carrots, peppers and onion but leave the spinach and mushrooms to their own pans. Mix the Bibimbap sauce ingredients in a bowl. Add some sesame oil and 1/4 tsp of fine sea salt in a pan and cook the carrots, peppers and onion on medium-high to high heat for 2 to 3 minutes or longer if you liked them more caramelized. Remove the carrots, peppers and onion from the pan and place on a plate. Add some more sesame oil, another dash of salt and a bit of garlic and sautee the spinach and mushrooms. Cook until the spinach is wilted. Remove from the pan and add to the plate with the other veggies. In the same pan, add some more sesame and cook the meat on medium-high to high heat. It takes about 3 to 5 minutes to thoroughly cook it. When the moisture has evaporated and the meat is starting to brown, remove from heat and drain. In another pan (trust me on this one do not try to reuse the same pan you sauteed the mean in!) make fried eggs. (As the original recipe stats and is spot on: “While sunny side up is common, you can make them per your preference.”) Ladle the rice into bowls and add the vegetables, meat and egg. Cover with the sauce!
I’ve eaten this dish three days in a row and I’m still not sick of it!
p.s. even our toddler likes this without the spicy “sauca.”