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Bibimbap is a Korean dish made with rice mixed with meat and vegetables. It is extremely filling and has a beautiful presentation. This is a version I made based on what I had in my fridge and pantry. Feel free to get creative with your dish, too!
1/3 cup Glicks Soy Sauce
1/3 cup Haddar Brown Sugar
1 teaspoon rice vinegar
1 to 2 teaspoons Gochujang
1 teaspoon Gefen Sesame Oil
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 tablespoon Gefen Sesame Oil + more as needed
1 pound ground beef
8 ounces baby Bella mushrooms, sliced
1 medium zucchini, quartered, sliced thin
3 medium carrots, julienned
1/4 head of medium cabbage, sliced
1 egg per bowl
cooked rice
scallions, sliced for garnish
sesame seeds, for garnish
Heat a large frying pan or wok over medium heat. Add about one tablespoon of sesame oil. Add the ground beef and cook until brown.
Mix together the soy sauce, brown sugar, rice vinegar, Gochujang, one teaspoon sesame oil, and minced garlic. Pour over the meat. Bring to a boil, then lower to a simmer for about three minutes. Remove meat and sauce from wok and set aside.
Add the mushrooms to the pan and cook until soft. Set aside.
Add the zucchini, cook until soft, and set aside. Cook the carrot and then the cabbage, each individually.
Add sesame oil to the pan over high heat and add the eggs to the pan, one at a time, making sure to keep them separate. Do this in two or more batches, depending on the size of your pan. Cook until the top yolk is slightly set. Cover the pot if needed.
To assemble, place rice in the bottom of a bowl. Top with cabbage, carrots, mushrooms, zucchini, and meat. Drizzle the sauce from the meat over the bowl. Top with the fried egg and garnish with sliced scallions and sesame seeds.
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